"Every recipe at Bread Ahead is developed by proportion; if you have any experience making sourdough its a similar idea. Instead of flour being 100%, every ingredient is a percentage of 100%, ensuring that large batches can be measured and mixed with ease."
"Matthew suggests, is carried over from the top-level restaurants he used to work at, straightforward recipes and a limited menu, making sure every bake is solid and repeatable instead of a gimmicky flash in the pan."
"Hot cross buns, along with minced pies, are the two seasonal bakes that are most popular, and for Bread Ahead, they mark the start of the baking year when they start to sell on Shrove Tuesday."
"Half of their daily sales were in selling their own invention, the creme brulee doughnut, so the team are clearly not afraid of a little bit of innovation."
Bread Ahead has been baking hot cross buns since its inception in 2013, becoming a staple at Borough Market. Founded by Matthew Jones, the bakery emphasizes straightforward recipes and a limited menu to ensure quality. The hot cross buns, along with minced pies, are seasonal highlights, available only during Lent. The bakery also offers baking courses and has expanded internationally, maintaining a focus on solid, repeatable bakes while embracing innovation with products like the creme brulee doughnut.
Read at London Unattached
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