Maurice can either draw from his extensive library of personally developed recipes, based on his 30 years of experience of running his own bakeries in the UK and the US, or can create bespoke formulations to suit local climates and ingredients. He can also troubleshoot for clients' own recipes to correct faults or add improvements.


"A bewildering array of excellent breads" - top chef, Simon Hopkinson, writing in the UK National "Independent" Newspaper.


"The World’s most fantastic doughnuts" - "The Times" article on Maurice’s doughnuts.