Justin Gellatly

Baking School
  • Baking School

  • Master bread and pastry at home ­- from sourdough to pizza, croissants to doughnuts. Or the perfect gift for the baker in your life!

    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.

    Now, using this book, you can too, from the comfort of your own home.

    Divided by country, including English, French, Italian and Nordic, there are chapters on sourdough, gluten-free baking, flatbreads and - of course - doughnuts. Learn everything you need to know to make Justin's famed 'pillows of joy', from the classic vanilla custard to salted honeycomb.

    Fun, practical and designed to take you from beginner to artisan, Baking School will fill your heart and home with the glorious smell of homemade bread.
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    PRAISE FOR BREAD, CAKE, DOUGHNUT, PUDDING:

    'When you need a wise, witty presence when your loaf has gone over to the Dark Side, Gellatly is your Yoda' Guardian

    'This book is as good for slavering over as it is to cook from' Nigella Lawson

    'Best of the batch . . . Gellatly's sourdough is without peer in London' Independent

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 just opened a new bakery, Bread Ahead, in Borough Market. Justin Gellatly is the co-author, with Fergus Henderson, of Beyond Nose to Tail: A Kind of British Cooking.

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