Matt Adlard on the science of baking and having a Michelin starred Dad
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Show Notes
Baker and patisserie expert Matt Adlard joins The Good Food Podcast to talk about his new book, The Science of Baking, and what really goes on behind those picture-perfect desserts.
Matt shares how a DM from his editor led to writing a book that demystifies the "why" behind baking — from why you use a bain-marie for cheesecake to why your soufflé needs to be served immediately. He opens up about being entirely self-taught, learning from scientific journals and fellow bakers on social media, and building a "recipe locker" of perfected fundamentals he mixes and matches to create new desserts.
In this episode, you'll hear about:
- How Matt went from studying international business to becoming one of the most-followed bakers online
- Growing up with a Michelin-star chef father — and why he still didn't learn to bake at home
- The toast test for finding hotspots in your oven
- Why ingredient substitutions (yes, even swapping cream cheese brands) can ruin your bake
- Pro tips for the perfect lemon tart, including his dad's original recipe
- The croissant disaster during a 30°C photo shoot
- His most memorable baking fails — including a three-tier birthday cake that collapsed at his mum's 60th
- Why "chasing perfection" is his philosophy, and why he wants you to see the mess behind the magic
Plus: quickfire questions, a guilty pleasure involving squirty cream, and what good food really means to Matt.
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