Last month, we attended the Hobbs House Bakery School to see first-hand how the Rofco oven hired from us, is helping support their fantastic bakery courses.

The Family- run bakery opened in 1920 and continues to supply delicious bread, cakes & pastries. The bakery pride itself in their not-so- secret 66 year old Sourdough starter that they have been nourishing with flour and water every day for all these years. So we were delighted to have the pleasure of baking with this on their sourdough bread making course.

The bakery school has a number of baking experts, and we had the pleasure of being taught by Jane Grafton. We began our day with freshly baked pastries, which gave us the fuel we needed for a full day of baking.

Jane was a wonderful teacher, making us feel at ease from the moment we arrived. To begin with, Jane took us through the ingredients so we got an understanding of the elements needs to make our sourdough. She then demonstrated how to bring these together, where we then got the opportunity to knead and shape the bread ourselves.