Bay Harbour Market, springboard for new brands, community businesses

Founders Anthony Stroebel and Paul Rutzen are well on their way to realizing their ambitions for this space. Stroebel explains, "The project has been well received by local Capetonians, to the extent that in excess of 80% of our visitors are from outside of Hout Bay, often from as far afield as Paarl and Somerset West. There is a real buzz around the space and the eclectic mix of traders, which is particularly gratifying. On an average weekend, we are getting at least 6000 people through the doors."

Free musical performances by both professional and emerging local talent from across the musical spectrum have become a permanent Friday evening and Sunday afternoon fixture on the Brampton Sound Stage. This dedicated area will soon see acoustic jam sessions and comedy evenings.

The décor of the market is industrial chic with a quirky South African charm not too far removed from its origins as a working fish factory. The indoor setting makes it an all-weather experience, while outdoor seating in the beach braai garden allows visitors al fresco dining.

Launching new businesses

Entrepreneurial spirit is given a platform at the market, which has provided an opportunity for the launch and establishment of new brands and businesses without a significant financial investment or risk.

With the advent of markets, some brands have identified an expansion opportunity. One such example is Master Chef South Africa judge, Peter Goffe-Wood, whose Kitchen Cowboy steak rolls are a recent addition to the Bay Harbour menu. An experienced and established restaurateur, this decision speaks about the opportunity the market platform provides. Earthsong Organic Beauty, Zoop! Soup, Cape Mountain Charcuterie, Tina Kirkus Designs and Garden Canvas are examples of other businesses that have used the market as a launch platform.

Social and environmental initiatives

Social upliftment was at the core of this visionary project. Today, there is the community fruit and vegetable and smoothie stall, owned and managed by a group of women from the Hangberg Village, some of whom originally worked in the building when it was a fish factory, before they were retrenched following the demise of the Hout Bay fishing industry. Stroebel and Rutzen funded and mentored these women and now, six months later, it is a profitable and sustainable business with great prospects.

Integral to the vision is a recycling objective, which aims to recycle 90% of the market's waste within the first year. Since opening, the market has in fact insisted that its traders utilise biodegradable packaging. A stock supply centre is provided onsite by Natural Pack and is managed by a Hangberg Village resident.

Phase 1 of the imminent recycling project involves the sorting and removal of waste. Colour coded bins labelled and branded with materials belonging in each bin will be placed in pairs in multiple locations around the market. Carbon emission is reduced and employment is created through the bicycles with trailers that are used to collect the waste and transport it to the local recycling depot located in Imizamo Yethu in Hout Bay.

"We are very excited at the prospects that lie ahead - we have only just begun on this amazing journey. Watch this space," concludes Stroebel.