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ARTISAN
FLOUR
Expertly milled locally to provide a tasty and wholesome loaf; wholemeal flour is cooly stoneground to retain its nutrients and exceptional flavour by the award winning Shipton Mill
WATER
Just the right amount to bind together dough that is perfect to hand mould and make a loaf of substance (no crumbling toast with our bread).
TIME
For the dough to rise naturally giving our bread a distinct taste and texture with no dubious additives to inflict wheat or yeast intolerances.
PASSION
Passed down from generation to generation together with a wealth of artisanal knowledge, early mornings and constant sriving for perfection. Experience the passion on a bread making course
The following hand-crafted breads are representative of the skill and craftmanship that makes Hobbs House so unique; please click on the loaf for a poster, details and product specification.
Organic Spelt Soda
Gluten Free Bread
Petite Baguette a'lancienne
Soda Seeds
...at the centre of every meal!
Links
Soil Association
What am I eating a great food resource
Doves Farm for information on wheat intolerance
Flour Advisory Board Website bread and flour in a modern industry, not necessarily the views of HH.
Fibre a brilliant article by Jane Clarke (Times jounalist).
Bread Matters 'Daily Telegraph' article by Rose Prince.
The Spell of Spelt 'Daily Telegraph' article by Xanthe Clay
Hot Cross Buns 'Times Online', a great British bite
Scores on the Doors check us out!
Eat well, be well 8 tips for eating well from the Food Standards Agency
Use your Loaf 'The Times' article by Sheila Keating
