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Baking in Soweto's climate and load-shedding reality is no simple matter. Brittany operates in an environment where power cuts demand reliable generators or early-morning production schedules, where humidity affects dough hydration, and where ingredient consistency can be challenging. The work involves precise timing—fermentation doesn't pause for blackouts. Good bakers here develop rhythms around Eskom's schedule, invest in backup systems, and source flour that performs in local conditions. What reaches the shelf represents genuine problem-solving, not just recipes.
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In Soweto, fresh bread from community bakeries is a daily purchase rather than an occasional treat, and the township has a meaningful informal baking tradition — look for bread sold from residential gates and small shops alongside formal commercial bakeries. The larger bakeries supply the malls at scale, but smaller community bakeries in Dube and Orlando often produce more characterful bread at competitive prices. Koeksister production is a significant side-market in Soweto's informal baking sector.