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Tommy Le Baker

Specializes in pre-ferments and long fermentation process to nurture the taste and to achieve the full nutritional potential of bread using what the nature has provided to his baker.

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July 22, 2011

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Oven steam gives the boost to crusty breads

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August 24, 2014

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Tommy Le Baker: My love affair with bread and pastries began when I headed off to France to study Linguistics and translation. When I eventually graduted in 1999, the asian economic crisis had hit and job opportunities were scarce. It was around this time that I discovered my passion for baking, so I went back to France and took up a pastry chef course in Gregoire Ferrandi, (which is part of L'Ecole Superieure de Cuisine Francaise in Paris) and later became a certified pastry chef. After, I also studied to become a certified boulanger (baker). I've travelled all over rural areas in France, discovering how breads are made across the country. After I came back to Malaysia, I became involved in the food industry in a sales capacity. After meeting so many industrial customers and seeing how they made bread, I started longing for the breads I used to have in France. I opened my bakery, Tommy Le Baker in November 2010.

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Oven steam gives the boost to crusty breads

Sharing one of my messages I replied... ...