Babette's Bakery

Baking at scale in Johannesburg means managing variables that most people don't see. The highveld's dry air affects dough hydration differently than coastal regions, and load shedding creates real constraints when ovens need steady, predictable power. Water quality, ingredient sourcing, temperature control through Gauteng's extreme summer heat — these technical realities determine whether a loaf rises properly or whether laminated dough stays properly tempered. Babette's Bakery operates within these local conditions, where experience with how this city's climate and infrastructure actually work separates functional production from something that consistently works.