Bread for Africa
In the heart of Korogocho, the third-largest slum in the Kenyan capital of Nairobi, sits the Angel Bakery. backaldrin supported the project since 2012 and provided much of the equipment, as well as knowhow and technical support. Finally, in December 2014, the first bread was taken out of the oven. The Angel Bakery has been run by Kenyan baker Samuel Otieno since March 2017. Today there are already 35 people who have secure jobs at the Angel Bakery, 17 of whom successfully completed their baker training in 2017. This training has two sides – it consists of working in the business and going to school – and it lasts one year. The project also includes a social and health care centre and two schools with almost 1,000 students. Altogether, the project employs 85 people and covers the most essential areas that contribute to improvements in living conditions: education and nutrition.
Fully Committed to the people
The standard range at the Angel Bakery now consists of five products, which are produced daily: sandwich bread of 800 grams each, doughnuts – which, in contrast to Europe, are wholly deep-fried – Angel’s Bread, white bread cubes and a mixed bread. These are sold in the shop at the bakery, as well as by vendors and mobile moped sellers. In addition, a total of 24 schools and about 2,800 children are supplied with sandwich bread daily. In five years, at the latest, the project should be run entirely by local residents. But there is still a long way to go, which backaldrin will continue to support.
Insights into the Angel Bakery