South East’s baking pioneering brand, Hoxton Bakehouse has just opened its latest site in Stockbridge, before launching in Farnham and a new roastery called Hoxton Coffee House, which will form part of the Southampton site.
Different postcodes, but the same well-loved pastries and bread that first put Hoxton Bakehouse on the map, the new bakeries will focus on well-risen bakes, their iconic cinnamon buns and other delicious treats that have earned them a legion of loyal customers across the South coast.
Founded by former chefs and husband-and-wife powerhouse duo, Florence Hellier and Darren Bland, the artisan bakery started as a small-scale production on a disused industrial estate with nothing but a broken oven and a whole lot of passion. Thanks to their baking know-how, determination and their amazing breads and buns, Hoxton Bakehouse is now a thriving operation with five outposts across the South East (Southampton, Lymington, Winchester, Petersfield and Bishops Waltham).
Hoxton Bakehouse has been a labour of love for the pair who have remained at the core of the business for each new branch which has opened. Constantly introducing new products and getting their hands dirty (well, floury) at every opportunity, both Florence and Darren are proud at how far the business has come and the hearty baked goods the team produce.
The soon-to-be open coffee roastery in Southampton also signals a new era for Hoxton Bakehouse. Sourcing the finest beans from across the globe, Hoxton Coffee House will focus on challenging and raising the standards and expectations of the UK specialty coffee scene.
Both the Farnham and Stockbridge branches will be well-stocked with Hoxton Bakehouse’s baked goods including their signature sourdough – freshly baked every morning alongside croissants and Viennoiserie, Nordic buns, breads and sandwiches.
As well as their shops, the bakery also supply more than 60 hotels and restaurants including Angela Hartnett’s Lime Wood, Chewton Glen, The Pig, Four Seasons, River Cottage and The Greyhound on the Test, Stockbridge – who can't get enough of their ‘damn good, no nonsense’ bread.
During lockdown, like many other businesses trying to survive, the bakery pivoted to home delivery; the reputation of their exceptional quality and flavour preceded them and the team struggled to keep up with local demand.
At the peak a ‘Weekend Box’ including a Country loaf, bread flour, free range eggs, brioche buns and cinnamons buns were added to the home delivery range so locals could get their essentials, and now features their popular bread, pastries and larder products.