top of page

My Story

It is therefore on the strength of his cultural heritage and in line with the family tradition that Thomas decided to create his small business of Breton crêpes and galettes. What started out as a weekend business gradually turned into a full-time business, and in 2013 La Rozell became one of the first stands of the brand new Oranjezicht City Farm Market. In just a few weeks, the market grew from around 100 to over 1,500 visitors every weekend and has grown steadily since.

Freshly graduated from a Masters in Sports Development, Thomas left his native Brittany and flew to South Africa in 2004. For a year, he volunteered with the local association Sport Coaching Outreach and developed sports projects with communities of Khayelitsha and Nyanga.

This experience will have a very special impact on Thomas' career and will mark the beginning of his unique history with Cape Town. After a brief return to France, Thomas decides to settle permanently in the mother city and becomes a sports teacher at the French school in Cape Town. At the same time, he continues to carry out his sports associative activities with local communities.

"In  2012 we started our first market at the Company's Garden, for the Christmas period, while, we both had full-time jobs at the time and in 2013 La Rozell became one of the first stands at the OZCF market when it started as a small Saturday morning market, alongside the Oranjezicht City Farm, at Upper Orange Street, in Oranjezicht. Today the home of the market is at the V&A, Granger Bay Boulevard, where you will find La Rozell, every weekend.


Coming from a culinary background La Rozell was a natural fit.


Nadia, our production manager, joined the La Rozell team in 2022. Nadia brings with her a breadth of knowledge from the food industry having worked in fine dining restaurants and large-scale production doing food production and product development.

“I started studying finance and soon realized that I was missing a creative outlet in my day-to-day life, so I made the career shift and pursued my favourite hobby – baking! It has been an unexpected journey filled with wonderful opportunities which has led me to La Rozell.”

Learning from trusted professionals, Nadia learnt the traditional Brittany sleight of hand to turn crepes and galettes and is well on her way to mastering the art of buckwheat and the gluten-free bake. Nadia oversees the La Rozell bakery and she is always busy creating something in the kitchen - whether that is something tried and true or something completely new.

bottom of page