Ou Meul

Baking at volume in Cape Town means working with the Peninsula's climate — humidity that swells dough differently than inland areas experience, winter rainfall that affects flour moisture content, and summer heat that demands tight control over fermentation timing. Ou Meul operates within these realities, managing proofing schedules around what the Atlantic weather actually does to yeast and gluten development. The scale of their operation means understanding how to maintain consistency across multiple batches and product lines while respecting the time that proper fermentation requires. It's the unglamorous side of breadmaking: temperature monitoring, dough conditioning, oven management across different product categories, and the logistics of moving finished goods before they cool and harden. This is what separates industrial-scale baking from home experiments.