Food, for me, is always the first line of the story.
I’m Tomek Mossakowski, a professional baker and writer living in Amsterdam. This is Smaak, my newsletter. I make it my job to hop on my bike, put things in my mouth and tell you about them.
This is what I like: underdog eateries, hole in the wall restaurants, people who will cycle the extra kilometre for the better croissant, life-changing feta dips, the unassuming place around the corner instead of the one that’s chasing the likes, food that requires a stack of napkins, anyone who works in hospitality, staining T-shirts almost immediately, the occasional fancy pants meal, a cappuccino freddo, arguing about where’s best for ramen.
This is what I don’t like: weird hybrid pastries no one asked for.
And this what I love: connecting with people about food. Because I can talk about food until the cows come home. And go back out again.
Baking: I’ve been a professional baker for nearly a decade. I trained at some of London’s best bakeries, including The Dusty Knuckle and Brickhouse Bread. Before that, I was classically trained at Leiths School of Food and Wine.
Writing: I write fiction. My writing has won a London Writers Award and support from Arts Council England, and has been shortlisted for the Bridport Prize twice.
Instagram: @tomekmoss
TikTok: @tomekmoss
