A Journey of Struggle, Reinvention, and Triumph From caravans crisscrossing South Africa to nights spent baking in borrowed kitchens, the story of We Love Low Carb (WLLC) is one of grit, resilience, and vision.
Founded in 2016 by Gordon’s Bay locals Leandi Strydom and Hein Kymdell, the company has grown into a household name for ketogenic, diabetic-friendly, and sugar-free baked goods. But their path to success was anything but straightforward.
Roots in Diet Culture.
The seeds of WLLC were planted long before its official launch. Leandi, daughter of a diet-clinic entrepreneur, was exposed to low-carb living from a young age. While studying law in 2005, she realized her passion lay elsewhere and joined her father’s ventures. Together, they researched and developed slimming capsules, eventually traveling the country in caravans to promote their products.
“We travelled all over SA in our caravans, going from town to town selling Diet Clinics and capsules. We did very well!” Leandi recalls. Yet despite the success, she felt uneasy. Supplements weren’t her true calling. “I have always loved food and experimenting and creating things that nobody has done before,” she explains.
Meeting Hein: A Partnership Begins.
In 2009, Leandi met Hein, then a bar manager, whose charisma and sales acumen impressed her. She offered him a role in her business, and together they began exploring food-based solutions for health. By this time, low-carb lifestyles like Banting and Keto were gaining global traction. Leandi saw a gap: bread alternatives were scarce and unsatisfying.
Her first attempts were humble—dense flaxseed loaves and experimental cheesecakes—but the vision was clear. Food, not pills, would be the future of her work.
Loss, Road Trips, and Reinvention.
The passing of Leandi’s mother marked a turning point. Seeking a fresh start, she and Hein embarked on a year-long road trip, backed by investors and armed with Banting pre-mixes. But within months, the venture collapsed. Cars repossessed, phones cut off, and hope dwindling, they faced rock bottom.
Yet adversity sparked innovation. Negotiating night access to a Cape Town bakery, they experimented with a new recipe: low-carb “white” bread that looked, smelled, and tasted like the real thing. “It was the second night that we knew we had a winner,” Hein remembers. At weekend markets, their bread sold out repeatedly. We Love Low Carb was born.
Locked Out, Breaking Through.
Success was fragile. One night, arriving to bake, they found themselves barred from the bakery. Desperate, they begged other bakeries for help. Espresso Bakery stepped in, not only offering facilities but eventually contract-baking their products. “In hindsight, being locked out that night was the best thing that could’ve happened to us,” Leandi reflects. Espresso remains their partner to this day, mastering the tricky artisan flour that defines WLLC’s range.
Growth and Expansion.
From those chaotic beginnings, WLLC has flourished. Today, the company employs 13 staff, operates from a large shop in Strand’s Gants Plaza, and distributes nationwide. Their product line has expanded to over 36 items: sliced bread, rolls, wraps, pizzas, bagels, pies, samosas, and more—all wheat- and sugar-free, crafted from nuts and seeds. Many are vegan-friendly and high in protein, catering to diverse dietary needs.
International expansion followed. In the Netherlands, WLLC flour is locally ground and baked, meeting the growing European demand for low-carb options. “We’re excited to watch this market develop,” Hein says.
Philosophy and Purpose.
At the heart of WLLC lies a simple mission: to make healthy living accessible and enjoyable. “We ultimately wanted to create a healthy product that tastes good at the same time,” Leandi explains. Their breads and baked goods serve not only keto enthusiasts but also those managing conditions like diabetes, fibromyalgia, and epilepsy. “The benefits are truly endless, and we wanted to make it easier for people to follow this lifestyle.”
Their determination—working 30-hour shifts, grinding flour by hand, packaging and delivering themselves—embodies a “never-give-up” ethos. As Hein puts it: “For the first time in a very long time, we knew we were at the start of something big. We could feel it.”
Community and Culture.
Beyond business, WLLC represents resilience and community spirit. Their story resonates with South Africans navigating economic challenges and seeking healthier alternatives. Winning the Kom Ons Braai competition with a menu built entirely from their products underscored their cultural impact. “It was rough, but so rewarding,” Leandi says. “We could see people connecting with what we were doing.”
Looking Ahead.
Ten years after those first dense flax loaves, WLLC stands as a testament to perseverance. From caravans to contract bakeries, from repossession to retail success, their journey inspires entrepreneurs and consumers alike. They continue to grind their own flour weekly, a ritual that symbolizes their commitment to authenticity.
As health-conscious eating becomes mainstream, WLLC is poised to grow further. Their expansion into Europe signals a new chapter, but their roots remain firmly in Gordon’s Bay, where two dreamers turned hardship into opportunity.
The story of We Love Low Carb is more than a business profile it’s a narrative of belief, resilience, and innovation. In a world where quick fixes abound, Hein and Leandi remind us that true success is baked slowly, with patience, passion, and purpose. Their journey proves that when you believe it is possible, it can be achieved.
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