When bakery boss Leanne Martin-Pollock, a Canadian who has worked in Tanzania for 16 years, opened her first catering venture she fulfilled a long-held desire to turn her baking passion into a business. In this interview with SCF she explains how the experienced communications and business development professional has successfully established her own enterprise encompassing cafe, retail and catering ventures. (*this business has relocated)
How did you get into the baking business?
This business is a family legacy. Baking was a passion for my Mum. We were the household who baked for all the family birthdays and celebrations. There were often large gatherings of people at our home and hosting was part of my growing up. My Grandfather was a butcher so it was certainly a ‘foodie’ family.
What is the story behind Sweet Rebel Homebakes?
I worked extensively in youth development through cultural activities. When I was consulting for Nafasi Art, my children would accompany me to events. In 2013 my daughter wanted us to sell coffee at these occasions and I suggested we sell some baked goods as well. The coffee, cookies, muffins and quiches sold out within an hour of our first event. We then started selling at the Oysterbay Farmer’s Market. I then formalised the business and moved into a shop space in 2014. One part of the business is Kijani Organics, a partnership with Sauda Simba, selling a range of crafts and ingredients. The café and catering operation is the other side of the shop.
How did you name the company?
I came up with the name years back when the idea of having an artisan bakery business arose. The ‘rebel’ reflects my independent approach to baking, breaking out of conventional offerings to create innovative, artisan produce.
What places or memories influence your baking?
During my 20s I travelled across Europe and the Mediterranean. I always gravitated towards finding interesting cafes where locals would meet and eat. These travels influence my baking. My 16 years in Tanzania has also made me interested in sourcing local ingredients.
Do you use family recipes?
My pastry recipe is from my mother. We would bake together mixing creativity with precision. I learnt from her that pastry is all about temperature and timing. You must also have that magical ‘light touch’ when handling pastry.
Who are your food idols?
My inspiration often comes from great cookery writers. Nigella Lawson’s Feast is great for party recipes. I like to lift ideas and adapt them for the baking business. I also admire several celebrity chefs who create authentic recipes.
What is your favourite baked treat?
I love New York Cheesecake with a cup of Espresso. It has to be a creamy texture, have a great crumb base, plus a balance of vanilla and citrus zest. (SCF: look out for Leanne’s cheesecake at the café)
What is the best part about running your business?
It is a great feeling to offer customers something they can take home and enjoy. Building a business on the back of offering people really tasty food is very rewarding. As a business person, however, I balance passion with economics but will never compromise on quality.
What makes your business different?
I am a business owner who is actually working at premises on a daily basis meeting customers. Our food has a face and a heart. The café runs like my mother’s kitchen in a welcoming atmosphere.
How do you select your ingredients?
Great effort is taken to source the best local suppliers who offer consistent quality. Our partner Kijani Organics are real local organic food champions, offering everything from Usambara honey to raw cacao powder from Bukoba.
What can hope to see from your business in the future?
I want to be Tanzania’s benchmark for artisanal baked goods. With the café, I am open to establishing new branches in Dar and beyond. In all our cafés the company will continue to offer a genuinely homely atmosphere with an evolving menu.
Sweet Rebel Home Bakes
The Slipway, Masaki, Dar es Salaam
Tel: +255 713 524 772
www.sweetrebelhomebakes.com
