Our Story

Kaneelperd started with one thing: a really good cinnamon bun. The name is a play on two Afrikaans words, kaneel (cinnamon) and kameelperd (giraffe), and our giraffe has been standing tall on every box since.

Meet Danté

Everything at Kaneelperd is made by Danté Riley Chetty, a qualified pastry and culinary chef who trained at the Chefs Training & Innovation Academy (CTIA). Danté has worked in event catering, bakery production, butchery and à la carte kitchens, and makes show-stopping custom cakes.

Danté bakes to order in small batches. That means no buns sitting on a shelf. When you order, yours gets rolled, baked and glazed for you.

Every photo on this site is a real photo of our food. No AI, no stock pictures.