Just Knead More

What goes into a batch of sourdough or croissants in Gqeberha isn't just mixing and baking — the Eastern Cape humidity, especially near the coast, affects dough hydration and fermentation timing in ways that inland bakers don't face. Temperature swings between morning and afternoon mean managing proofing schedules differently, and when load shedding disrupts refrigeration cycles, having experience with backup cooling becomes part of the craft. A bakery doing this well adjusts ingredient ratios to the season, plans around power cuts without compromising quality, and understands that Gqeberha's particular climate demands more attention than a standard recipe book suggests. That's what separates a working bakery from one that truly knows how to bake here.