Bakerhouse

Baking in Gauteng's climate presents particular challenges—high temperatures and variable humidity affect how dough ferments, how long products stay fresh, and when items are best produced. Bakerhouse manages these conditions by timing production runs strategically, using appropriate flour types for the altitude and heat, and maintaining temperature-controlled storage. The work involves early mornings to get products out before the worst of the day's warmth, careful monitoring of proofing times, and understanding which items hold up better in the local conditions. Load shedding adds another layer of complexity, requiring generators or adjusted baking schedules to keep supply consistent. This is the practical reality of commercial baking in Kempton Park—it's not just about recipes, it's about working with what the environment demands.