2011: A small Alrode workshop with a clear brief
The business started in 2011 in Alrode, Johannesburg South, serving bakeries that needed bread pans and trays made to proper sizes and ready for regular use. The early work centred on standard BO3, BO4 and BO5 bread pans, matching lids, and mild steel bakeware that could handle daily baking schedules without fuss.
From the beginning, the aim was not to make every item different, but to make the right item well. Many bakeries were dealing with worn pans, uneven fits and trays that did not hold shape after repeated heating. That first year built the habit of checking measurements carefully, keeping production practical, and delivering on time to customers in Alberton, Germiston and the surrounding areas.
- Standard bread pans made for common bakery sizes
- Lids fitted to suit existing pan sets
- Basic tray work for routine production needs
2012 to 2014: Moving beyond standard pans
As more bakeries placed repeat orders, the work expanded beyond the basic bread pan ranges. Customers asked for trays that could improve airflow, hold shape in the oven and suit different products, so perforated trays and baguette trays became part of the regular offering. The production team also started handling more copy work, where an existing pan or tray was used as a guide for a replacement.
These years were important because they showed where the business could add value. Rather than forcing a bakery to change its process, the team worked around the equipment already in use. That mattered for bakeries in Soweto, Boksburg and Midrand, especially where oven space, batch timing and product consistency had to stay under control during busy shifts and load-shedding interruptions.
- Perforated tray work added for better heat flow
- Baguette trays formed for long loaf lines and sandwich baking
- Pan copying introduced for replacement and expansion orders
- Lid fitting refined for older bakery equipment
2015: Heavier builds and more technical jobs
By 2015, the workshop was taking on heavier gauge builds and more technical fabrication. Some bakeries needed pans that could last longer under constant use, while others wanted divider inserts, prototype runs or special batches for a new product line. This pushed the business to improve consistency across production and tighten quality checks before dispatch.
The team also learned that technical bakeware is often about small details. A few millimetres out on a lid, tray side or divider can change the way a product bakes, cools or releases. In Gauteng, where many bakeries run long production hours, those details matter because rework wastes time and materials. The business built its reputation on getting those measurements right and keeping the process straightforward.
- Heavy gauge builds for longer service life
- Divider inserts for multi-loaf baking setups
- Prototype runs for bakeries testing new products
The people behind the work
Continuity has always depended on the team. Thabo Maseko has guided the business as Managing Director since the start, with Naledi Khumalo leading sales, Johan van Wyk overseeing production and Sibusiso Dlamini handling fabrication supervision. Ayesha Patel manages customer care and Candice Naidoo coordinates dispatch, which helps orders move cleanly from quote to manufacture to collection or delivery.
That structure matters in a trade business, because clients want clear answers, realistic lead times and the correct product first time. It also helps with follow up work such as batch reorders, lid fitting and size matching. When a bakery in Alberton needs the same pan again after months of use, or a shop in Germiston needs an adjusted batch for a changed recipe, the team can trace the order history and keep production consistent.
- Thabo Maseko, Managing Director
- Naledi Khumalo, Sales Manager
- Johan van Wyk, Production Foreman
- Ayesha Patel, Customer Care Lead
- Sibusiso Dlamini, Fabrication Supervisor
- Candice Naidoo, Dispatch Coordinator
2016 onward: Serving more bakeries across Gauteng
From 2016 onward, the business continued from the same Johannesburg South base and kept serving bakeries across Alrode, Alberton, Germiston, Boksburg, Soweto and Midrand. The older years had already built the core services, and the later period focused on repeat orders, practical consultation and keeping stock moving for busy bakeries that could not afford delays.
Municipal rules, oven room layouts and everyday operating pressure all shape what a bakery can use. Some customers need lighter trays for quick turnover, while others need stronger pans that can take rough handling and frequent cleaning. Coastal humidity is less of a concern in Gauteng than up north, but local bakeries still ask for finishes and materials that stand up to heat, moisture and storage in back rooms where space is tight.
Today the business continues with the same straightforward approach that began on this domain: measure carefully, make to fit, and back the product with responsive service. It is the same line of work, only broader, with more bakery types relying on the workshop for practical bakeware that matches real production needs.
What has stayed the same since day one
The equipment ranges may have widened, but the working habits have stayed familiar. The business still focuses on useful sizes, repeatable workmanship and direct communication with bakeries that need dependable supply. That is why many customers return for the same item months or years later, or ask for a new batch when ovens are upgraded and production lines change.
For a bakery, consistency is part of the product. A pan that fits properly helps the loaf rise evenly, a tray that holds shape keeps batches aligned, and a lid that sits correctly can save time on proofing and handling. Those are the small things that shape the bigger result, and they have guided the business since the first year in Alrode.
- Measure to suit the bakery’s own process
- Keep the order details clear for reorders
- Make products that can be used day after day