‘I wanted Hobz to show people the realness of a bakery setting by making everything on site. Everything is done in plain view of our customers,’ ‘A ‘ Matthew has loved baking since he was a child and has fond memories of being in the kitchen with his mum. Baking took a back seat during Matthew’s teenage years when he thought he wanted to be an academic.
But he was drawn back to it in 2020 when he began to fall out of love with academia. He taught himself how to bake bread and decided to embark on a 12 week diploma in patisserie at the now defunct Edinburgh School of Food and Wine. ‘ And does he take inspiration from his homeland of Malta in his bread making? ‘Sesame is big in Maltese baking, and we use it often.
We’ve made cannoli, which though not strictly speaking Maltese are still quite common and are something I grew up eating,’ he says. ‘While small batch artisan baking has had a resurgence in the UK, it’s almost impossible to make a living from real bread making in Malta. ‘As far as I know no sustainable producer of completely naturally leavened Maltese bread exists.
‘Regardless, we do draw a lot of inspiration from Malta in our baking.’ Author Posts navigation To request a media pack contact [email protected].
uk We at Scottish Field endeavour to ensure that all our reports are fair and accurate and comply with the Editors’ Code of Practice set by the Independent Press Standards Organisation (IPSO). We realise, however, that mistakes.
