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How Eet-Sum-Mor got its name: The rich buttery Eet-Sum-Mor got its name in 1940 from the original Bakersman who, after tasting it, exclaimed "I really want to just some more and more!" And the name stuck, because who can resist grabbing another mouthful of this deliciously rich and creamy shortbread biscuit...again and again and again!
The Ouma legend lives on. The story of Ouma rusks started more than 60 years ago in the small North Eastern Cap town of Molteno. The great depression spurred Ouma Greyvensteyn and her friends to put their heads together to find ways of helping their church mission. Each woman invested half a crown and set out to grow their investment. Ouma Greyvensteyn used her half a crown to bake a batch of rusks, using her trusted family recipe and selling them to farming families in the community. Orders soon started pouring in. Today, Ouma Greyvensteyn is still South Africa's most famous baker. The Ouma bakery is still baking rusks on the farm Friedenheim, on the outskirts of Moltemo. No less than 100 full time staff work around the clock in shifts, ensuring that South Africans will always be able to "dip a Ouma".
Home made South African style rusks - Buttermilk flavour
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