Hamilton Bakery was set up by Hambleton Hall owner Tim Hart in 2008 as an antidote to fast-baked supermarket bread, most of which is baked using the Chorleywood Process. Hambleton bakes hundreds of loaves a day using either the sourdough method – where a flour and water mix ferments naturally – or by a sponge method – where a quarter of the previous day’s dough is added to the mix to give flavour.
You’ll find a variety of fresh breads, including its Sourdough, Country White Sourdough, White Crusty Round, Dark Rye, Manchet and Focaccia. Under head baker Julian Carter, Hambleton Bakery has won several awards for its bread, including the spectacular accolade of the UK’s best.
And now, it’s opened the doors to its cafe in a former electricity-generating station – the place where Hambleton’s working ovens used to be before its new bakery in Stretton opened for business.
We visited and found a beautiful space serving coffee, Lincolnshire Poacher cheese toasties, focaccia sandwiches, soup, Rutland pippins, cakes, salads, savoury tarts, afternoon teas and more. As an added bonus, it’s dog friendly, too.
For more of our Rutland recommendations, click here.
