Baking News

Interview with Hassan Thohir – “Tho Tho, The Crazy Baker”

1. What inspired you to pursue a career in baking, and how did your journey with sourdough begin?

I’ve always been fascinated by the transformation of simple ingredients into something so rich and alive. I started baking at home just for fun. But when I baked my first sourdough loaf — a wild experiment at the time — I fell in love with the process. The patience, the craft, the unpredictability — it completely hooked me.

2. Was there a specific bread or baking experience that made you realize your passion for becoming a baker?

Yes. I remember the first time I cut into a properly fermented sourdough loaf. The crust crackled, the crumb was open and moist, and that deep, tangy smell filled the kitchen. It was a moment that made me think, "This is what I want to do for the rest of my life."

3. How would you describe your baking style, and what influences shaped it over the years?

My style is a little wild — traditional techniques with a crazy twist. I honor old-world fermentation methods but I’m not afraid to bend the rules, mix flavors, and bring new ideas into the dough. I’m influenced by global bakers, street food, nature, even music!

4. What role does your Maldivian heritage play in your approach to baking, especially in creating sourdough or other baked goods?

It plays a huge role. Maldives has a strong connection to natural ingredients — coconut, local fruits, spices — and I try to bring that soul into my breads. Sometimes it’s subtle, like a hint of coconut water in the starter, 

5. Where do you find inspiration for creating unique bread recipes or pastries?

Everywhere — at the market, during my travels, even random dreams! A fruit stand overflowing with mangos could inspire a tropical sourdough. A conversation with a fisherman could lead to a bread featuring smoked salt. I keep my senses open.

6. What has been the most challenging moment in your baking career, and how did you overcome it?
Starting from scratch without a guide was tough. There were days my loaves collapsed, fermented too fast, or tasted wrong. But I learned that failure is part of baking. I just kept baking, adjusting, tasting, and studying — every failure made me better.

7. What do you think is the future of sourdough and artisanal baking in the Maldives?

It’s just getting started! People are craving real food again — food made with love, patience, and natural ingredients. I believe we’ll see more artisanal bakeries, home bakers, and even resorts highlighting local sourdough and pastries.

8. Are there any global baking trends or techniques you’re particularly excited about incorporating into your work?

Definitely! I'm fascinated by ancient grains like einkorn and spelt, and I’m exploring ways to incorporate them into our Maldivian bread culture. Also, long cold fermentation techniques — they bring out such amazing flavors.

9. If you could bake only one type of bread for the rest of your life, what would it be and why?

Sourdough. Without question. It’s alive, it's unpredictable, and every loaf is a conversation with nature.

10. What’s your favorite ingredient to work with in bread-making, and what’s a recipe that best highlights it?

I love working with coconut — it’s part of who we are as Maldivians. A coconut sourdough with hints of toasted coconut flakes and coconut water is one of my proudest recipes. It’s tropical, fresh, and feels like home.

11. What advice would you give to aspiring bakers in the Maldives who dream of mastering sourdough or opening their own bakery?

Be patient. Sourdough is like raising a wild animal — it takes time to understand it. Practice every day. Don't be afraid to fail. And most importantly, bake from your heart, not just from recipes.

12. What legacy do you hope to leave behind as one of the Maldives’ most famous bakers?

I hope people remember me not just for my breads, but for inspiring others to believe in the beauty of slow, real food. If I can light even one spark in another baker's heart, I’ll consider my work a success.