Hambleton Bakery Oundle
Free small tin loaf or one free Hambleton Bakery jute bag when you spend over £10. Not available in addition to any other offer. Members should present their Great Food Club card at the till before paying.
Hambleton Bakery was named Britain’s Best Bakery in an ITV1 competition that aired in November and December 2012. Its team of passionate bakers makes traditional, artisan bread and pastries, which are sold in five outlets – its HQ in Exton, Stamford, Oakham, Market Harborough, West Bridgford and Oundle.
The business 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.
In its huge woodfired oven in Exton, Rutland, Hambleton bakes around 500 loaves a day using either the sourdough method – where a flour and water mix ferments naturally – or by the beer barm method – where fermentation is started using beer froth. The oven is three metres in diameter and large enough to bake 50 loaves at a time. It is powered by ash and beech logs gathered at local forests.
Using these two techniques, Hambleton Bakery produces a variety of fresh breads, including its Local Loaf (made with local stoneground flour and beer barm from Oakham’s Grainstore Brewery), White Crusty Round, Brodinsky Rye, Manchet and Focaccia. These are distributed every morning (except Christmas Day) to its shops.
Under head baker Julian Carter, Hambleton Bakery has won several awards for its bread, including the spectacular accolade of the UK’s best.
Explaining the success of Hambleton Bakery, Tim Hart says: “Our bread has sold well because it’s a small treat. It might be twice as expensive as supermarket bread but it’s still the same price as a cappuccino and lasts all week.”