(Uncle) Sam Wells
When I was 9 my sister married into the Herbert baking operation in Bristol, and I was fortunate enough to spend my school holidays helping out.
It was a combination of rising for work at 5am, cups of strong bakery tea, and jamming 500 doughnuts a day, that got this young boy hooked! Leaving school at 16, I embarked on my baking journey working in bakeries in Oakham and then Melton Mowbray, before moving down to Chipping Sodbury in 1985 and running Hobbs House Bakery. Since those wild days in the mid 80s, when Live Aid and Bruce Springsteen’s Born in the USA sell out tour were amongst the highlights, the original shop on the Chipping Sodbury High Street has developed into a five shop operation, along with a thriving wholesale department, and a fantastic online shop. As Purchasing Director for Hobbs House Bakery, I ensure that we know the provenance of all that we buy. I have an opportunity to be involved with the whole business on a daily basis, lending my support where ever it may be kneaded. Sam also teaches baking in our cookery school and takes the Hobbs House Bakery Instagram photos.