The hands behind every pan
Bakery & Catering Equipment has grown around one simple idea: if a bakery depends on it every morning, it must be made right the first time. Our team works from Alrode in Johannesburg South, supporting bakeries, caterers and food producers across Gauteng with bread pans, lids, baking trays, perforated trays and baguette trays. We understand the pressure of early starts, shift changes and orders that cannot wait till tomorrow.
Every member of the team plays a part in that process, from first call to final dispatch. Some focus on measurements and fitting, others on forming, welding and finishing, and others on getting the right items packed and out the gate on time. It is practical work, and there is pride in doing it well, even when the load-shedding schedule or a humid coastal delivery makes the day more difficult.
Thabo Maseko and the direction of the factory
Thabo Maseko founded the business in 2011 and still keeps a close eye on the factory floor, the customer requirements and the way each order moves through the workshop. As Managing Director, he looks after the bigger picture: repeat production, special builds, delivery timing and the kind of quality control that matters when a bakery is running a full shift. He knows that a pan that is even slightly off can affect stacking, handling and baking consistency.
Thabo also stays involved in factory consultations and prototype runs, especially when a customer needs a new size matched to existing ovens or a heavier gauge build for tougher use. He prefers straightforward answers, practical solutions and work that lasts. That approach has shaped the business from Alrode into a trusted local supplier for many bakeries in Gauteng.
Sales and customer care that keep orders clear
Naledi Khumalo handles sales with a strong focus on detail, from pricing and lead times to repeat batches and measurements. She speaks to bakery owners, production managers and purchasing teams who need clear information before they place an order. If a client is comparing pan sizes or asking for size matching against older stock, Naledi keeps the conversation direct and helpful.
Ayesha Patel leads customer care and makes sure enquiries do not get lost between the workshop and dispatch. She keeps track of order updates, follow ups and the small details that save time later.
Many of our clients say they value being able to speak to someone who understands the difference between a quick fix and the right fix. That is exactly what Ayesha brings to the table, with a calm approach and proper attention to detail.
- Size matching for bread pans and trays
- Pan copying for repeat production
- Lid fitting for existing bakery stock
- Batch reorders for regular supply
Production leadership on the shop floor
Johan van Wyk is the Production Foreman, and he keeps the workshop moving with a steady eye on process and accuracy. He works through cutting, bending, fitting and checking, making sure each order follows the required specification before it moves on. In a workshop where small differences matter, Johan’s experience helps prevent waste and keeps production efficient.
Sibusiso Dlamini leads fabrication supervision and takes responsibility for the more technical parts of the build. He handles heavier gauge jobs, divider inserts, tray perforating and the shaping work needed for baguette trays and special bakery items. If a customer needs a more durable option for daily use, Sibusiso is the person who checks that the material and finish suit the job. He knows the value of getting the details right first time, especially when an order has to stand up to repeated use and cleaning.
Dispatch, packaging and the last check before collection
Candice Naidoo manages dispatch and keeps the movement of finished goods organised. She checks what is ready, what still needs packing and what must go out for local collection or delivery. In a busy factory, that last stage matters just as much as the making, because a well-built tray or pan still needs to arrive in good condition and on time.
She works closely with the production team to match orders with the correct paperwork and quantities. For customers in Alberton, Germiston, Boksburg, Soweto and Midrand, that means collections and deliveries are handled with less back and forth. Candice also keeps an eye on packing for items that may travel further afield, where handling during transport can be a challenge, especially on hot days or when roads are rough.
- Order checking before dispatch
- Local collections from Alrode
- Packing for transport and site handling
- Tracking repeat supply to trade customers
Why our team works well for bakeries
Our team is built around the daily reality of baking. That means understanding oven sizes, tray spacing, lid fitting, material thickness and the need for consistent supply when production is under pressure. It also means knowing what local businesses face, from municipal collection rules to power interruptions and workshop timing. The right bakeware should not add problems, it should remove them.
Whether a customer needs a prototype run, a copied pan, a perforated tray or a steady batch reorder, each person in the team helps keep the process practical and clear. If you are running a bakery in Johannesburg South, Gauteng or nearby areas, you will find a group of people who speak plainly, measure carefully and take the work seriously.