A Morning at Hobbs House Bakery
We’ve worked with Hobbs House Bakery for 17 years, so it was a real pleasure for some of our team to visit the bakery, meet more of the people behind the bread and see where it all happens.
Wes and Bromwin hosted us for the morning and gave us such a lovely welcome. We started with tea, coffee and, best of all, pastries, before they shared more about the business and the things that matter to them. Then it was time for a tour of the bakery.
The scale of it was impressive. Wes and Bromwin talked us through the different stages of production, the equipment and the care that goes into making bread for so many customers each day. They also showed us where the team is improving the bakery and creating more space. There was a lot to take in, and they were both so generous with their time and knowledge.
What really stayed with us, though, was the people. Hobbs House is a family business with more than 100 years of baking behind it, but there are also lots of families working within the business today. Everyone we met was welcoming and clearly proud of what they do. There’s a warmth to the place that’s hard to miss.
Wes and Bromwin also told us more about the work Hobbs House does beyond baking. They’re a B Corp, and their Impact Report shares how they support their team, local communities and the environment. That includes apprenticeships and opportunities for people who may face barriers to work, as well as working with farmers who care for the health of their soil. Hearing about it in person made us appreciate even more the thought that goes into a Hobbs House loaf.
And, naturally, they made sure we were well fed! After the tour, we were treated to delicious sandwiches made with their Everyday Harvest loaf—the same bread we use for our homemade sandwiches in the Cobbs delis. It was a lovely reminder of why we’ve chosen to serve their bread for so long. A sandwich might be simple, but when you start with proper bread, you can taste the difference.
We left with a goodie bag containing their new Organic Harissa Sourdough and a copy of their Impact Report, but the best thing we took away was a better understanding of the people we’ve worked with for all these years.