It’s all about bread for owner Matt Jones and head baker Justin Gellatly at Bread Ahead; even when they’re not working they are ‘still thinking about bread.’ At their bakery and stall in Borough Market, they are surrounded by an array of mouthwatering British produce, much of which just begs to be eaten with perfect bread.
Matt and Justin threw open the doors of their Bakery School in 2014, seeking to return to their students traditional bread making skills lost over the last hundred years with Basic Bread Making courses. Less basic but equally enticing are The Gluten Free Workshop and The Guide to Nordic Baking. ‘Our courses are designed to show the public just how easy baking good bread can be,’ says Bakery School manager, Julia McDonald.
Bread Ahead believes in creating the best baked products possible from British ingredients, and the importance of ‘real bread’ is paramount to their venture. A popular product is their sourdough, which comes in white, wholemeal or rye. Each batch takes three days to cultivate.
‘My absolute favourite meal is a cheese toastie made with our sourdough, and crumbly Caerphilly from the cheese stall next to us at the market,’ says Julia.
‘Farmdrop brings amazing food to loads of people who might not otherwise get to taste it.’ - Julia McDonald, Bread Ahead
Matt was previously founder of Organic Bakery Flour Power, while Justin was head baker at St John Bakery
Bread Ahead employs a friendly team of forty staff: at the bakery, on the stall and in the office
Best Baker Award at the Slow Food London Awards 2014