Super Sweets

Baking in East London means working around the coastal climate—salt air affects how dough ferments, and humidity changes how icing sets. A commercial bakery operation here involves planning production times carefully, managing ingredient storage to prevent spoilage in warm months, and understanding how the local water chemistry affects dough consistency. Summer demand for lighter, fruit-based items differs sharply from winter preferences. Whether mixing by hand or using equipment, the baker needs to adjust techniques based on seasonal shifts that someone inland might not face. Load shedding complicates timing when you're working with live dough—you can't just pause fermentation. This is why bakeries that survive here have learned to work with the climate, not against it.