Anitha Durgapersad who was just eight years old when she baked her very first cake — a grated apple sponge prepared using a traditional cold stone oven.
Image: Supplied
ANITHA DURGAPERSAD has spent more than five decades filling her Chatsworth home with the comforting aroma of freshly baked biscuits — a passion that began in the most humble of kitchens and grew into a lifelong love for baking that continues to bring joy to family, friends and loyal customers.
Today, at 60, Durgapersad is known among family, friends and loyal customers for her delicious butter biscuits and homemade pickles. Yet her story begins long before the trays of golden biscuits and jars of tangy preserves that now leave her kitchen.
She was just eight years old when she baked her very first cake — a grated apple sponge prepared using a traditional cold stone oven.
Unlike the modern ovens many households use today, the stone oven required careful attention. Heat came from beneath the baking surface and sometimes from coals placed on top. With no temperature gauges or timers, success depended entirely on patience, observation and instinct.
Under the guidance of an older family member, young Anitha carefully prepared the cake, unknowingly taking the first step toward what would become a lifelong passion.
Growing up in Chatsworth, the kitchen quickly became the heart of her world. Surrounded by women in her family who cooked and baked with love, she developed a deep respect for the traditions of home cooking.
“It was always a lively space,” she recalls. “Family members and neighbours would often gather while something was baking. Food has always been a way of bringing people together.”
Those early experiences shaped not only her skills but also her outlook on life.
What started as baking for family celebrations and neighborhood gatherings gradually grew into something more. As word spread about the quality of her baking, requests began to come in from beyond her immediate circle.
Soon, Durgapersad found herself supplying baked goods to small food outlets — transforming what began as a simple hobby into a meaningful small venture.
Today, her butter biscuits remain a firm favorite among customers who appreciate their homemade taste and traditional preparation. Alongside her biscuits, her pickles have also gained a loyal following.
Remarkably, her creations have travelled far beyond the streets of Chatsworth. Through family members, friends and customers visiting from abroad, her biscuits and pickles have reached places such as the United Kingdom, Australia and the United States — carrying with them a small taste of home.
Despite this growing reach, Durgapersad remains deeply rooted in her community. Many of her customers have become long-standing friends, and her kitchen continues to be a place where food and fellowship go hand in hand.
For aspiring young bakers in our community, her advice is simple: start small and stay passionate.
“Patience and consistency are very important,” she says. “If you truly love what you do, even the simplest beginnings can grow into something meaningful.”
And for Durgapersad, it all began with a young girl, a stone oven, and a love for baking that continues to warm hearts to this day.
CLASSIC BUTTER BISCUITS Check out Anne's essential baking tips in her recipe below
Image: Supplied
(Melt-in-the-mouth tea biscuits)
INGREDIENTS
Why cornflour? Anne say’s; “Cornflour makes the biscuits lighter and softer, giving the traditional crumbly texture typical of South African butter biscuits.”
METHOD
1. Prepare the oven
Preheat oven to 160–180 °C. Line a baking tray with baking paper.
2. Cream butter and sugar
In a large bowl: Beat the butter and icing sugar together until light, pale and fluffy. This step is important for creating soft biscuits.
3. Add flavour
Mix in: Vanilla essence & a Pinch of salt
4. Add dry ingredients
Sift together:
Flour
Cornflour
Gradually mix into the butter mixture until a soft dough forms. (Do not overwork the dough — this keeps biscuits tender.)
5. Shape biscuits
You can shape them in several traditional ways:
Roll into small balls and flatten with a fork
Pipe using a biscuit press or piping bag
Roll dough and cut with biscuit cutters
Decorate if desired with cherries or sprinkles.
6. Bake
Bake at 160–180 °C for 12–15 minutes until the base is lightly golden but the tops remain pale.
7. Cool
Allow biscuits to cool completely before storing in an airtight container.
ANNE’S BONUS TIPS: