From the go-to boutique bakery in Victoria, BC, this cookbook—with over 85 recipes—satisfies every sweet, savoury, 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 their 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.

Crust by Tom Moore with Rebecca Wellman is available at Amazon.com, Amazon.co.uk and Indigo.ca.   

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Pumpkin and Ginger Teacake with Bourbon Maple Glaze

Pumpkin isn’t a huge staple of autumn in Australia, but, as we all know, it is in North America. I wanted to create something for the bakery that included the traditional flavour of pumpkin, but also wanted to directly honour my newly laid roots in Canada—hence the maple glaze. This cake is the perfect accompaniment to warming by the fire, alone with a book or with friends and conversation, an excellent vanilla ice cream and a bit of extra maple syrup on the side. The scent of it baking will warm the house and your spirits in equal measure.

Pumpkin Seed Praline

¼ cup (35 g) unsalted raw pumpkin seeds

¼ cup (35 g) chopped raw walnuts

2 tsp light brown sugar, lightly packed

1 tsp light corn syrup

½ tsp maple syrup

¼ tsp kosher salt

1/8 tsp cayenne pepper

2 Tbsp (25 g) finely chopped candied ginger

Teacake

2 eggs

⅓ cup (75 ml) vegetable oil

1 cup (250 ml) pure pumpkin purée (see note)

1⅓ cups (200 g) all-purpose flour

1 cup (200 g) granulated sugar

1 tsp baking soda

1 tsp baking powder

1 tsp ground allspice

1 tsp ground cinnamon

1 tsp ground ginger

½ tsp ground cloves

¼ tsp kosher salt

⅓ cup (50 g) roughly chopped candied ginger, roughly chopped

Bourbon Maple Glaze

¼ cup (60 ml) maple syrup

2 Tbsp (30 ml) water

1 Tbsp good-quality dark bourbon (optional, see note)

To Assemble

1 Tbsp clear corn syrup

1 Tbsp icing sugar

1. MAKE THE PRALINE: Preheat the oven to 350°F (180°C).Line a large rimmed sheet pan with parchment paper.
2. Directly on the sheet pan, combine the pumpkin seeds, walnuts, brown sugar, corn syrup, maple syrup, salt, and cayenne. Mix thoroughly.
3. Bake for 7 minutes, then give everything a stir. Bake for another 5–10 minutes or until the sugar melts and begins to get sticky and the nuts are a little browned.
4. Give the mixture another stir and spread it out evenly. Let cool completely, then add the ginger, stirring well to incorporate all the pieces. (If making ahead, the praline can be stored in an airtight plastic bag at room temperature for up to 2 weeks.)
5. MAKE THE TEACAKE: Spray an 8½ × 4½-inch (22 × 11 cm) loaf pan with a neutral oil and carefully line it with parchment paper, cutting pieces to fit so they tuck nicely into the corners.
6. In a medium bowl, whisk together the eggs and oil. Add the pumpkin purée and stir well.
7. In another medium bowl, whisk together the flour, granulated sugar, baking soda, baking powder, allspice, cinnamon, ground ginger, cloves, and salt.
8. Using a large spatula, fold the flour mixture into the pumpkin mixture until just combined. Gently fold in the candied ginger.
9. Pour the batter into the prepared pan and gently smooth the top with a small spatula.
10. Bake for 40–50 minutes or until the loaf has risen and is golden brown on top, and a skewer inserted in the center comes out clean.
11. MAKE THE GLAZE: Meanwhile, stir together the maple syrup, water, and bourbon (if using) in a small measuring jug.
12. ASSEMBLE THE CAKE: As soon as the cake comes out of the oven, carefully pour the syrup over the loaf and let it absorb. Let cool completely in the pan on a wire rack, then carefully remove the cake from the pan and place it on a serving platter.
13. Brush the top of the loaf with corn syrup. Sprinkle the praline on top, patting it down gently to ensure it sticks. Dust with icing sugar, then slice to serve.
14. This cake will keep in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.

Excerpted from Crust by Tom Moore with Rebecca Wellman. Copyright © 2024 Tom Moore and Rebecca Wellman. Photographs by Peter Bagi and Rebecca Wellman. Photo on page xiii by Dominic Hall. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.