My baker’s dozen: Matt Townley

Who are you?

I’m the co-owner and baker at MOST Bakery in Altrincham, Greater Manchester. I spend my day juggling running the business with getting my hands in dough and keeping our ovens (and customers!) fired up.

What’s your relationship with the rise of Real Bread? 

Real Bread is at the heart of what I do every day. Our bakery is built on the principle of making bread honestly - with simple ingredients, long fermentation and proper craft.

What does Real Bread mean to you?

Real Bread is about integrity. It’s made without additives or shortcuts, just flour, water, starter or baker’s yeast, salt and time. It’s food you can trust; you can take pride in it when you make it and when you buy it. For me, it also represents community: bread brings people together and connects us to traditions that go back centuries.

Where, when and how did your love of Real Bread begin?

Things really took off when I started experimenting with sourdough at home when I was a primary school teacher. I became fascinated with the process, the science and the creativity of it - it was addictive! That passion turned into a profession when I became a baker full time, running my One Mile Bakery microbakery franchise at home pre-lockdown.

What do you do?

Along with my wife Suze, I oversee the day-to-day running of the bakery; everything from ordering stock and renewing insurance, to making local deliveries and fixing a snapped blade on the slicer. No two days are the same! I also get my apron on and make sourdough loaves and bagels, which is my favourite part of the job. I’m responsible for overseeing production and making sure our bread meets the standards our customers deserve.

What’s your aim, mission, ethos or motivation for doing what you do?

Community and family are a huge motivator. We’ve built a bakery and café that’s as much about people as it is about bread and bakes. This truly is a family business, right down to the name: MOST stands for Matt, Olivia (our daughter) and Suze Townley. We set out to make bread that people look forward to eating, which feels nourishing, satisfying and special. The unexpected bonus has been that we’ve also built a really special community. It’s also amazing to show that small, independent bakeries can thrive by keeping things real and genuinely local.

How did things develop?

We took the leap from home-based microbakery to a full bricks-and-mortar operation when a chance opportunity arose to take over a bakery lease in 2022. It was a risk but Suze and I knew it was the right step. Within six months of MOST opening, she’d also left her previous career (as a senior solicitor) to run the bakery full time!

Did you have a ‘screw it, let’s do it’ moment or other epiphany?

Yes, twice! First was my decision to leave behind teaching and go all-in on microbaking; the second was when we signed the lease on the bakery. Decisions like these are often scary, but a friend told us all businesses are a leap of faith and we rolled with that. We love a challenge, and this has been such an enjoyable one; we haven’t looked back! 

What and who has helped and inspired you along the way?

Other bakers who’ve shared knowledge and passion, especially through the Real Bread community. Books by Emmanuel Hadjiandreou and like Chad Robertson’s Tartine were huge inspirations. Our customers play a big part too. They recognise the need for a local bakery and let us know what they’d like. Who doesn’t love being the inspiration behind a new bake, or having their order remembered each time without being asked?

What have been your biggest challenges so far and how you have tackled them?

We have some crazy stories: a drunk driver crashing into the bakery, a flood, a large chain bakery (which shall not be named) opening up six months after us, just a stone’s throw away. We’ve learned to overcome! There’s also been the satisfaction of getting consistency right in sourdough production - it’s a living process, so it’s always teaching us. The long hours and physical demands of baking are tough, too, but are tackled with persistence, learning and a genuine love and passion for what we do. 

What have been your highlights so far?

Opening our doors and seeing people come back for our bread week after week. Teaching people about what makes Real Bread special, not only in the products themselves but also through sourdough bread classes (for all skills levels) that I teach in the bakery. Not forgetting the buzz of seeing our loaves being carried home, especially on special occasions: we love thinking of all the families enjoying our melted cheese wreathes on Christmas Eve. 

Do you have any top tips?

Don’t rush the process - bread rewards patience. Invest time and energy into looking after your starter and treat it like it’s alive - because it is. In time you will be able to read it and almost work together without overthinking. If you’re building a team, recruit wisely. Suze’s mantra is to recruit kind people with a bit of spark! From a personal perspective: look after your body, because the work is physical!

What’s next?

We’re continuing to grow MOST. By the time people read this our new café, at the revamped Move Altrincham leisure centre, should be open. I’d like to keep refining my skills, experimenting with new grains and methods. I also want to carry on sharing Real Bread with as many people as possible, because it is a joy! I’m very honoured to have been shortlisted for Baker of the Year by the Baking Industry Awards 2025; at the time of writing we’re really looking forward to attending the awards in October.

@mostbakeryalty

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Originally published in True Loaf magazine issue 65, January 2026.

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