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?
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.