Efficient wood-fired rocket ovens and the aroma of baking bread have turned some local Kalk Bay bakers into change agents.
“We’re passionate about baking bread and I love doing things differently so I started an uprising, so together with fellow revolutionary, Pete Rutherford, we’re focusing our skills and passion on teaching people in poor communities to bake bread in highly efficient and effective wood-fired rocket ovens, which require no electricity”, said Jeremy Barty, the visionary behind the project.
“BREADrev is a mobile bakery school, the only one of its kind in South Africa”, said Barty.
“Our ovens are portable and so is our bakery school.
‘Aside from my passion for baking artisan bread, I want BREADrev to help individuals and families create an income opportunity with minimal capital inputs and low overheads to generate daily revenue that is equal or better than basic formal employment’, said Barty.
We launched our Thundafund campaign last month and our aim is to raise R45 000 for the first micro-bakery in Nkanini, Khayalitsha, one of the poorest communities in Cape Town.
“Over 95% of the community of 300,000 people are unemployed, the area has no running water and electricity, so we plan to raise the funds to install BREADrev’s first micro-bakery in Khayalitsha”, he added.
According to Barty, who also works in corporate change, the funds raised from this first project will enable the establishment of a micro-bakery which includes training in bread baking, wood-fired rocket oven technology, basic entrepreneurship, opening stock, basic equipment and mentorship to get the bakery up and running.
Khayalitsha residents will benefit from healthier bread than the standard ‘government loaf’ at a considerably lower cost. Our bread is much healthier and nutritious, there are no additives or preservatives.
“I am busy developing an Ezekiel Bread that contains ingredients to make a perfectly sustaining loaf – wheat, beans, lentils and spelt.
As a purist, Barty has integrated ancient practices into his bread baking, which further reduces the need for expensive equipment, and uses time and the natural chemical reactions of the ingredients. “Although the micro-bakeries might not use stone-ground flour, our process of bread baking does not include any additives or preservatives, but gets the best out of the ingredients available”, says Barty.
The micro-bakeries will also work totally off the grid – no electricity is required. The ovens use a minimum amount of wood – one bag of wood can do four bakes (128 loaves)
For donations visit www.thundafund.com/breadrev.
Barty also bakes the artisan bagels available at Bob’s Bagel Café in Kalk Bay.
Issued by Kim Barty on behalf of BREADrev. For further information contact 083 630 6861 or email@example.com