“It was a bit like a little European hole-
in-the-wall kind of place when I joined
Cecilia,” Danielle recalls, saying the
inside seating was “snug and cosy”.
Informality is still what they’re going
for, though, even as the eatery plans to
introduce its dinner service. In a brave
move, the team will be taking on an
experienced, formally trained head chef
to grow the evening dining trade –
from Tuesday to Saturday nights only.
According to these intrepid optimists,
there have been no “failures” on their
journey – trials and errors are par for the
course in the restaurant business. “We’ve
tried elaborate menus with pictures and
menu boards, fancy dishes and over-
the-top uniforms, but we’ve learnt to
tone it down and keep things simple,”
Cecilia says. “If things didn’t work, we
still learnt some lessons.”
With 12 years in the business and
some opportunities to expand via
franchising, Carmella’s has chosen
not to do so. “We are very hands-on
and fiercely passionate about our
work, and haven’t found the right
individuals with similar ideas and drive
to carry through the enthusiasm and
excitement we expect for the store,”
Danielle explains. However, the
entrepreneurial team is looking to
establish an off-site centralised kitchen
to grow the baking business online
and to distribute to other shops. This
will allow Carmella’s to increase its
catering service and be more centrally
located and controlled, while enabling
it to grow and diversify within the
catering market.
We can look forward to Carmella’s
transforming into an atmospheric
dinner venue with wholesome, homely
food – or, as Cecilia says, “All our
favourites done well”. Expect items like
stuffed pesto chicken and home-made
pies served in a setting of hand-picked
music, soft lighting and, of course, that
legendary personal touch.
SHOP U2 CEDAR SQUARE SHOPPING
CENTRE, 5 CEDAR ROAD, FOURWAYS,
JOHANNESBURG; 011-465-3671;
CARMELLAS.CO.ZA
ABOVE: ONE OF THE BEAUTIFUL CAKES MADE
TO ORDER AT CARMELLA’S. BELOW: PASTRY
CHEF, WILSON MPHATHISI MKWANAZIJOBURG DINING