In the late seventies, Trevor was married to Polly and living in a small hamlet called Yate Rocks, two miles away from Chipping Sodbury. He and Polly had two young boys with a daughter on the way and Trevor worked for his father in Bristol at Herbert’s Bakery. The bakery encompassed a farm that grew the wheat for the flour to make the wholemeal bread. As a side interest, animals were fattened on the farm and sent to Stuart Hobbs the butcher, who had a small slaughterhouse behind the shop, which was on the High Street in Chipping Sodbury. Polly had already chosen Hobbs as her preferred butchery and got to know Stuart, a widower, and his only son who was affected by Down’s Syndrome. Realising that it was time to retire, Stuart sought suitable purchasers for his business. This proved difficult as his main concern was for the reputation of the business and for the loyal staff that had supported him for many years. On his return from a holiday in the north of England, he telephoned Trevor and asked whether he would be interested in a business opportunity. He said that his inspiration came from his time away where he observed that butchers and bakers often shared the same front door. His idea was that the front parlour could be turned into a bakery shop, giving a desirable location for Herbert’s Bakery. He said that he trusted Trevor to protect the interests of his business and would train him to buy animals at auction and on the hoof from local farmers. Thus a deal was struck and Trevor and Polly sold their house to buy the property whilst his father, David Herbert, bought the business. Trevor and Polly moved into the property in the early eighties. They called the residential part of the property Mr Hobbs’ House and the front parlour was turned into a bakery shop, which was supplied from the main bakery in Bristol. Michael Nelson was the manager of the butchery and oversaw the staff in the fledgling bread shop. In 1982 the kitchen and dining room, both on the ground floor, were turned into a small bakery or, as they were called then, a Hot Bread Shop. In the mid-eighties Trevor returned to his fathers business, passing the butchery shop to Michael Nelson to operate on a twenty-five year lease. The property and bakery business were sold to Trevor’s father in law, John Wells, who wanted to provide for his son Sam who had trained as a baker in the Midlands. The business name was then changed to Hobbs House Bakery, and not the new family name of Wells.
We use Priority Express as our main courier service. For smaller and our through the letterbox range, we use Royal Mail. Our aim is for you to receive your items as safely and securely as possible and we use Priority Express to help us with this.
The couriers deliver anytime between 8.00am and 6.00pm on your chosen delivery date although are generally delivered before 4.00pm. If you supply an email address, you will be able to live track your package via Priority Express' updates. Wednesdays and Fridays as our designated delivery days.
Orders can only be taken up to noon on Monday for Wednesday delivery and noon on Wednesday for Friday delivery, just in time for the weekend.
Delivery is an overnight service, however anything outside of Mainland Scotland will take an additional 1-2 days and may incur an additional charge - for more details please contact us before placing your order. We class Monday - Friday as working days. Saturdays and Sundays are not included in this calculation.
Please note that we do not supply outside of Mainland UK.
We will accept any cancelled orders (excluding courses/vouchers) or changes to delivery date if notified by 10.00am the day before delivery is due. Please contact our Sales Team on 01454 321629 or by email firstname.lastname@example.org to discuss anything with your order.
We want you to feel totally happy with your goods, so if you have any concerns or queries please get in touch with us. We are happy to replace items broken during transit or if the item does not meet your expectation. We must be notified within 14 days of arrival.