Bupenyu Ndlovu

I’m a Baker/Pastry Chef with direct experience in breadmaking and pastry production, from bread dough handling to proving, baking, cooling, and de-panning. I’ve worked on scaling and weighing dough, moulding and rounding rolls, greasing trays and pans, and using bun division and dough preparation steps to keep output consistent.

In confectionery and pastry, I mix cake mixtures and doughs manually to produce items such as Queen cakes, Swiss roll, Black forest cakes, cheese cakes, chocolate cakes, fruit cakes, doughnuts, croissants, Chelsea buns, custard buns, fruit danishes, pies, and Bakewell tarts. With a Diploma in Bakery Studies, I bring solid bakery theory alongside practical training, and I focus on making products that “were appealing to the eyes and tasted pleasing to the mouth.”