What Bread Ahead is known for
Matthew Jones, a chef since age 15 who trained under Simon Hopkinson and Phil Howard, opened Bread Ahead at Borough Market in September 2013, having run the wholesale Flour Power City Bakery since 1999. Its Bakery School followed in February 2014, since expanded to Chelsea and Soho.
Matthew Jones became a chef at 15, apprenticing at Thackeray's House before spending a decade in London kitchens under chefs including Simon Hopkinson, Phil Howard, and John Torode, working restaurants like Bibendum, Pont de la Tour, and Quaglino's, and eventually running pastry and bakery at Mezzo.
In 1999 he opened Flour Power City Bakery in Hoxton, a wholesale operation serving over 100 customers a day across London plus a second shop in Kent. Wanting to add retail and teaching to the business, he opened Bread Ahead at Borough Market in September 2013, followed by the Bakery School in February 2014.
The business has since expanded to a second bakery and school on Pavilion Road in Chelsea and a bakery-café on Beak Street in Soho, alongside the Future Bakers Project, which aims to teach a million young people to bake.
How ORBIS reads this city
Best for — Borough Market doughnuts, sourdough, and hands-on baking classes.
Baked fresh in Borough Market.
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Hand-curated for ORBIS · no paid placement