About Us
Hambleton Bakery, a sister company to Hambleton Hall and Hart’s Nottingham, is an artisan bakery with a small retail outlet attached. Additional shops are sited in Oakham and Stamford.
Master baker Julian Carter comes from a family, who have been bakers for generations in Bath and Liverpool.
Our Bread
Our “signature” loaves “Hambleton local” and “Hambleton sourdough” are made without bakers yeast using very slow fermentations of up to 24 hours. “Hambleton local” uses stoneground organic flour from a local windmill.
Other specialities include English muffins cooked on a griddle, a breakfast roll, a wholemeal loaf featuring organic stoneground flour, a walnut loaf ideally suited to accompany cheese and a fruit loaf.
Most of our loaves are baked in a wood fired oven for a perfect crust. These traditional techniques and ingredients develop the real taste of bread as it used to be.
Healthy Eating
Our enthusiasm for the bread making techniques of our forefathers stemmed from our search for flavour, but we rapidly discovered many other advantages.
- Bread made using slow fermentations and not bakers yeast is frequently tolerated by those who cannot eat “factory bread”.
- Hambleton “local” & wholemeal are high in fibre.
- Stoneground flour preserves vitamins and minerals discarded in modern milling techniques.
Lasts Longer – Less Waste
The pressures of modern living make it hard to get to the baker for your daily bread. Bread made with slow fermentations contains a natural preservative (lactic acid) and can last in your bread bin for at least 1 week. A quick flash in the toaster or oven restores the bread to perfect conditions. Don’t keep your bread in the fridge!