Our Suppliers| Hobbs House Bakery

Hi and welcome to our local artisan and gifts range. In this regular newsletter series we take a closer look at our local artisan producers who reflect all that is special and unique to our region. Today we are delighted to highlight Hobbs House Bakery and introduce Henry Herbert.

“ We are advocates for the nutritional benefits of bread. When our quality ingredients are baked with time and passion, bread can be wholesome and natural. We first started our organic journey 45 years ago and today many of our loaves are organic. We work alongside the Soil Association to ensure we meet their high standards. “

“ Many of our loaves have our heritage baked in when they use our 64 year old sourdough starter, this gives our bread a difference you can taste. As well as maintaining our history, we continue to be at the forefront of cutting edge product innovation and ensure that there is a solid future for real bread made by real bakers. “

“ 2020 marks our 100th year of baking. Although a lot has changed over the last 100 years, our commitment to being the very best for our people, communities and the environment has not. 10 decades later and we are still a family business with five generations of baking experience, handmaking exceptional bread, cakes and pastries everyday using our classic recipes. “

“ Working with a great bunch of people is my favourite part of the job; that and getting overly excited about a new project. We like working with WestCountry for selling our bread to all the lovely businesses in the southwest and reaching the places that we could only dream of. ”

We hope you have enjoyed reading about Hobbs House Bakery. You can read more about our people online and participate in weekly giveaway competitions supporting local businesses via Facebook, Instagram or Twitter.

Hobbs House Bakery

Established in 1920 in the Cotswolds, Hobbs House Bakery breads are fully baked and blast frozen to seal the freshness in, for the majority of loaves all you need to do is defrost and enliven the crust with a blast in a hot oven.