Crust - by Tom Moore (Hardcover)

About the Book

"From the go-to boutique bakery in Victoria, BC, this cookbook--with over 85 recipes--satisfies every sweet, savory, and in-between craving you might have, all while making you a better baker. Every morning, for over a decade, locals and visitors alike have lined up outside Crust Bakery, eager to taste its delicious, rustic baking. It's the kind of baking you dream of lling your home with. And now, you can! Within the pages of this debut cookbook, Crust founding chef Tom Moore shares recipes for the bakery's most popular menu items, breaking them down into manageable steps and peppering in hints and tips to help you achieve success at home."--Publisher provided description.

Book Synopsis

A GLOBE & MAIL BESTSELLER.

From the go-to boutique bakery in Victoria, BC, this cookbook--with over 85 recipes--satisfies every sweet, savory, and in-between craving you might have, all while making you a better baker.

Every morning, for over a decade, locals and visitors alike have lined up outside Crust Bakery, eager to taste its delicious, rustic baking. It's the kind of baking you dream of filling your home with. And now, you can! Within the pages of this debut cookbook, Crust founding chef Tom Moore shares recipes for the bakery's most popular menu items, breaking them down into manageable steps and peppering in hints and tips to help you achieve success at home. You'll have no trouble making the perfect baked good, whether you're craving:

• Pies and Tarts: Impress with Crust's famous Lemon Passion Fruit Slice, the genius Vanilla Crème Brûlée Tarts to go, or the breakfast/lunch barrier-breaking Bacon, Tomato, and Smoked Cheddar Quiche.
• Muffins, Scones, and Squares: Explore Tom's Australian-inspired Banana and Macadamia Muffins, or the simple yet scrumptious treat from his daughter: Abby's Favorite Chocolate Rice Krispie Squares.
• Cakes: Indulge in the multi-season celebration of Zucchini Marmalade Cake or the multi-tiered decadence of Mr. Rich Birthday Cake.
• Cookies: Share Tom's cheeky take on a Down Under favorite with Tom Tams or the "little black dress of cookies," the Pecan and Dark Chocolate Chunk Cookies.
• Breads: Nurture a surefire Sourdough Starter day by day (to use for a number of recipes) or enjoy Cinnamon Brioche Scrolls and Aussie Crunch Rolls.

After years teaching at his own culinary school, Tom has anticipated every baker's question (and woe) with a helpful troubleshooting section. Because sometimes your dough just won't rise--and Crust will tell you why! These are bakery-quality recipes that every home baker can make with confidence.

Review Quotes

"Just as the aroma of freshly baked bread draws you into the door of a bakery, this cookbook invites you to marvel at the impressive yet approachable array of recipes that will have you pulling out your mixing bowls and preheating your oven in excitement to bake."
--ANNA OLSON

"Every neighborhood needs a Crust Bakery, but if you're not lucky enough to have one, now you've got the next best thing--Chef Tom Moore's beautiful book!"
--ROSIE DAYKIN, author of Butter Baked Goods and The Side Gardener

"Baking books can feel intimidating by how unattainable the final product seems, but the rustic realism within Crust gives the confidence to reproduce countless irresistible recipes. Lemon Curd Poppy Seed Syrup Cakes, here I come."
--LISA AHIER, author of The SoBo Cookbook and Together at SoBo

"Tom really has done it all--from running his own farm-to-table restaurant to establishing Crust Bakery, famed for its beautiful pastries and tarts, fruity pies, and sourdough breads. This artful cookbook imparts his stories, wisdom, and the kind of homey recipes that will send you straight to the kitchen to bake. You won't be able to resist making those crème brûlée tarts!"
--CINDA CHAVICH, cookbook author, food journalist, and creator of TasteReport.com

"Tom has gifted us with beautiful recipes for Crust's renowned treats. An instant classic, Crust will not only warm your heart, but will also have you reaching for your apron over and over again."
--GISELLE COURTEAU, author of Duchess Bake Shop and Duchess at Home

"From Crust Bakery in Victoria, where I just ate the most divine cheese and provolone roll this morning, comes Crust, a gem from Tom Moore, bakery owner and culinary instructor who knows how to break down a recipe into manageable steps."
--Vita Magazine

About the Author

TOM MOORE is an award-winning chef, baker, restaurateur, and culinary teacher from Tamworth, Australia. As well as cooking in a multitude of restaurants and teaching cookery in his own private school, Tom was the owner and chef of the restaurant Grazing and his first bakery, Knead, where he was awarded the title of Australian Young Restaurateur of the year. Tom opened Crust Bakery in Victoria in 2013 and continues to enjoy Vancouver Island's fresh offerings, both at work and at home, where some of his favorite days are spent in the kitchen with his kids, his wife Pennye, and her two teenagers. His most recent culinary adventure has been opening the aptly named Victoria eatery, Tombo Eats.
REBECCA WELLMAN is a food stylist and photographer, recipe developer, and writer, specializing in food and culinary lifestyle. She was a longtime contributor to Victoria's EAT Magazine until its closure in early 2024. Rebecca has cooked for and photographed several cookbooks, including the Outlander Kitchen series, based on the bestselling novels by Diana Gabaldon. She is the author and photographer of First, We Brunch, a cookbook with photos and stories from Victoria's best-loved breakfast joints, and the co-author and photographer of Bisous and Brioche.