Homtini's rusks and biscuits start its journey to your coffee table from a farm near Knysna in the Southern Cape. The beautiful gabled farmhouse where this exquisite range of products gets shaped and baked nestles in the valleys of Elandskraal, next to the dark, secretive Karatara River.

At Homtini Farm, traditions are important. You can taste it in our products: We make our own yeast from potatoes and hops, just like Ouma showed us many years ago.

We work hard to source the best ingredients from local small suppliers: We use the eggs that Elsie's hens lay, and milk from Farmer Brian's early-morning yield. Each biscuit is hand-made with love and care on the yellow-wood table in our farm kitchen.

Adanna and Frederick Eksteen conceived the business and they drive Homtini Rusks. Adanna is the creative partner and a born mover and shaker. She runs her team with enthusiasm and passion and could fit ten days of work into a normal week. Adanna buzzes with ideas and is constantly seeking ways to improve the team's output. She gets up in the small hours of the morning to do magic things to yeast - and she still goes running for exercise. Catch her if you can, but get into turbo-mode first!

Frederick turns Adanna's ideas into practice: He makes biscuit-icing contraptions when she needs them, turned stables into a bakery and hunts for the best ingredients and make sure the rusks are delivered on time, intact and bursting with goodness. He is also the chief taster and critic - and a very strict one at that.

Charlemaine Barnard is in charge of the bakery. She is Adanna's right hand, her eyes and her sounding board. "Sjooeee, without her things would slow down fast!" says Adanna.

Elizabeth Baardman, Chanel Salmons and Zelda Harker work in the bakery: Their fingers fly when they wrap piles of individual rusks or stack neat rows of biscuits. They roll and ice and grate and stack and seal and pack, while Marianna Baardman sees to it that the household runs smoothly in the background.