• Martyn Weeks

    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.

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