Above the award winning bakery and butchery on Chipping Sodbury's stunning high street, in what was once the family home where those Fabulous Baker Brothers grew up, Hobbs House have created a space for real food learning and sharing.
Here you’ll find a beautiful house, rich in food heritage, buzzing with studious and creative activity, a beacon for food lovers. You’ll learn in a stimulating and personable setting, whilst being fed the best local produce. And you can take home a chunk of the great Hobbs House tradition to pass on in turn.
Baking is simple, all you need is flour, water and salt.
To make those simple ingredients into something you’re happy to place at the centre of your table is an art that takes a lifetime to perfect. Take a Hobbs House bread making class to fast-forward your skills and make that loaf something you can be proud to share.
With a one day bread making master class you can go into the details of crust, crumb and flour variety, experiencing a raft of techniques learnt in the bakery, reformulated for home life.
In a half day workshop, you’ll gain invaluable bread baking knowhow, learning what you knead to know, covering breads including slowly risen sourdoughs, seasonal specialities and instantaneous flat breads.
Roll your sleeves up, it’s going to get floury.
Hobbs House produces the finest cakes and patisserie, from buttery breakfast pastries to gleaming stacks of snowy meringues, with every sweet, buttery, chocolatey, crumbling pastry flaked bite in between. Whether you want to perfect your sponge making, master the art of the cup cake, or make your pastry so short it could win a limbo, let our experts take your skills to the next level on one of our cake making courses at Hobbs House School.
Hobbs House Bakery School
39 High Street,
Telephone: 01454 317525
Book online at: Hobbs House Bakery School
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We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.