Go to Hobbs House Bakery main siteAdditional Information
| The Story |
Order by noon on Monday or anytime before for delivery on Wednesday or order by noon Wednesday for delivery on Friday, just in time for the weekend.
The Wild White takes its name from the wild yeasts from which the dough is raised, producing a flavour filled crust, moist and chewy centre, and an irresistible and distinguished sourdough taste. Enriched with a sourdough steeped in prestigious awards and a history dating back at least 55 years, Wild White has been 10 years in development, and is now an established favourite with our discerning customers. Wild White is indisputably the KING of breads. |
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| Endorsement | “The staple of my breakfast table.” Matthew Fort, food writer for the Guardian since 1989. He has been Glenfiddich Food Writer of the Year, Restaurant Writer of the Year and Cookery Writer of the Year. |
| Quotations | “In my opinion Hobbs House Bakery provides the best authentic breads in the area. Just a few great examples are Pain de Campagne, Fig & Walnut and Wild White sourdough”, Martin Burge, Whatley Manor “Hobbs House Wild White is fantastic! Toasted with butter and marmite it’s just heaven!”, Pam Buckle, Manager, Wild Oats “Makes the softest tastiest sandwiches. A loaf of distinction”, Sally, Wild Oats “My personal favourite: a light savoury taste and close texture make this the ideal loaf for a simple ham and butter sandwich”, Iain, Chandos Deli “Quite sweet, the taste rolls round the mouth. Fairly tough texture, the G-Stone makes great toast”, Robert Craven, Director Centre |
| Production Method | Made with a sourdough of at least 55 years' nurturing, in a 72 hour process starting with the feeding of the celebrated sourdough with fresh Shipton Mill flour. Once the dough has been prepared to exacting standards, it is portioned and hand moulded, then left for its final rise in hand-made German cane baskets, before being slashed with the signature HH motif and gently placed on the sole of the oven. For an incomparable crust, the oven is immediately steamed. |
| Specification & Nutrition | PROCESSED YEAST, WHEAT, and DAIRY FREE. For full Specification and Nutrition details follow the link below. |
| Storage | The Wild White is best on day three, will keep well for a week, and freezes exceptionally well. |
| Serving Suggestions | Warm through and discover why this is arguably the best loaf in the UK! Wild White is handsomely versatile, and habitually usurps everything else on the plate. Warning: big holes = honey on chin. |
| Awards | Silver at the Taste of the West Awards 2007; Winner at the Soil Association Organic Food Awards 2008; Winner of 'Artisanal Product of the Year' at the Baking Industry Awards 2009. |
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