I bake and cook because I love it. My elder sisters will both tell you I began cooking meals around 7 or 8 years old, which generally consisted of fish fingers, chips, and frozen peas. My fascination and journey into breadmaking began around then when I discovered the Kraft Pizza kits at the shopping store in Edmonton, Alberta, Canada – where I grew up.
I was probably 10 years old at this time, obsessed with pizza and making my own bases. This led me down the path of making my own bread and discovering the mystery and magic of water, yeast, and flour (and a bit of salt and sugar).
Scroll forward many years and having spent a few teenage years flipping burgers, I continued exploring cooking styles and different cuisines. When I moved away to university in Montreal, the food landscape really opened up a lot, but I was still struggling to make bread work for me. I knew very well how to make it, but the results were never quite right, though the pizzas were pretty good. I read every recipe book I could get my hands on and tried as many different methods of breadmaking, but I seemed stuck on something and couldn’t quite figure it out.
Scroll forward again, many more years this time, to the year 2000 when I moved to Pathhead, Midlothian in Scotland. One day not long after I arrived I made a really simple bread recipe that I am sure I have made probably hundreds of times previously, and for some reason, it really worked. I was so struck by this success that I tried it a few more times to make sure and it just worked, more or less, every time. And a couple of decades later I am now here, making plain loaves, focaccias, scones, croissants, pitta breads, pizzas, baguettes, bannock, sweet breads ……….. – every type of bread you can imagine.
On reflection, I think the success with bread had something to do with that moment of my life, reflecting where I had finally arrived. Bread is a reflection of life and is able to draw your energy and use that to create the texture and smell of fresh bread that entices everyone who catches a whiff. The recipe is very simple. It is an old recipe that every breadmaker has always used. It takes a bit of time and attention to bring everything together in the right order to get the alchemy working properly. Then you need to make sure you don’t accidentally kill your loaf (it happens!), and give it space to rise and be cooked. This is the experience that makes it all worthwhile.
I can introduce you to this process and help navigate some of the pitfalls and challenges of getting your loaf to the right place. My workshops will guide you through the beginnings, regardless of your experience, and you will find your own way to breathe life into the timeless tradition of bread making. Through a combination of demonstrations and hands-on work you will come away with some new techniques and energy for bread making.
Please do get in touch with me if you have any questions
Testimonials from previous workshop participants and/or eaters of Tom’s bread:
“I have never made bread before but Tom made me feel confident that I could do it.
It was really nice to share this experience with others who were also having their first taste of breadmaking, and amazing what stories it inspired in everyone to share around the table.”
“Tom’s handmade bread is seriously delicious.”
“Tom is a convivial and attentive host!”
“He has an array of bread recipes that have been cleverly honed over the years. Whether it be Foccacia, spelt loaves or bouncing crusty buns,
you ‘re in for a delightful baking experience.”
“Very yummy bread.”
“The tastiest Staff of Life!”
“Baking excellence!”
“Tom makes the most amazing bread. I’ve tasted an array of different types, plain white, wholemeal, spelt, seeded, focaccia, sourdough..all been delicious! Tom is a great teacher and passionate about everything he creates. I wouldn’t hesitate to sign up to one of his courses. It will definitely be fun and start you on your journey to how real bread should be and taste!”
“I’ve tasted a few varieties of Tom’s breads over the years. All delicious and very moreish! Can’t think of anyone better to learn from.”
“Tom makes truly delicious bread.”