Bread Ahead was founded by Matthew Jones in 2013, who has been in the business and making bread for over 25 years. His mission is to bring quality baking to the masses.

Bread Ahead 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.

Since then, Bread Ahead has grown – the school at Borough has expanded and Matthew has since opened a second bakery and school in Pavilion Road, Chelsea and a brand new bakery and café in Beak Street, Soho.

The Bread Ahead Baking School is home to ever popular baking workshops including Doughnuts, Great British Baking, Nordic and Gluten-free to name a few. Led by Bread Ahead’s masterful bakery school tutors, they offer an insight into proper artisan baking, and gift vouchers are available to buy for the half and full day workshops all year round.

In August 2017, Bread Ahead published its first ever cookbook, Baking School: The Bread Ahead Cookbook.

 

Click here to read about Bread Ahead in the news

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.

More info
Justin Gellatly

Justin Gellatly

Bakery School Tutor

After 13 years spent looking after all of the bread and pastry at the famous St John Restaurant, he is now teaches in the Bread Ahead Bakery School. Justin also has put pen to paper co-authoring the Bread Ahead recipe book BAKERY SCHOOL with Bread Ahead owner Matthew Jones and his wife Mrs G.

More info
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.

More info

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!

More info
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.

More info
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.

More info