Surizel

Baking in Roodepoort means working with Gauteng's inland climate—hot, dry summers that challenge fermentation timing, and altitude that shifts how dough rises. Surizel navigates these conditions daily: adjusting hydration levels for humidity swings, managing oven temperatures in a city where load shedding can interrupt production mid-bake, and sourcing flour and ingredients reliably enough to maintain consistency. The work isn't just mixing and heating; it's troubleshooting why a loaf's crumb structure changed when the weather did, why proofing times shift seasonally, and how to keep ovens running through power cuts. Local bakeries here operate within those constraints while competing against supermarkets with industrial advantages. What happens inside the kitchen reflects years of learning how altitude, electricity reliability, and Gauteng's water chemistry affect the final product.