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Full Steam Ahead: On Track with Passion and Purpose

What began as a simple search for a unique rental unit for their property, Little Orchard, turned into a labour of love—the transformation of a forgotten train coach into a luxurious retreat. Clients, Jeff and Sue Lawrence, inspired by the magic of their past train journeys, discovered Coach 26806, a weathered sleeper coach in Ladysmith. Though stripped of its former glory, it still held immense potential.

Transporting the 34-ton coach to Wakkerstroom was no easy feat, but Jeff and Sue were determined to bring their vision to life. This wasn’t just about restoring a piece of history; it was about creating an experience that would evoke nostalgia and craft lasting memories. Every detail, from the Rhodesian teak floors to the custom windows and vintage memorabilia, was chosen with care and dedication.

Stepping inside the train, you can immediately feel the love and thoughtfulness that went into its transformation. The upcycled rail brackets, Sue’s handcrafted stained glass, and original South African Railways touches all contribute to a space that feels luxurious, personal, and full of history.

It’s easy to get caught up in the daily grind and forget to live with intention. But Jeff and Sue’s story reminds us of the importance of living intentionally. Their journey beautifully embodies so many aspects of the Wheel of Balance: Play in their nostalgic escape, Work in their dedicated restoration, Purpose in creating a meaningful space, Money in transforming a relic for income, Relationships in their shared passion, and Learn in preserving the train’s history.

For my husband and me, staying at this unique accommodation was more than just a weekend getaway—it was a chance to reflect. As empty nesters, we found ourselves asking, What is our next journey? What excites us now? The experience reminded us that pursuing passion isn’t always easy, but it is worth the ride.

Our visit to Wakkerstroom coincided with Wakkerstroom 165 Stories of the Anglo-Boer War festival. The town, known for its birdwatching, history, and natural beauty, was bustling with excitement. From vintage car parades and Zulu dancers, Transvaal Scottish Pipes and Drums to fascinating talks on the Anglo-Boer War, Wakkerstroom’s charm was on full display. The friendly people, wonderful restaurants, and lively atmosphere made it an enticing destination.

If you’re looking for a getaway that inspires and offers a unique experience, I highly recommend visiting Wakkerstroom and staying in The Train. It’s a chance to rediscover what excites you.

Sometimes, the journey leads us to destinations we never imagined, but those are often the ones that make the ride worthwhile.”- Anonymous

Faith and Flour: Eddie’s Journey from Finance to Baking

After a distinguished 40-year career in banking, Chartered client Eddie Coetzer never imagined he would find himself deeply immersed in the world of baking. Having retired in July 2022, Eddie’s transition from financial services to sourdough starter began unexpectedly but with profound passion and purpose.

“In my wildest dreams, I never thought I would become a baker,” he admits, having never baked anything significant until recent times. His only prior baking experience was a cinnamon cake, fondly nicknamed the “Dallas cake,” during his childhood.

Eddie’s retirement coincided with a family crisis. His mother-in-law’s cancer diagnosis led him and his wife to the UK for six months. After returning to South Africa, he sought solace and a new direction. Eddie always liked the idea of a father figure baking something that the family enjoyed. His initial thought was a bread of sorts. Inspired by the prevalence of sourdough and gluten-free breads in the UK and Canada, his wife suggested he explore baking healthier bread options, particularly as she is gluten intolerant.

A course at Melville’s Crust and Crumb ignited Eddie’s passion for sourdough. “I fell in love with the whole process,” he shares. This enthusiasm quickly transformed into a small business, which he named ‘Sour Ed’s Bread’. Eddie began by baking loaves and sharing them with friends and family, who encouraged him with their positive feedback.

Recognising the health benefits of sourdough, particularly for those with gut issues and diabetes, Eddie expanded his repertoire. He took a gluten-free baking course, resulting in two popular varieties: whole grain blend and white blend gluten-free breads. These breads, praised for their taste and quality, are more affordable than store-bought options.

Eddie’s bakery operations are modest but efficient. He converted half of his double garage into a bakery with a deck oven and prover. Despite the challenges of working alone, Eddie’s dedication to his craft is steadfast. “I’ve baked over 1,200 loaves,” he proudly states, balancing his time between baking sourdough twice a week and preparing gluten-free options. In addition to bread, Eddie has recently ventured into making rusks under ‘Ed’s Rusks’. “I’ve baked 265 kilos of rusks in the past few weeks,” he says. This new product line has been well-received, adding another dimension to his burgeoning business.

His venture also includes selling at local markets and at a water shop, Agua e Vide, in Krugersdorp. Though expanding further is logistically challenging due to the thin margins and high labour intensity, Eddie is content with the current scale of his business. He maintains a Facebook page and a WhatsApp group for regular customers, ensuring a steady flow of orders without overwhelming his capacity.

A crucial aspect of Eddie’s journey is his faith. Deeply connected to his beliefs, Eddie feels that his newfound path is guided by God. His faith has provided him with the strength and clarity to navigate this unexpected career shift.

Eddie’s story is not just about a career shift but about finding joy and purpose post-retirement. His passion for baking has brought him immense satisfaction and a sense of fulfilment that was missing in his corporate life. “I never felt truly at home in the corporate world,” he reflects. “Now, I wake up excited about baking.”

His story is a reminder of the power of reinvention, faith, and the joy of finding a new calling, even after decades in a completely different field.

Reinventing Retirement – Cheryl and Duncan’s Journey

In the serene heart of Eswatini (Swaziland), Chartered Clients Cheryl and Duncan are embracing retirement as a time for rejuvenation and self-discovery. Their story shows how retirement can be a time for reinvention and new possibilities.

Cheryl and Duncan’s backgrounds were as diverse as they were successful. Duncan had spent his career in the meat industry, while Cheryl owned an industrial laundromat. After retiring, they embarked on what they thought would be a leisurely chapter in their lives. However, after just 18 months, they realised that retirement wasn’t about slowing down; it was about finding new avenues for stimulation and growth, so they took over the lease of a coffee shop in a nursery in Malkerns, Swaziland.

Despite working seven days a week and managing six staff members, Cheryl and Duncan love their new venture. Duncan has always loved baking and cooking, so he spends much time creating new recipes and training staff on how to make them. His latest additions to the menu have been well-received by customers.

Cheryl uses her skills honed during her years in the laundry business to manage the back end and bookkeeping. Cheryl and Duncan spend a lot of time mingling with customers, most of whom they know personally since they have lived in Ezulwini, Swaziland, for 32 years.

Despite their full-time commitment to the coffee shop, Cheryl and Duncan recently took a well-deserved break to visit their newborn grandson, Max, in Zimbabwe. This cherished family time was a reminder for them that retirement is about finding a balance between work and life’s other joys.

Cheryl and Duncan are inspiring examples of how to reinvent oneself in retirement. They found something they are passionate about and are now running a successful business. They are actively involved in their community and continue to grow, learn, and contribute to the world around them.

Cheryl and Duncan’s story reminds us that:

  • It’s never too late to reinvent yourself.
  • Find something you’re passionate about and pursue it.
  • Don’t be afraid to take risks.
  • Be active in your community.
  • Enjoy your life!

Winemaking in your Backyard

Written by Errol Allcock

Like many wine lovers, my interest in all things wine began while as a student at university and studying microbiology was an added catalyst. I joined a wine club which assisted me in gaining exposure to a more diverse range of wines. As time progressed, I soon realized how little I knew and signed up for the wine courses offered by the KWV and, later on, by the Cape Wine Academy. These were wonderful learning opportunities and a great place to meet new friends, especially on the practical courses. Holiday destinations were carefully chosen in wine regions both locally and internationally.

As our combined knowledge and confidence grew, we started visiting key wine regions in France, Italy and Spain … these will always remain as highlights of our travels. Visiting and tasting wines at these Holy Grails of world wines was very special. On one of these trips, I met Graham De Villiers, the new owner of Mont Rochelle Vineyards in Franschhoek. He sensed my interest in wine, and by invitation, I spent three harvests working in the Mont Rochelle cellar doing odd jobs but learning all the time as well as making lifetime friends.

We were fortunate to have a wine cellar at home which provided more than a place to store wine, it was often somewhere to entertain friends and, of course, solve the problems of the world. Wine cellars are interesting places where one can develop a special relationship with the wine styles that you prefer.

We undertook a major renovation of our home in Somerset West in 2016, and it was then that the idea of developing a micro vineyard on the property was conceived. We had roughly ¼ of an acre to develop, and this was large enough to plant 110 vines which, by my calculation, could yield sufficient grapes to make a standard barrel of wine. The vineyard development took just over two years and included a soil analysis and preparation, water availability, trellising design and cultivar selection. Our “stokkies” were planted in September 2018, and then the work of training the vines began. We decided on a Shiraz scion grafted onto a robust 101-14 root stock. Each year the vines became stronger as they developed, and we had our first full harvest last year (2022). Following nine months in oak, this vintage was bottled in late January 2023. I am very pleased with the final product which shows typical varietal characteristics, a good colour and soft tannins. No resting for now though; the 2023 harvest will be ready for picking at the end of February. Thanks to my family and friends for their continued support and encouragement.