Course of the month:
"If baking could be said to be in the blood, from scraping sponge tins to understanding the power of fermentation from an early age laid the foundation for a lifetime of bread-baking passion”
Learning the skills of the artisan in his father’s bakery, the revolutionary David Herbert’s in Montpelier, Bristol, Trevor went on to set up a flour mill at Crosshands Farm. Milling gave him a depth of understanding crucial to the making of world class bread. A strongly held Christian faith, a happy marriage, and six children, has kept him in touch with the needs of the new generation of bread pioneers at Hobbs House Bakery. Creating new breads, and restoring a shepherds hut and nurturing a 64 year old sourdough sum up his intent to salvage what is worth keeping, allied with a hunger to dream up ever more beautiful loaves. Trevor also teaches baking at our Cookery School and is our official photographer. Trevor is also a member of Families in Business.
George Herbert has now taken over from his father Trevor as managing director of Hobbs House Bakery.
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