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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Aidan Chapman

Aidan Chapman

Bakery School Tutor

Master Baker Aidan Chapman has been baking for 29 years and his knowledge, skill and passion are forever being shared with students in the Bakery School. He is an ambassador for the real bread campaign and wholeheartedly believes in making bread the way it should be with flour, water, salt and yeast. He also believes in making the classroom a fun and relaxed environment to pass on his expertise.

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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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Emmanuel

Emmanuel Hadjiandreou

Bakery School Tutor

Emmanuel has been baking for over 28 years and was one of the first bakers at Matthew’s Flour Power City Bakery. He takes enormous pleasure in introducing people to the world of bread and loves to show his students just how rewarding and easy it is to make.
Emmanuel is the author of two books: Making Bread Together and How to Make Bread (winner of the Jeremy Round Award for Best First Book from Guild of Food Writers). He lives in Hastings with his wife Lisa and son Noah.