Since appearing on The Great British Bake Off at just 18 in 2022, Maisam Algirgeet’s culinary career has gone from strength to strength. Now a Manchester local, her "no-stress" approach to baking has helped to build her a large community of social media admirers - most notably through her 70-million-view ciabatta video.
Her debut cookbook, La Maisam, is a celebration of heritage and home, blending her Libyan roots with approachable recipes. As the days lengthen and Easter approaches, we sat down with Maisam to talk about her journey from "brick-like" cinnamon rolls to Instagram sensation - and which of her signature bakes should be on your table this spring.
ALTRINCHAM TODAY: You moved to Manchester from a small mountain town in Libya at the age of nine. How has your Libyan heritage influenced the "cosy comfort" style of baking you’re known for today?
MAISAM ALGIRGEET: Moving countries at that age makes you very aware of what feels like home. For me, that was always the kitchen. I grew up watching my mum, grandmothers and aunts bake without measuring, feeding whoever walked through the door. Even though I’m known for breads and pastries, the feeling I’m chasing is rooted in that Libyan upbringing. Generosity, warmth and quiet hospitality. In Libya, food is never just food. It is how you care for people. That is why my recipes lean towards comforting, tear and share bakes meant to be placed in the centre of the table.
AT: Your book mentions that your first cinnamon rolls were "basically bricks". For people just starting their baking journey this spring, what is the most important piece of advice you can offer for overcoming those early "fails"?
MA: Just keep going! I am genuinely glad I did not stop at the brick stage. Baking is a skill and skill comes from repetition. We live in a world of instant results but dough teaches patience. If something does not work it is rarely talent. It is usually timing, temperature or technique and every fail teaches you something. The difference between someone who bakes and someone who says they cannot bake is usually just persistence. My confidence didn’t come from getting it right the first time; it came from trying again.
AT: You were the youngest contestant in your series of The Great British Bake Off. How did that experience change your perspective on baking being a "way to tell stories"?
MA: Being on The Great British Bake Off made me realise that people connect with the reason behind a bake just as much as the flavour. When I made something inspired by my family or my heritage, the response felt different. It was not only about how it looked or tasted but what it represented. That experience shaped how I write recipes now. In my cookbook, every bake carries context. Where it came from, who it reminds me of and why it matters.
AT: You have a viral ciabatta video with over 70 million views. Why do you think your "no-knead" and "emergency dough" methods resonate so deeply with people today?
MA: I think people are busy, not everyone has perfect proving conditions or hours to spare. My goal has always been to remove intimidation from bread making. If you can stir ingredients in a bowl and trust the process, you can bake bread. The emergency dough idea resonates because it meets people where they are. It is practical, forgiving and realistic. It proves that good bread does not need to feel complicated.
AT: Your signature Chocolate Chip Cookies have travelled with you to university, to work, and even on flights to Libya. What is it about this specific recipe that makes it such a universal crowd-pleaser?
MA: They are simple but done properly. Good butter, balanced salt and baked just enough to keep the centre soft. It is not about reinventing the cookie, it is about getting the fundamentals right. I have made this recipe for university friends and colleagues, and they have even travelled with me on two flights back home to Libya for family. They feel familiar and reliable, and I think that consistency is what makes them universal.
AT: Many of your recipes, like the Orange Blossom Lemon Posset, feature bright, floral notes. What are your favourite seasonal flavours to work with as the weather gets warmer?
MA: I naturally gravitate towards citrus, orange blossom and fresh berries. Floral notes feel hopeful after winter. Ingredients like rosewater and orange blossom connect me to home, but I use them gently so they complement rather than overpower. I like desserts that feel lighter in texture but still comforting at their core.
AT: Easter is often a time for sharing food with family. Which of your "tear-and-share" breads, like the Bulgarian Pogacha, would you recommend for an Easter Sunday gathering?
MA: Something like the Bulgarian Pogacha is perfect. It’s celebratory without being complicated, and there’s something special about pulling apart warm bread at the table. It naturally invites everyone in. Easter, like Ramadan or any family gathering, is about togetherness, and bread has a way of bringing people closer.
AT: How has life changed for you since Bake Off?
MA: Bake Off gave me confidence and a platform but more importantly it gave me clarity. It confirmed that baking was not just a hobby for me, it was the direction I wanted my life to take. Since then I have built a community around approachable baking and published my first cookbook. What has not changed is the heart of it. I am still happiest in my kitchen testing and refining recipes. The difference now is that I get to see those recipes recreated in homes far beyond my own, which is something I value deeply.
La Maisam: Simplifying Baking one recipe at a time by Maisam Algirgeet is published by Meze Publishing and is available in hardback now.
Four of Maisam's favourite recipes
1. Maisam’s Carrot Cake
Description: A lighter, airier version of the classic. It uses finely grated carrots and crushed walnuts and is topped with a smooth cream cheese frosting and crushed pistachios. This is described as a "go-to for spring bakes."
- Prep time: 20 minutes
- Bake time: 25–30 minutes
- Serves: 6–8
Ingredients:
- 3 medium eggs
- 120g soft light brown sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 40ml neutral oil (sunflower or vegetable)
- 120g self-raising flour
- ½ tsp baking powder
- 40g crushed walnuts
- 100g finely grated carrots
For the Cream Cheese Frosting:
- 150ml double cream
- 100g full-fat cream cheese
- 75g icing sugar
- 1 tsp vanilla extract
To Assemble:
- Crushed pistachios
Method:
- Prepare the Tin: Preheat the oven to 160°C fan and line a 7-inch round cake tin with baking paper.
- Make the Cake: Whisk the eggs, brown sugar, vanilla, and cinnamon with an electric hand whisk until pale and doubled in volume. With the mixer on low, slowly pour in the oil in a steady stream.
- Fold in Dry Ingredients: Sift in the flour and baking powder in two parts, folding gently. Toss the crushed walnuts with a teaspoon of flour (to prevent sinking), then fold them and the grated carrots into the batter.
- Bake: Pour the batter into the tin and bake for 25–30 minutes until a skewer comes out clean. Cool completely in the tin.
- Make the Frosting: Whisk the double cream, cream cheese, icing sugar, and vanilla together until thick and smooth.
- Assemble: Spread or pipe the frosting over the cooled cake and sprinkle with crushed pistachios.
2. Maisam’s Chocolate Chip Cookies
Description: This signature recipe creates a soft, chewy cookie that is a universal crowd-pleaser. These are the cookies Maisam has shared with friends at university and even packed for flights back to Libya.
- Prep time: 10 minutes (plus 15 minutes chilling)
- Bake time: 12–13 minutes
- Makes: 12 cookies
Ingredients:
- 150g unsalted butter, melted
- 175g soft light brown sugar
- 50g caster sugar
- 1 medium egg
- 1 tsp vanilla extract
- 225g plain flour
- 2 tbsp cornflour
- 2 tsp bicarbonate of soda
- 2 tsp salt
- 100g dark chocolate, chopped
Method:
- Prepare Wet Ingredients: Whisk the melted butter with both sugars until smooth, then mix in the egg and vanilla.
- Add Dry Ingredients: Whisk together the flour, cornflour, bicarbonate of soda, and salt. Gradually fold these into the wet ingredients, then stir through the chopped chocolate.
- Chill the Dough: Scoop into portions and freeze on a tray for 15 minutes to help them hold their shape.
- Bake: Preheat the oven to 160°C fan. Place chilled dough balls on a lined tray with plenty of space for spreading. Bake for 12–13 minutes until the edges are golden but the centres remain soft.
- Cool: Allow to cool on the tray for 5 minutes before moving to a wire rack.
3. Orange Brioche Buns with Orange Blossom Mascarpone Cream
Description: These buns use orange zest and blossom water to create a fresh, floral flavor profile. They are described as soft, fragrant, and ideal for a special spring breakfast or Easter morning.
- Prep time: 30 minutes (plus 2.5 hours proving)
- Bake time: 20–25 minutes
- Makes: 8 buns
Ingredients:
- Dough: 200ml lukewarm milk, 30g softened unsalted butter, 2 tbsp orange blossom water, zest of 1 orange, 15g caster sugar, 340g strong white bread flour, 5g salt, 7g instant yeast.
- Filling: 200ml double cream, 120g mascarpone cheese, 40g icing sugar, 2 tbsp orange blossom water, zest of 1 orange.
Method:
- Make the Dough: Mix the milk, butter, orange blossom water, zest, and sugar. Add the flour, salt, and yeast. Knead for 8–10 minutes until smooth and elastic.
- First Rise: Cover and let rise in a warm place for 1.5–2 hours.
- Shape: Divide into 8 pieces, roll into smooth balls, and place on a lined tray.
- Second Rise: Cover and let rise for 45–60 minutes. Brush with milk.
- Bake: Bake at 160°C fan for 20–25 minutes until golden brown. Cool completely.
- Fill: Whisk filling ingredients until thick. Slice the top off each bun (or cut a 'V' into the top) and pipe the filling into the base. Replace lids and dust with icing sugar.
4. Classic Apple Pie
Description: A year-round crowd-pleaser that offers ultimate comfort. It features a perfectly spiced apple filling, a buttery crust, and a beautiful golden lattice top.
- Prep time: 35 minutes
- Bake time: 35–40 minutes
- Serves: 8
Ingredients:
- Filling: 6 medium Granny Smith apples (peeled/cored/sliced), 125g soft light brown sugar, 2.5 tsp ground cinnamon, 1 tsp ground nutmeg, 3 tbsp cornflour, 4 tbsp cold water.
- Pastry: 375g plain flour, 100g caster sugar, 200g cold cubed butter, 75ml milk.
- Finish: Milk for brushing, demerara sugar for sprinkling.
Method:
- Make the Filling: Cook sliced apples with brown sugar, cinnamon, and nutmeg. Once bubbling, add cornflour dissolved in water to thicken. Chill the filling completely.
- Prepare the Pastry: Rub the butter into the flour and sugar until it looks like breadcrumbs. Add milk and bring the dough together.
- Roll: Split the dough in half and roll each between sheets of parchment until 3mm thick.
- Assemble: Line an 8-inch tin with one half of the pastry. Pour in the chilled filling.
- Lattice Top: Cut the remaining pastry into strips and create a lattice pattern over the pie.
- Bake: Brush with milk, sprinkle with demerara sugar, and bake at 160°C fan for 35–40 minutes.
