Corner

Bakeries in a beach town face practical realities most people don't think about. Salt air corrodes equipment faster than inland locations, flour can absorb moisture on humid days affecting dough consistency, and delivering fresh stock to scattered coastal properties means routing that matters. Corner operates in this context daily—managing ovens, mixing batches, and getting product out while dealing with load-shedding interruptions that can ruin a proofing cycle. The water used in baking, the early mornings needed to have fresh goods ready for the school run and the commute crowd, the consistency required despite power cuts—these aren't just operational headaches, they're the difference between a customer grabbing yesterday's loaf or today's.