Conny Gwai’s KayGee’s Confections rises from lockdown kitchen table to heritage bakery with impact

When the lockdown hit in June 2020, many South Africans faced deep uncertainty.

For Conny Gwai, it became the unlikely spark that transformed her kitchen table into the foundation of a thriving business.

What began as a way to cope with the silence of lockdown soon grew into KayGee’s Confections, a bakery rooted in heritage, resilience, and community empowerment.

“Instead of being consumed by the silence, I turned to what I knew best: baking. My kitchen table became my starting point, not just to make ends meet, but to bring a sense of comfort and hope. I realised that if I could bring even a little joy through something as simple as a scone or a cake, then perhaps this passion could grow into something bigger,” Gwai told Business Report. 

Heritage and inspiration

Gwai’s recipes were deeply connected to her upbringing and the traditions of her family.

She said, “Heritage has always been at the heart of what I do. Many of my recipes are inspired by my family and the flavours I grew up with. For me, food is memory. Every biscuit and every scone carries a story of home, of culture, and of belonging.”

Her background in hospitality management and facilitation gave her both structure and perspective.

“Hospitality management gave me the foundation to think about customer service, presentation, and operations, while facilitation helped me see how skills and knowledge could be shared with others,” she said.

“These two aspects became central to KayGee’s Confections. It’s not only about baking but also about teaching, empowering, and creating meaningful connections.”

Overcoming lockdown challenges

The early months of the pandemic posed challenges for supply chains and customer access.

Gwai said she often had to be creative in adapting recipes and relied heavily on social media to keep her business afloat.

“Social media was everything in those early days. It became my shopfront, my marketing tool, and my way of connecting directly with people when physical interactions weren’t possible,” she said.

What set her apart during this time was resilience.

“I did not allow myself to stop. Instead, I adapted. I kept baking, kept posting on social media, and kept listening to what customers wanted. That consistency built trust, and slowly the demand began to grow.”

Growth through mentorship

A significant turning point came when Gwai partnered with Anglo American Zimele.

With their mentorship, funding, and guidance, she was able to see KayGee’s Confections as more than a survival strategy.

“Partnering with Zimele was a turning point. They helped me see KayGee’s not just as a way to survive but as a business with potential for sustainability and growth,” she added.

“The lesson that stood out the most is that structure builds sustainability. Passion is powerful, but it needs systems and processes to carry it forward,” the budding cook further added.

This support allowed her to formalise her operations, create jobs, and plan for long-term impact.

“I realised this could create jobs, train others, and have a legacy far beyond me. That’s when it stopped being about survival and became about sustainability,” she said.

Heritage as a business foundation

For Gwai, baking has always been a bridge between tradition and innovation.

She balanced traditional recipes with modern artistry.

“I see it as a conversation between the past and the present. On one side, I bake the scones, biscuits, and cakes that many South Africans grew up with. On the other side, I experiment with modern designs, sculptural cakes, and artistic touches,” she said.

She added, “Food is one of the purest expressions of culture. It carries memory, identity, and emotion. When you taste something familiar, it connects you instantly to where you come from. And when you share it with someone else, it becomes a bridge between cultures.”

Building community impact

Beyond baking, Gwai has invested heavily in empowerment through workshops and training.

She shared one story that stood out to her.

“One young woman who attended my workshop later started selling her own baked goods in the community. She told me that the skills she learned gave her the confidence to start small and the courage to dream bigger. That’s the kind of impact I hope for, not just teaching recipes but unlocking possibilities.”

She believes true empowerment is about more than skills.

“It’s about creating opportunities for dignity and independence. Empowerment means equipping people to provide for themselves, to see value in their own skills, and to believe they can create a better future.”

Looking ahead

Gwai’s vision for KayGee’s Confections is ambitious yet deeply grounded in her values.

“My dream is for KayGee’s to expand into retail supply and local distribution, creating more jobs in the process. I want to grow beyond Kathu into other parts of the Northern Cape and eventually across South Africa,” she said.

“Ultimately, I want KayGee’s to be remembered not just as a bakery, but as a legacy of heritage, empowerment, and community transformation.”

From a kitchen table in the uncertainty of lockdown to building a sustainable business with impact, Conny Gwai has shown how passion and resilience can rise even in the most difficult times.

Her story is not just one of survival but of heritage preserved, communities empowered, and a legacy in the making.

BUSINESS REPORT