Matthew Jones founded bread ahead in 2013, but his work in the baking industry stretches back much farther. Beginning in 1986, Matthew’s distinguished career includes exclusive London restaurants such as Bibendum, Pont De La Tour and Quaglino’s.
After spending several years as Mezzo’s head pastry and bakery chef, in 1998 Matthew left the company to open his own bakery. The following year, Flour Power City first opened its doors in Hoxton. The bakery quickly developed a reputation for its high-quality, organic, daily bread, cakes and savouries.
Under Matthew’s leadership, the bakery grew steadily for 12 years, opening a second shop in Kent, featuring in major newspapers and even appearing on national television.
In 2013, Matthew teamed up with St. John Bakery’s Justin Gellatly to start Bread Ahead in London’s bustling Borough Market. Again, the venture quickly developed a reputation for quality among the area’s discerning customers, and soon began opening shops all over London.
Just 5 years later, Bread Ahead has three additional permanent shops and a stall at Kings Cross Real Food Market, the most recent of which – their Beak Street, Soho, shop – opened in January 2018. In that time, Matthew and Bread Ahead have again featured in the likes of the BBC Good Food guide, The Financial Times and The London Evening Standard; with customers and food critics alike falling in love with the bakery’s artisan sourdoughs, traditional Italian breads and delicious doughnuts.
Bread Ahead also runs a bakery school in Chelsea, running everything from lectures and 2-hour classes – covering a broad range including croissant making, gluten-free baking, and even Eastern European and Nordic baking – up to full day courses and even a 3-day sourdough masterclass!
At this year’s BSB Spring Conference, Matt Jones will relive the incredible success story of Bread Ahead Bakery and School, showcasing his vision, passion and commitment to the craft.
Not booked your place at the 2018 BSB Spring Conference yet? Book online today!