THE BMZ ACADEMY
THE BMZ ACADEMY
@061 262 053 8213
BMZ ACADEMY 061 262 1185/068 053 8213Page 1 of 5
, THE BMZ ACADEMY
The forward flow of Pick n Pay’s private-label brown bread begins with sourcing key
ingredients from specialised suppliers across South Africa. Wheat is cultivated and
milled by Thompson & Sons in Bothaville, while Sunnybrook Farms supplies fresh
eggs and Kalahari Salt Works provides mineral-rich salt. To ensure sustainable
packaging, polyethylene pellets from Durban’s polymer processing plants are
combined with recycled plastic flakes from EcoPack Industries in Pinetown, creating
the wrappers used at the bakery. These inputs converge at Golden Loaf Bakeries in
Germiston, where the ingredients are mixed, kneaded, baked, cooled, and packaged
under strict specifications set by Pick n Pay’s category managers. Finished loaves are
then transported to the Longmeadow Distribution Centre, where advanced planning
systems and real-time sales data determine store replenishment. From there, the
bread is delivered overnight to Pick n Pay outlets in Gauteng, Limpopo, and
Mpumalanga, ensuring customers always have access to fresh loaves on shelves.
The reverse flow plays an equally important role in building a resilient and circular
supply chain. Unsold bread nearing expiry is collected through Pick n Pay’s reverse
2|Page BMZ ACADEMY 061 262 1185/068 053 8213
THE BMZ ACADEMY
@061 262 053 8213
BMZ ACADEMY 061 262 1185/068 053 8213Page 1 of 5
, THE BMZ ACADEMY
The forward flow of Pick n Pay’s private-label brown bread begins with sourcing key
ingredients from specialised suppliers across South Africa. Wheat is cultivated and
milled by Thompson & Sons in Bothaville, while Sunnybrook Farms supplies fresh
eggs and Kalahari Salt Works provides mineral-rich salt. To ensure sustainable
packaging, polyethylene pellets from Durban’s polymer processing plants are
combined with recycled plastic flakes from EcoPack Industries in Pinetown, creating
the wrappers used at the bakery. These inputs converge at Golden Loaf Bakeries in
Germiston, where the ingredients are mixed, kneaded, baked, cooled, and packaged
under strict specifications set by Pick n Pay’s category managers. Finished loaves are
then transported to the Longmeadow Distribution Centre, where advanced planning
systems and real-time sales data determine store replenishment. From there, the
bread is delivered overnight to Pick n Pay outlets in Gauteng, Limpopo, and
Mpumalanga, ensuring customers always have access to fresh loaves on shelves.
The reverse flow plays an equally important role in building a resilient and circular
supply chain. Unsold bread nearing expiry is collected through Pick n Pay’s reverse
2|Page BMZ ACADEMY 061 262 1185/068 053 8213
