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From the field: Getting the crust from the bread

Kavwaka Shebulike Cadet (right) prepares flour with his staff and trainees at his restaurant in Nyakanda refugee camp.
© UNHCR/Samuel Otieno | Kavwaka Shebulike Cadet (right) prepares flour with his staff and trainees at his restaurant in Nyakanda refugee camp.

Kabuwaka Shebulike Cadet, he and his wife and seven children fled to the refugee camp of Nyakanda, in the east of Burundi, where he established a bakery that provides what he calls enough bread better “by a mile around.”

Some 12,000 Congolese refugees live in the camp fleeing an unsafe and uncertain life in eastern DR Congo.

Read more here about how his shark business – which started with $ 60 in hand – while he made a few loaves of bread, but he fed large numbers of hungry and satisfied customers.

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