Sweet and Savoury Recipes from Britain’s Best Baker

Bread, Cake, Doughnut, Pudding

THE PERFECT GUIDE FOR HOME BAKERS LOOKING TO EXPAND THEIR BAKING REPERTOIRE! 
 
'This book is as good for slavering over as it is to cook from' Nigella Lawson 
 
 Justin Gellatly is one of Britain's best bakers. Head Baker and Pastry Chef at St John for twelve years, and now at Bread Ahead Bakery in Borough Market, Justin is famous for his legendary sourdough bread and doughnuts. 
 
 In Bread, Cake, Doughnut, Pudding, Justin shows you how to make mouth-watering treats, including: 
 
- Classics like madeleines, croquembouche, sourdough starter and bread 
- Old favourites with a twist from banana sticky toffee pudding to salted caramel custard doughnuts and deep fried jam sandwiches 
- And finally his uniquely original recipes for fennel blossom ice cream and courgette and carrot garden cake 
 
With over 150 recipes covering bread, biscuits, buns and cakes, hot, warm and cold puddings, ice cream, those doughnuts, savoury baking and store cupboard essentials, this book is full of recipes you'll want to make again and again. 
 
 'I have always loved eating his bread and cakes, and his the doughnuts are the best in the world. Fabulous book' Angela Hartnett 
 
 'Having always hugely enjoyed eating the seemingly endless, singular delights of this talented and very good baker, it is a boon and a half to know at last how Justin makes these so very, very delicious things' Jeremy Lee

The King of Pudding . . . St John's secret weapon, Justin Gellatly, the man behind the bread, the wobbly custard tart and the legendary doughnut

One of the most innovative of our modern bakers

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

With Justin the force is strong and the crumb is good

I have always loved eating his bread and cakes, and his the doughnuts are the best in the world. Fabulous book

Having always hugely enjoyed eating the seemingly endless, singular delights of this talented and very good baker, it is a boon and a half to know at last how Justin makes these so very, very delicious things

Whether it's healthy granola clusters for breakfast, an afternoon slice of Earl Grey and honey loaf or a decadent dessert of sticky banana pudding, this is as good as no-nonsense baking books get

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.

Justin Gellatly is one of Britain's best bakers. Head Baker and Pastry Chef at St John for twelve years, Justin created the St John Bakery and restaurants' legendary sourdough bread and doughnuts. 
 
In Bread, Cake, Doughnut, Pudding, Justin shows you how to make mouth-watering treats ranging from the classics (madeleines, croquembouche, sourdough starter and bread), to classics with a twist (banana sticky toffee pudding, salted caramel custard doughnuts, blood orange possets, deep fried jam sandwiches) to the uniquely original (fennel blossom ice cream, crunch in the mouth, courgette and carrot garden cake). 
 
With over 150 recipes covering bread, biscuits, buns and cakes, hot, warm and cold puddings, ice cream, those doughnuts, savoury baking and store cupboard essentials, Bread, Cake, Doughnut, Pudding, is full of recipes you'll want to make again and again.

Justin Gellatly

Louise Gellatly

Matthew Jones

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

Nigella Lawson on Bread, Cake, Doughnut Pudding

Independent on Bread, Cake, Doughnut, Pudding

The Bread Ahead Cookbook

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 besides. Now, using this book, you can too, from the comfort of your own home. Divided into sections including English, French, Italian, American, Eastern European, Gaelic, Jewish and Nordic baking, there are also chapters on sourdough, gluten-free baking and flatbreads. Last but not least, there is of course a chapter on doughnuts - everything you need to know to make Justin's famed 'pillows of joy' - from the classic vanilla custard to salted honeycomb.

Justin Gellatly

Praise for Baking School

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

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

Books by Justin Gellatly

Follow penguin

Follow ladybird

Follow puffin

Sign up to the Penguin newsletter