As a chef who was captivated by the craft of baking, author Michael James’s first aim is to inspire readers to make nourishing real bread at home and to give them the confidence to adapt it to suit their own tastes. And from there, it’s a whole new world: olive loaf; fruit sourdough; spelt and honey loaf; wholegrain rye and buttermilk loaf; sprouted buckwheat loaf.

As well, across 80-plus recipes, Michael shares the secrets of some of Tivoli Road’s best-loved creations. The treats that Melburnians cross town for: pork and fennel sausage rolls, doughnuts, palmiers, tarts, scones, galettes, exquisite canelés, salads and a remarkably memorable repertoire of sandwiches. It’s all rounded out with seasonal favourites, including hot cross buns and Christmas cake, plus inventive native Australian flavours such as redgum honey and wattle seed.

Readers will find bakers’ basics and the keys to a good larder, as well as a nod to Michael’s British heritage courtesy of traditional Cornish pasties, saffron buns and Eccles cakes. Along the way, Michael and Pippa introduce readers to the beloved growers and suppliers that they credit as being so important to creating beautiful baked goods. They explore the native ingredients that are becoming more accessible and widely used, as well as ways to incorporate them into modern baking.

With a fundamental belief that the food we eat shapes our interactions with the world and each other, Michael & Pippa hope that The Tivoli Road Baker will help readers create great food at home to share with the people they love.