Soon before 9.30am on a recent morning, the counter at Hobbs House Bakery on North Street was being restocked with piles of baked goods straight out of the oven.
Sausage rolls and pasties joined the likes of lardy cakes, flapjacks and brownies already on display.
As the number of delights on the counter grew, baristas were so enthusiastic that two flat whites were delivered in quick succession to the same solitary diner on a corner table. (They had only been open just over 24 hours at this point, so we can cut them some slack.)
It was so busy inside that customers were also doubling up on a few tables – all displaying small succulents – in a bakery-cum-cafe that seats some 40 people.
“I’ve got two bacon butties and a sausage patty,” one waitress shouted hopefully to nobody in particular as the brass intro of Rizzle Kicks’ Down with the Trumpets played over the stereo.
Occupying a corner unit opposite the foodie triumvirate of Zara’s Chocolates, Pizza Workshop and Tincan, this is the second Hobbs House Bakery to open in quick succession in Bristol – coming only a couple of months after their arrival on Gloucester Road.
Now based in Chipping Sodbury, the family behind Hobbs House started baking bread in Bristol in the 1950s so it’s very much a case of coming back home.
Bread is made fresh everyday using traditional overnight methods and a 62-year-old sourdough starter, with flour from Shipton Mill of Tetbury in Gloucestershire.
Loaves of bread are on display pride of place in the window overlooking North Street, with customers encouraged to help themselves to pumpernickel, pain de campagne, sherston (invented by baker Tom Herbert’s grandfather), organic oatmeal and more.
Coffee is made with beans roasted by Extract in St Werburgh’s, with all the energy here 100 per cent renewable in a business which has already been welcomed wholeheartedly by local residents.
Hobbs House Bakery, 217 North Street, Bedminster, Bristol, BS3 1JL
0117 336 2447
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