Mastering bread and pastry at home, from sourdough to pizza, croissants to doughnuts.
Best known for Justin's world-famous doughnuts, the Bread Ahead Bakery in Borough Market is also home to their Bakery School, where thousands have learned to make sourdough, croissants, Swedish ryebread, pizza and much more besides. Now, using this book, you can too, from the comfort of your own home. Divided into sections including English, French, Italian, American, Eastern European and Nordic baking, there are also chapters on sourdough, gluten-free baking and flatbreads. Last but not least, there is of course a chapter on doughnuts - everything you need to know to make Justin's famed 'pillows of joy' - from the classic vanilla custard to salted honeycomb.

BAKING SCHOOL: The Bread Ahead Cookbook will show you how do all these things, and explain the fundamentals and science of baking simply and with a sense of fun.

 

Head Baker and Pastry Chef at St John for twelve years, Justin created the St John Bakery and restaurants' legendary sourdough bread and doughnuts, and has his own bakery, Bread Ahead, in Borough Market, Old Street, and Westfield Stratford. Justin Gellatly is the co-author, with Fergus Henderson, of Beyond Nose to Tail: A Kind of British Cooking.

Formerly a chef, Louise Gellatly now bakes and teaches at Borough Market's Bread Ahead Bakery and Baking School. With an incredible team of bakers (including Louise's husband, ex St John's Justin Gellatly), Bread Ahead make some of the capital's finest artisan breads and doughnuts.

Matt Jones has been at the forefront of the baking and food revolution in London for 25 years. He set up the extremely successful Flour Power City in 1999, and is the co-founder of Borough Market's Bread Ahead Bakery and Baking School. With an incredible team of bakers (including ex St John's Justin Gellatly), Bread Ahead make some of the capital's finest artisan breads and doughnuts.