The original inspiration for this loaf came from a renowned bakery in Amsterdam.

We have come up with our own version in a traditional baton shape with a leaf design on the crust in tribute to good memories.

"The bread Fig and Walnut we serve is the first thing our diners eat. It sets the standard for the food that follows. The only bakery I trust to do this is Hobbs House bakery."

Ron Faulkner, Ronnies, Thornbury, winner of The Good Food Guide Restaurant of the Year 2009

“In my opinion Hobbs House Bakery provides the best authentic breads in the area. Just a few great examples are Pain de Campagne, Fig & Walnut and Wild White sourdough”, Martin Burge, Whatley Manor

“Yummy! Not too sweet but juicy and soft. “Just the best”. Delicious, great with cheese”, Robert Craven, Director Centre

“Stunning. Such a nice variety. The favourite is the Fig and Walnut, which tasted really special”,Jessica Stone, Independent Talent

“Ah Yeah. Yummy!” Lovely mummy, Wickwar.

“Served with goats cheese, this loaf is pure ecstasy!” Fran Lamont, Goodies Deli, Larkhall, Bath

This torpedo of joy is plumped with mouth popping figs and delicious walnuts.

The sweetness of the loaf is kissed by the addition of a little rye sourdough.

Contains NUTS.

For full Specification and Nutrition details follow link below.

SPECIFICATION & NUTRITION

Fig & walnut bread will keep well for a week in a cool dry place.

It also freezes really well: slice before freezing so you can enjoy your whole loaf slice after slice.

This is an awesome loaf and is enjoyed best with runny scrambled eggs or blue cheese.

If you have frozen the loaf whole, partially thaw (two hours), then 8 – 10 minutes in a hot oven before serving.

This is perfect for a dinner party, your guests will be seriously impressed, no cheese course is complete without it.

Awarded Bronze, Taste of the West Awards 2009

Bronze Medal, Soil Association Organic Food Awards 2006

Highly Commended at the Soil Association Organic Food Awards 2004