Martyn Weeks


Our new sourdough loaf has been named after our baker Martyn, who says it's 'pretty cool' to have a loaf named after him, and to have his skills recognised.

When did you start baking?

When I left school at 16.

How long have you worked for Hobbs House Bakery?

3 years.

What hours do you work?

4am-12pm, Monday to Friday.

What's your favourite product?

Any of the sourdoughs, obviously the new St Martin.

What do you look for in a good loaf?

Texture first, it needs to be fluffy, then flavour, and looking nice.

What do you like about being a baker?

You won't ever learn everything about it.