Sam Abela

Q: Tell us about your educational background and your work experience to date.

Straight after finishing my O Levels I started working as a Commi Chef with my older brother Keith. Every morning I was in charge of preparing fresh bread for the restaurant and that’s where I fell in love with baking. I started my sourdough journey 5 years ago after receiving the book Tartine as a present. I’m self taught when it comes to sourdough bread and viennoiseries.

Q: What drives your passion for baking?

Always thinking outside the box. Taking ideas from different bakeries around the world and mixing them up to create something totally different. Always using the highest quality ingredients and when possible using local produce.

Q: Mention five words to describe yourself and your work ethic.

Perfectionist | Determined | Clean | Polite | Friendly

Q: Where do you see yourself in the next five years?

If I have to be honest. 5 years ago I started all of this from home so, I’m super proud of myself to have already achieved all this, but in the next 5 years I’d like to open a few more outlets here in Malta and eventually open a few abroad.

Q: Who are some chefs who inspire you and what do you admire about them?

There are so many Chefs I could mention. From local Chefs like my brother Keith, Chef Jonathan Brincat, Noni, Massimo Bottura, Osteria Francescana. I’m inspired by Chefs who are always thinking outside the box whilst always using local produce and making things from scratch without any waste.

Q: What is your favourite item available at Loaf right now?

We have specials that change monthly but if I had to pick one item that is always available–it has to be the pain suisse as it’s something different that I have never seen before on the island.