Chef Nhlanhla Dlamini

Before joining the KIP programme, Chef Nhlanhla Dlamini knew how to bake, but she did not yet know how to grow a business. “My biggest challenge was marketing,” she says. “I didn’t understand my target market or what made my business different.” Despite her talent and consistency, growth was slow, and it was difficult to attract the right customers and build steady demand.

That began to change when she joined the programme. With tools like Standard Operating Procedures (SOPs) and the 5Ps of Marketing, Nhlanhla started to approach her business with more structure and intention. “KIP changed everything. My level of thinking has changed. I now focus on the customer and run my business professionally.” She introduced more consistent processes, created feedback loops, and began tailoring her offerings to meet customer needs, including introducing pre-orders for convenience.

Her revenue growth reflects this shift. Monthly earnings moved from a target of R5,000 to R6,200 in January, R7,320 in February, and R13,000 by March. With increased marketing efforts, stronger word of mouth, and a rise in custom cake and catering orders, she began attracting higher value customers and more consistent business.

“I have created job opportunities for young people in my community,” affirms Chef Nhlanhla. Today, what was once a one woman operation has grown into a small team of six part time employees supporting baking, catering, and execution. The business now supports a mix of young men and women, creating income and experience for those involved.

Her impact extends beyond her own business. Nhlanhla mentors two women who are building their own ventures, supporting them with skills, costing, and problem solving. At the same time, she continues to serve her community with affordable, high quality baked goods while supporting local suppliers as her business grows.

Her journey into baking is rooted in both passion and resilience. A self taught baker, she started by watching her mother bake as a child. After her mother’s passing, she held onto that connection, teaching herself through old Bona magazine recipes and YouTube tutorials.

She would save money to buy ingredients and practise until she got it right.

At a turning point in her life, she made the decision to leave her 9 to 5 job at Jet Mart and bet on herself. She started small, waking up at 3am to bake scones and muffins to sell on her street corner, often selling out by the morning. Over time, demand grew, leading to bulk orders and eventually her first birthday cake, a challenge from a customer that she chose to take on. “From that moment, I never looked back,” she says.

A recent highlight in her journey was a visit from Nick Hamman, which boosted her visibility and confidence. “People in my community started seeing my work differently. I gained more followers, more engagement, and more people now know my brand. It was a real game changer.”

Today, Chef Nhlanhla Dlamini is building more than a business. She is building something that creates opportunity for others while staying rooted in purpose and community.

“I know it’s not easy,” she says proudly. “But no pain, no gain.”