“I bake bread.
But not the way the industry taught me”
Tommy Lee is the founder of Tommy Le Baker, based in Kuala Lumpur. Trained in French boulangerie, he spent years working in the baking industry, supplying ingredients and improvers to commercial bakeries. Today his practice has taken a different direction: he bakes without additives, relying instead on time, variation and restraint.
“I don’t try to control the dough.
Most of the problems in baking come from what we did earlier.
Too much mixing.
Too much force.
I try to do less.
It’s not perfect.
But it’s more honest.”