Grace Wambui, a Limuru resident, has turned her home into a small-scale bakery, producing specialty breads that have gained local popularity. The 22-year-old, who works in food production at a local hotel, began her baking journey at age 14 when she baked her first cake. Her formal training in home science during high school and subsequent studies at Limuru School of Catering provided foundational skills for her side business.
Wambui bakes 1kg loaves infused with cinnamon, vanilla, and bananas, along with zucchini and carrot varieties. She sources ingredients like flour, eggs, and margarine from local markets, using a compact gas oven that bakes five loaves at a time. Orders from parents of schoolchildren and bodaboda operators have grown to 20 daily loaves, facilitated by Facebook promotions and community networks.
Despite her success, Wambui faces challenges including limited baking capacity and packaging restrictions following the polythene ban. She is exploring partnerships with social media influencers to expand her reach. Her long-term goal is to establish a full-scale catering business, leveraging her culinary education and growing customer base.
