Why one of the simplest things on the table still matters

Bread has always been about more than bread.

There’s a reason we talk about breaking bread. 

For generations, bread has sat at the heart of the table. Torn and shared between friends. Served alongside a meal. Used to mop up the last of a sauce. Toasted for breakfast, filled for lunch or simply eaten warm with butter. 

It’s one of the simplest foods we eat - flour, water, time and skill, yet it can say an awful lot about the meal that follows. 

And when bread is good, people notice. 

Some things are worth taking time over

At Hobbs House Bakery, they know a thing or two about that. 

The family bakery has been baking since 1920, combining generations of experience with a willingness to keep doing things better. At the heart of its sourdough is a starter that has been nurtured with flour and water every day for 70 years.  

That philosophy runs through some of the products in the range too. The Sherston Loaf is slowly risen overnight using less yeast to develop a deeper flavour, while the Organic Light Rye Sourdough is fermented for 24 hours and made with just three ingredients.  

From their bakery to your table

Our relationship with Hobbs House isn't new either. Arthur David has been working with the bakery for more than 15 years.  

Today, that gives our customers access to a range that goes far beyond a sliced loaf. 

There are St Martins sourdoughs with chewy texture and flavoursome crusts; rosemary & sea salt and Genoa focaccia; Pain de Campagne; ciabatta; seeded and spelt loaves; everyday breads; burger buns, rolls and baguettes. And then there are the brownies, traybakes, cakes and seasonal bakes.  

So whether it's the bread basket, breakfast, a sandwich, a burger or something sweet with coffee, there's an opportunity to make the bakery element of the menu work a little harder. 

Good bread. Good business.

Hobbs House is a certified B Corp and has received the King's Award for Sustainable Development. Some products in the range are also moving towards locally sourced regenerative flour - including the 5" Jumbo Burger Bap, which is made with 75% local regenerative flour.  

One bakery. Plenty of possibilities.

BREAK St Martins Sourdough Warm it. Tear it. Good butter. Done. 

> TOAST Sherston Loaf Breakfast, brunch or the base for seasonal toppings.

> FILL Focaccia, ciabatta or baguette Turn the bread into part of the dish, not just the carrier.

> BUILD Smash Burger Bun Because what's around the burger matters too.

> INDULGE Brownies, Bakewell, carrot cake & more A ready-made addition to the counter or coffee offer.

Discover the Hobbs House Bakery range 

From everyday essentials to artisan loaves, rolls, sourdoughs and sweet treats. 
Search Hobbs when ordering online or speak to your Account Manager.