We are situated next to the main N2 road leading to Hermanus. Our neighbours are Kogelberg nature reserve and Wildekranz wines.

Bakenshoogte belongs to Johan and Wilma Punt, together with their children Gilbert, Hendri, Yvette and their beautiful granddaughters, Karla and Minki. The two rottweilers, Lexi and Roxi, as well as the Beagle, Axel, are all part of the family. 

Our farm’s soil consists of weathered Table Mountain Sandstone which seams to suit our olive trees. The orchard was established in 2005 and extended in 2006.

Why olive trees, you might ask? We have tried a number of things, even beautiful dorper stud sheep; but unfortunately, the meat of stud sheep tastes exactly the same as that of other sheep! Therefore we planted olive trees – a bonus is that nobody will pick and eat fresh olives! The olive orchard was also an easy way for Johan to get Wilma, a former teacher, to become involved in the farm.

The olive orchard consists of the following Italian varieties: 50% Frontoia, 30% Leccino and 20% Corotina. To add more nuttiness and fruitiness to our oil, small plantings of Favolosa and Nocellaro olives are currently being established.

The olive tree is a sacred tree, dated from Biblical times and therefore our trees are being cared for with great love and respect.

Since we moved the Dorper sheep from Bakenshoogte to our family farm, Grootfontein, we have worked tirelessly to build up a flock of sheep, so that we can share this delicious meat product with you.

Grootfontein is located in the Dewetsdorp district, a small town south-east of Bloemfontein. Here we farm with Simbra cattle, as well as mutton merino sheep. Our ancestors were merino wool farmers, but we wanted to concentrate more on producing meat.

XXY is the mark by which our animals are known, thereby we maintain the traceability of our meat. Our animals mainly graze on the natural grasses of the Free State plains, including red grass (Themeda Triandra), old country grass (Eragrostis Curvula), heart grass (Eragrostis Racemosa), brush grass (Anthephora Pubescens), cultivated Paspulum, watercress (Paspulum Distichum), brown chicken spur (Eustachus Paspaloides) and many more. Each of these grasses contributes to the special taste of the meat in the Free State.

Our meat contains no MSG, water or any other additives, only mutton and beef and NO pork. Our animals do not receive hormone treatment or routine antibiotics. The sausage is made according to traditional family recipes with delicious salt from the Kalahari.