How My Father Started AGEGE Bread In 1948: Taiwo Oke Talks About His Late Dad, Oseni Oke
Mr. Taiwo Oke, the Managing Director of Kajola Bakery in Agege, carries forward a remarkable family legacy. He took over the bakery business from his late father, Mr. Oseni Oke, in 1990. Many are unaware that his father was the pioneer baker in Agege, having established the first bakery there in 1948. This legacy not only birthed the renowned “Agege Bread” but also set a benchmark in local baking history.
The Beginning of Kajola Bakery
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Oseni Oke started Kajola Bakery during a time when baking was still an emerging trade in Agege. In 1948, the business was far from mechanized. His father initially mixed dough by hand and baked it traditionally without any modern equipment. As technology advanced, Oseni Oke adapted by acquiring machines and a Lister generator, transitioning from manual to mechanized baking. This blend of traditional skill and modern technology was foundational to the bakery’s success.
Why It’s Called Agege Bread
The name “Agege Bread” was not a brand name created by the bakery but rather a term coined by customers and traders. While there were many types of bread in the market from different bakeries, Kajola Bakery’s bread was distinctive for its unique softness, sweetness, and perfect bake. The recipe included more sugar—about eight tins per bag of flour compared to others who used seven tins—making the bread softer and sweeter. The bread’s reputation grew so much that buyers from neighboring areas like Oshodi, Island, and Mushin would come specifically for it, referring to it affectionately as “Agege Bread” because it originated from Agege.
Challenges and Changes Over the Years
Despite its rich heritage, Agege Bread’s popularity has declined over the years. Taiwo Oke attributes this to economic hardships and rising production costs. The prices of essential ingredients like flour and sugar have skyrocketed, and many local bakeries have shut down because they cannot afford to produce high-quality bread. Moreover, modern bakeries using advanced machinery and packaging have taken over much of the market, though they cannot replicate the unique taste of traditional Agege Bread.
The economic situation has also affected labor, as many workers prefer modern bakeries, which offer easier work environments due to mechanization. Nevertheless, a segment of consumers still craves the authentic locally made bread, which keeps Kajola Bakery and a few others in business.
Taiwo Oke’s Journey and Legacy
Taiwo Oke himself was not initially involved in baking. He worked at Concord Newspaper until 2002, traveling frequently as part of the sales department. After his father’s death in 1990, his mother helped manage the bakery, with Taiwo assisting when possible. However, when Concord shut down, Taiwo fully committed to preserving the family business. Today, Kajola Bakery continues to produce traditional Agege Bread, maintaining the legacy his father established over seven decades ago.
The Future of Agege Bread
Taiwo Oke remains hopeful about the future. He welcomes his children to join the business if they wish, seeing it as a family heritage worth preserving. The bakery continues to use the best flours available, with Golden Penny Flour currently preferred for its quality.
Call for Government Support
One major hurdle for local bakeries is the cost of production, especially the prices of flour, sugar, and diesel for power. Taiwo Oke appeals to the government to intervene by reducing these costs, which could help sustain and revitalize the traditional baking business.
Conclusion
The story of Agege Bread is not just about bread; it is about legacy, resilience, and the preservation of a cultural staple. From Oseni Oke’s humble beginnings mixing dough by hand to Taiwo Oke’s ongoing efforts to keep the bakery alive amid modern challenges, Agege Bread remains a symbol of tradition and quality in Nigerian baking history.
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