If baking could be said to be in the blood, scraping sponge tins at the age of six laid the foundation for a lifetime of bread-baking passion.

Learning the skills of the artisan in my father’s bakery, the revolutionary David Herbert’s in Montpelier, Bristol, I went on to set up a flour mill at Crosshands Farm. Milling gave me a depth of understanding crucial to the making of world class bread.

A strongly held Christian faith, a happy marriage, and six children, keep me in touch with the needs of the new generation of bread pioneers at Hobbs House bakery.

Creating new breads, and restoring a shepherds hut, sum up my intent to salvage that which is worth keeping, allied with a hunger to dream up ever more beautiful loaves.

Follow my twitter @HobbsHouse

Managing Director