Since 1987
A family oven that grew into a factory
Goldcrust started as a single wood oven behind a provision shop in Surulere. Mama Adunni Okafor baked 300 Agege loaves a night and sold them from the window before dawn.
Her son replaced the wood oven with diesel in 1996 and her granddaughter installed the two tunnel ovens in 2019. The recipe card for the Agege loaf has not changed.
The line
What a night in the bakery looks like
- 21:00Flour sifted, dough mixed in four spiral mixers
- 22:30Divided, moulded and proved in warm cabinets
- 00:30Two tunnel ovens, 24 minutes a tray
- 02:00Spiral cooling, slicing, bagging, date code
- 03:30Crates packed by route and loaded
The people
186 bakers, packers and drivers
Most of our night shift live within three kilometres of the bakery. Shift buses run at 20:00 and 06:00, and every team member is on an HMO plan from their first month.
Example figures for this demo.
By the numbers
One night at Goldcrust
Example figures for this demo.
Gallery
Inside the bakehouse
Tap a photo to see it larger.
Bakery tours
Bring your class or your shop team
Tours run on Tuesday and Thursday mornings at 10:00 for schools, distributors and caterers. You will see the mixers, the ovens and the packing line, and leave with warm bread. Free for schools; groups of up to 30.
Power and water
Built for Lagos realities
- Gas ovens, diesel standbyA grid outage never stops a bake.
- Borehole and treatmentWater tested every week.
- Solar on the packing hallLights and conveyors through the day.
- Flour storeThree weeks of flour kept dry on pallets.
Want Goldcrust on your shelf by five tomorrow?
Find your van route on the map and apply in four short steps. Our trade desk replies the same day.