I live in Nanyuki, Kenya, I have done my research and found that the number is more than 10000 loaves a day.Majority of bread comes from Nairobi and Thika. when it gets to Nanyuki, its cold. it's also more expensive than if it was baked locally. They also target mass production and keeping the costs low. so the bread is very basic, not good quality.
I plan to start a bakery with a difference. i will add nutritional, taste and cost value to my bread. I will employ my own distribution initially using motor bikes then trucks to near towns.this will eliminate the wholesalers and other distributors ensuring that my bread will be cheaper in the market by up to 10 shillings.
My bread will have margarine so better tasting,softer and with added nutrients.
I will have flavors like vanilla and strawberry in my bread to make it more competitive.