Five years ago, grabbing a truly healthy bite in Cape Town wasn’t exactly easy, especially if you were after something that felt more comforting than clinical. That all changed when Candice Coles decided to stop wishing and start doing.
“There were little to no restaurants available that offered genuinely healthy food made using wholefoods, offering a decent sit-down experience,” says Candice. So, she created one.
What began as a tiny Loop Street café quickly took root in the local food scene – and grew. Today, Wildsprout is a thriving business with three deli-style cafés in Kenilworth, Constantia and Sea Point, a production kitchen supplying frozen meals and baked goods to retailers across the Western Cape, and a devoted following of health-conscious customers who know exactly where their food comes from.
At its core, Wildsprout is a family affair. Candice’s brother Dean joined soon after the initial launch, and together they’ve built more than a business—they’ve helped shape a movement. Their focus? Making conscious living feel easy, accessible, and yes, delicious.
“Young customers have loved this offering,” says Candice. “They could trust that no matter what they were ordering from the restaurant or grabbing from the grocery store, they would be getting a healthy, local and quality product.”
From matcha lattes and green omelettes to their cult-favourite hemp jacks, Wildsprout’s hybrid café-grocery model is designed for a new kind of consumer – one who reads labels, asks questions, and shares discoveries on Instagram. “The younger generation has often shown a deeper understanding of healthy food and willingness to educate themselves,” adds Dean. “They’re the most adventurous.”
That same curiosity is driving bigger conversations about sustainability, sourcing and impact. “It’s not just about food trends,” Dean explains. “It’s about people wanting to know how their choices shape the world.”
And those values extend beyond the menu. The team has embraced Yoco’s point-of-sale technology to streamline operations across their cafés, grocery sections and online store. “Yoco understands that the youth like having control of their systems without having to call a call centre,” says Dean. With access to real-time data and an intuitive backend, Wildsprout can stay agile – and future-focused.
Now, with three branches and counting, the pair is turning their attention online. “We’re looking to grow our digital footprint and reach more customers in areas where opening a physical store might not be feasible just yet,” says Dean. But expansion isn’t off the table. “Interacting with our amazing customers is always enjoyable, so who knows, maybe another branch or two.”
In the meantime, they’re growing their product range—think: eco-conscious homeware, personal care essentials, and their best-selling frozen meals like Chilli Non Carne and Beef Bolognese. It’s all part of the broader mission: to make sustainable living second nature.
For aspiring entrepreneurs, Dean and Candice have no illusions about the work involved, but their advice is grounded and generous.
“Back yourself—with confidence and research,” Candice says. “Have faith in your vision but ground it in solid business fundamentals.”
“Never stop learning,” adds Dean. “The information is out there. Use it, network, upskill. And choose the right partners—your payment systems matter more than you think.”
At Wildsprout, it’s not just about building a business. It’s about building community. And that, more than anything, is what’s made this local brand a beloved staple.
From a single café to a full-blown lifestyle offering, Wildsprout is proof that conscious living doesn’t have to be complicated – and that young entrepreneurs really can reshape the world, one matcha latte at a time.
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