Tom & Henry Herbert, brothers and 5th generation bakers from their family business Hobbs House Bakery. With 3 seasons of the TV show Fabulous Baker Brothers and three books between them, the most recent launched in September, Do/ Wild Baking.
I am a fifth generation baker with hot bread in my genes and a proven ability to share the good bread message,winning people over to the light side.
Fresh out of baking college, I won Young Baker of the Year with an ambition to ‘do for bread, what Rick Stein has done for fish’. With a wealth of artisanal nous and a lively baking and business heritage, Hobbs House Bakery and I have gone on to collect numerous awards, been featured in the aforementioned Rick Stein’s Food Heroes, as a Super Food Hero, and also featured in the Independent’s top 50 food shops.
As a baker, I am passionate about eating, sharing and making bread and I regularly give talks, demonstrations and bread making courses. I’m a baker with a breadth of hands on business experience. I am the eldest of six and daddy to four lush children, Anna and I have been married for 18 years and we live near Stroud. For the last 26 years I’ve worked for my family business Hobbs House Bakery, doing in my time everything from, cleaning to business strategy and planning, product development, innovation, marketing, retail, wholesale and online sales, teaching, and operations. I’m one half of Channel4 and Discovery Networks Baker Brothers. With my brother Henry we’ve published two books and I’m working on my third. I’m an ambassador for the charity Tearfund. My work has taken me all around the globe and up and down the UK. Last year I judged the Golden Fork at the Great Taste Awards, and was listed in the Grocer Magazine’s top 50 influential foodies. I love working with people that are alive with passion and skill for what they do, and helping people to find in themselves the deep embers of passion, that with encouragement and oxygen grow to a life giving fire.
As a graduate from Westminster Catering College, a 5th generation baker and an enthusiastic butcher, I am passionate about carefully sourced good quality seasonal ingredients. I feel very strongly about English heritage and preserving all this country has to offer. During my time as Head Chef of Clerkenwell's award winning pub, The Coach & Horses, I carefully selected small suppliers with whom I could develop a personal relationship, and used their produce to maximum effect by using every part, with little waste. This style of cooking helped to develop a unique menu, where the whole of edible nature was celebrated to the full. Then running Hobbs House Butchery for two years I wanted to bring a youthful energy to an amazing craft that has fallen from favour in recent years. It was here that I honed my love of retail and selling to customers a product we were proud of. It was a natural progression to teaching classes at our new Cookery School above the butchery and bakery. I love the feeling of teaching someone something new and seeing them leave enthused and happy.