Two of the world’s best bakers come to Melbourne

Photo: Justin Gellatly, Bread Ahead, London, UK (credit: My Gentle Author)

We’re excited to be bringing the absolute upper crust of the baking world to Melbourne as two international guest bakers headline our 2015 hub the Festival Artisan Bakery & Bar.

Our working bakery, workshop space, coffee and wine bar will play home to British baker Justin Gellatly (UK) and fourth generation Parisian baker Éric Kayser alongside a rotating menu of top-notch bakers from across Australia over 17 days.

Read on to hear a little more about these two baking heavy weights.

Justin Gellatly (Bread Ahead, London)

Justin earned his name as Head Baker and Pastry Chef at Fergus Henderson’s much celebrated St John restaurant. In 2013, Justin decided to open his own cutting-edge bakery and culinary school at Borough market, Bread Ahead, where he is renowned for his artisan bread and legendary doughnuts (he fills these with a combination of crème patisserie and Chantilly cream to make them that little bit lighter).

Justin’s quintessentially British baking style was recognised by royalty when he was invited to bake the breakfast rolls for Kate and Wills’ royal wedding in 2011.

While he’s in town Justin will be sharing his recipe for his 'royal bun' at a 2.5 hour workshop and over the counter you can expect to sample his world famous doughnuts, or perhaps a slice of Bread Ahead’s famous 7kg Cathedral Loaf, amongst other tasty treats.

In residence: 27 February – 1 March

We love this video of Justin getting his doughnut on!

 

Éric Kayser, Maison Kayser, Paris and 80+ locations worldwide

Éric Kayser comes from a long line of bakers. His great-grandfather, grandfather and father were all traditional bakers in the region of Lorraine in France, yet he hasn’t let tradition hold him back. Eric has earned his reputation as one of France’s best bakers by being an inventor. In 1994, together with fellow companion Patrick Castagna, he invented the Fermento Levain. This piece of equipment allows for the continuous use of liquid levain - a breakthrough in the field and the key to his famous sourdough breads which rely entirely on a liquid natural starter without commercial yeast.

In 1996, Kayser opened his first boulangerie in Paris. It was an instant success. Today, there are over 80 Maison Kayser locations worldwide.

In residence: 10 - 11 March, including workshop and book signing for his new book The Larousse Book of Bread: Recipes to Make at Home

Open night and day for 17 days, make sure you drop by.

Festival Artisan Bakery & Bar
Eat in and take away
Free entry
7:30am – late
27 February – 15 March 2015
Queensbridge Square

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