5th October 2025 Seven years of Hamblin Bread

Good afternoon one and all,

And just like that, with no itch, seven years of Hamblin has passed. Miraculously the oven is still intact, albeit battle-worn from the ravages of Oxford hard water, though we've been through more Sharpies, temperature probes and razor blades than we care to count. The sourdough starter is still the very same, from a nugget taken from that most bacterially vibrant of places, Coombeshead Farm. Seven years of working with John Letts and David Howell, and Aneta too of course. Seven harvests of wheat, from the driest of summers to the wettest of winters. Seven years of you all putting up with our strange opening hours, uncompromising bread crusts and Hugo's jokes, not to mention wines. Seven years of learning, and still plenty more to be done.

As has become customary, to reflect the importance of bread to the health/success/survival/sustainability of the bakery and the mill, this week whoever orders bread online will be entered into a draw to win free bread for a year, that is to say, a free loaf every week we are open. Valentina will also be making a special 'birthday cake' for the counter, of the decadent chocolate variety. Buttercream and sprinkles shall be liberally deployed.  Classic teacakes are making a return, as we enter prime toasting-and-buttering weather. And we'll have almond thumbprint cookies, with raspberry jam made with fruit from Roy's allotment. Chocolate and almond buns are back for their second week, as are the apple and cinnamon muffins, a staff favourite. 

We feel so grateful to everyone that has supported us, whether with a kind word, by reading our emails, by visiting our shop, by enjoying our bread - thank you so much. Here's to the next seven years.

Kate and Hugo