Bread Ahead celebrates ten years

To mark our ten year journey we created a video to share our story with you. Thank you for the incredible years so far, here’s to the next ten.

Bread Ahead was founded in 2013.

Matthew started his working life as a chef. His first 15 years were spent working alongside some of the best chefs in the UK throughout the 90s. In 2000 he set up his first bakery business. Based in the renowned Borough Market, Bread Ahead has become a destination for Londoners and food fanatics across the globe.

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 further bakeries and schools in Pavilion Road, Chelsea, Wembley. The brand enjoyed a recent expansion into the Middle East opening it’s first international bakery and school in Jeddah, closely followed by a second location in Dubai.

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. 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. In 2021 Matthew’s second book was published; The Expert Home Baker.

Meet the team

Matthew jones - Bread Ahead

Matthew Jones


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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Manuel Monade - photo by Jess:

Manuel Monade

Bakery School Teacher

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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Catherine Sloman

Bakery School Teacher

Catherine is a cookery and bakery teacher, having trained at various cookery schools, including Leith’s Cookery School and the Cordon Bleu Cookery School.

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Weigela Wiegand

Bakery School Teacher

Originally hailing from South Africa, Weigela has several years of Hospitality experience under her belt. Including working in kitchens as a Chef, Pastry Chef and various Hotel Management roles as a part of her apprenticeship.

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Alessandro Frasca

Bakery School Teacher

Hailing from Italy, Alessandro has dedicated over 30 years to the culinary arts, beginning as a pastry chef in Milan. Seeking to expand his skills, he moved to London 20 years ago, where he worked in renowned bakeries, restaurants, and hotels, mastering bread making, cooking, and confectionery. Known for his self-motivation and passion for new challenges, he ultimately decided to become a teacher to share his extensive knowledge and experience.

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