Bread Ahead sees the baking expertise of Matthew Jones and Justin Gellatly (formerly Head Baker at St John Bakery) unite to bring quality baking to the masses.

Creating the best possible products from the best British ingredients is a concept close to their hearts, and Matthew and Justin have made it their mission to keep London stocked with fine British baking.

Bread Ahead’s bakery opened its doors in September 2013 supplying fresh produce daily to Borough Market customers and a range of local restaurants and delis.

The Bakery School opened in February 2014 and is designed to show the public just how easy baking good bread can be. We’re always coming up with new methods and perfecting old ones in the bakery, and we think that this is knowledge that should be shared and not kept secret.

 In essence, we love great bread and hope we can share this passion with you.

 

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Meet the team

Matthew Jones - Bread Ahead

Matthew Jones

Founder

Matthew Jones has two simple intentions: to bring delicious and nutritious breads to people who love good food, and to give people the skills to create bakery magic at home.

With his roots set firmly in the food and restaurant industry, Matthew is the man who brought Bread Ahead to Borough Market.

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Justin Gellatly

Justin Gellatly

Head Baker & Director

Justin is our indispensable Head Baker. After 13 years spent looking after all of the bread and pastry at the famous St John Restaurant, he is now in charge of developing new and exciting products for Bread Ahead (including all of the cheeky doughnut fillings we're mad about). Justin also has put pen to paper writing the amazing BREAD, CAKE, DOUGHNUT, PUDDING and is happily married to Mrs G.

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Manuel Monade - photo by Jess: jzwitt.smugmug.com/Wanderings

Manuel Monade

Bakery School Tutor

Born and raised in France, Manuel moved to London in the late ’80s and has spent the last three decades working for various restaurants and bakeries including St John and Flour Power City.

Before becoming a baker, Manuel loved experimenting with bread at home, so it’s a particular joy to share his knowledge with other home bakers who have the same fascination.

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Kevan Roberts

Bakery School Tutor

Yorkshire born, Master baker, Kevan Roberts has a wealth of baking experience and knowledge, spanning across 3 decades. During the early part of his baking journey he spent a year in France before going on to open Time Bakery and The Yorkshire School of Baking. He also spent some of his career working on new product development for the likes of Marks & Spencer's and Waitrose.
Kevan loves to inject a high element of passion and fun into his workshops, he will definitely share his enthusiasm and love for all things baked with you!

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Adriana Rabinovich

Adriana Rabinovich

Bakery School Tutor

Adriana trained at Leith’s School of Food and Wine, however it wasn’t until her daughter was diagnosed with Coeliac Disease that gluten free baking became one of her main focuses.
Since then, Adriana has been creating recipes for the foods and products people miss most when on a gluten free diet, and she loves surprising people with how great something gluten free can taste.

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Hilary Cacchio

Hilary Cacchio

Bakery School Tutor

Hilary is one of our sourdough experts at Bread Ahead. She attended culinary school in Edinburgh and at the Culinary Institute of America, and spent over 16 years as a private chef for clients in the UK, the USA, Spain, France and Italy. Hilary writes a column for True Loaf magazine as their Itinerant Baker & Chef.

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