A London bakery and baking school, baking by hand every day in Jeddah and Riyadh.
Matthew began his working life as a chef, fortunate to have worked with some of the UK’s finest culinary talents. It wasn’t long before he became increasingly drawn to patisserie and bread making, which has shaped the past 25 years of his career as a baker.
In 2013 Matthew opened the bakery at Borough Market. He began producing breads seven days a week, supplying the market stall and a number of local restaurants. From that day on, Bread Ahead has gone from strength to strength. Inspired by travels, childhood favourites and, of course, by customers, the team continues to innovate, experiment and produce outstanding bakes every day.
Everything at Bread Ahead is developed with the same artisanal approach. An essential part of producing excellent quality is refining recipes so that every ingredient is considered. You won’t find anything artificial in the bakes — when you put the ingredients front and centre, the result always tastes fantastic.
The first school opened in 2014. What started with just one table in the Borough bakery has grown to six classrooms in three locations across London, Jeddah and Riyadh.
The principle remains the same: teaching bakers of all levels the art of creating the best quality bakes at home. Today the school offers over 30 different workshops, from half‑day croissant classes to the most extensive three‑day complete sourdough baking course.
No matter the topic or the length of the class, the team shares the knowledge and tips of seasoned bakers — the kind that serve students well when they return to their own kitchens.
