Beyond the farm gate
What started as a love for wholesome farm food and baking for her family has grown into a business built around hospitality, food production, agriculture and natural products.
For Elna van der Merwe, creating with her hands has always been part of who she is. A wife, mother and entrepreneur, she has built her journey around family and the belief that simple ingredients can become something special.
Her husband, Gerhard, co-owns Merwe’s Inn, while their two children are professional chefs. Their influence has shaped Elna’s approach, centred on fresh ingredients and traditional methods.
Her interest in baking developed gradually, with a focus on traditional methods, natural ingredients and cooking from scratch.
What began as family baking soon attracted customers. “People tasted my products, came back for more and recommended them to others,” Van der Merwe says.
That showed her that something she loved could become more than a hobby.
From hospitality to homemade products
Merwe’s Inn began as a hospitality business, with Van der Merwe baking sourdough for guests. When people started asking to buy her products, demand grew. What started in her kitchen eventually became part of Merwe’s Inn.
“I started because I genuinely enjoyed it and wanted to provide good, wholesome food made from quality ingredients,” she says.
The journey came with challenges, including balancing the inn, baking, product development and family life. There was also plenty of trial and error. “It was a slow process, and that is exactly what made me fall in love with the job.
“There were times when products did not turn out as planned, or business was quiet, but returning customers, recommendations and positive feedback encouraged me to continue,” Van der Merwe says.
Family remained her motivation, with her husband’s support and the inspiration she draws from their chef children.
Agriculture does not end at the farm gate
For Van der Merwe, agriculture is about more than growing crops or raising livestock. “I see what we do as part of the journey from the farm to the table,” she says.
“Agriculture provides the raw ingredients, but value is also created through what happens afterwards. Flour, vegetables, herbs and animal products can be transformed into food and other useful products that reach consumers in different forms,” Van der Merwe says.
Her philosophy extends to Verdant Alchemy, where tallow is transformed into skincare products and soap. For her, value addition means reducing waste and keeping value within local communities. “A loaf of sourdough begins with grain. Butter and tallow begin with livestock. Vegetables, herbs and fruit all begin in the soil,” she says.
Growing, baking and producing
Van der Merwe grows herbs, vegetables and seasonal produce. “Being able to walk into the garden, pick something fresh and use it in the kitchen keeps me connected to where food comes from. Where I cannot produce ingredients myself, I prefer to source locally where possible, supporting other Namibian producers,” she says.
Her sourdough represents patience, tradition and real food. “The process begins long before the loaf reaches the table. Grain must first be grown, harvested and milled before reaching my kitchen, followed by fermentation, shaping, resting and baking,” she says.
The same philosophy guides her approach: respect the ingredients, keep processes natural and give them time.
Turning challenges into opportunities
Namibia’s heat and limited rainfall present challenges for growing produce. Van der Merwe works with nature and supplements her own production with locally sourced ingredients.
Running a business also brings challenges, including rising costs and market volatility. She adapts and continues moving forward.
“Customer support has also been important. Guests, friends and family were among the first to experience my products, while returning customers, recommendations, local markets and social media helped the business reach more people,” she says.
“Nothing compares to a happy customer recommending your product to someone else,” she says.
Opportunities beyond raw products
Van der Merwe believes Namibian farmers can diversify beyond selling raw products. Grains, fruit and vegetables can be turned into preserves, dried foods, baked goods, sauces, fermented products, skincare and more.
“We should look at what we already have locally and ask, ‘What else can we create from this?’” she says.
Farmers do not have to manage every stage themselves. Partnering with bakers, chefs, and entrepreneurs can add value and foster collaboration.
“The future lies in stronger relationships between the person who grows or raises the product and the person who transforms it,” she says.
Looking ahead
Van der Merwe wants to continue growing Merwe’s Inn and plans to develop her sourdough and fermented food offerings, as well as Verdant Alchemy’s tallow-based skincare products.
“I don’t necessarily dream of becoming the biggest. I dream of continuing to create something honest, sustainable and meaningful,” she says.
Her message to young Namibians is simple: start with what you have. “You do not need to have everything perfect before you begin,” she says.
