Gqeberha resident Katerina Storm, also known as That Greek Chick, pays homage to her family's Cypriot culture by creating delicious and authentic Greek food.
Please share some background on yourself and how the business was started?
Though I was born and raised in SA, my roots trace back to Cyprus, where both my parents were born.
I met and married my non-Greek husband here, and together we’ve raised two wonderful young adults of whom we’re immensely proud.
It has always been important to me that my children remain connected to their Greek heritage.
Thankfully, the close-knit Greek community in Gqeberha has played a big part in making that possible.
I was fortunate to be a stay-at-home mom for most of my children’s childhood, a time I am deeply grateful for as it helped cement an amazing bond between us.
However, when the Covid-19 pandemic hit four years ago, as with many families, we faced financial struggles.
It was then that I decided to start my own small business to help out financially.
At first, I was overwhelmed, unsure of what I could offer, but I eventually focused on what I knew best — authentic Greek goods.
What is the name of your business?
I wanted a business name that was simple, cute, punchy, and that’s how That Greek Chick was born.
What is your core service?
Making authentic Greek food.
I started with a limited menu of exclusively Greek treats.
From savoury pastries such as spanakopita and tiropita, wrapped in crispy phyllo and sold frozen for convenience, to desserts such as bougatsa, a custard-filled phyllo pastry served with cinnamon and icing sugar.
I also offer kourabiedes (Greek shortbread), methismena (cinnamon twist sherry biscuits), and the ever-popular cigar-rolled baklava.
Today, my products are available in coffee shops, delis, and bakeries across the Eastern Cape.
What are some of the biggest inhibitors your business faced before getting off the ground?
Starting a business with no funds meant keeping things small.
I’ve always prioritised quality over quantity, ensuring my products are homemade and authentic.
Operating out of my kitchen, I’ve faced challenges such as load-shedding, but I’ve learnt to adapt.
When the orders come in, I find a way because my customers rely on me, and I don’t want to let them down.
The journey has been transformative.
Starting a business is daunting, but it pushes you to grow in ways you never imagined.
You discover strengths you didn’t know you had.
I’ve received incredible support and encouragement from family, friends, and even strangers, which has been humbling and inspiring.
What is the best advice anyone gave you on success?
One of the best pieces of advice I’ve embraced is to “focus on the process, not just the outcome”.
There are quiet months, as with any business, but learning to navigate those moments is key.
For me, success isn’t just about numbers; it’s about knowing that people I’ve never met are buying my products because they genuinely enjoy them — not out of obligation, but because they see value in what I’ve created.
That’s what makes me feel accomplished.
How important is social media and an online presence for your business?
Social media played a huge role in helping me start my business.
Instagram and Facebook helped me reach a wider audience, and while I initially sold directly from home, the steady orders from various outlets have helped my business grow.
What have been the greatest challenges and advantages of running your business in a city such as Gqeberha?
Living and running a business in Gqeberha has its pros and cons.
Load-shedding remains a challenge, especially with unpredictable schedules.
But the sense of community here is unmatched.
It’s a city with a family-like atmosphere, where people care, support, and truly want to see each other succeed.
That’s a blessing I don’t take for granted.
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