Hampshire's Hoxton Bakehouse to move into retail

13 July, 2015

Florence Hellier and Darren Bland of the Hoxton Bakehouse

Hoxton Bakehouse, the sourdough specialist bakery supplier, is to open its first retail site in Winchester with a view to rolling out across Hampshire and London.

Set up 18 months ago, the company was founded by chefs Florence Hellier and Darren Bland. It operates from a bakery and warehouse in Southampton, which supplies a number of delicatessens and restaurant chefs throughout Hampshire, including Rick Stein and Hugh Fearnley-Whittingstall, as well as Angela Hartnett’s Lime Wood in London.

The artisan bakery only produces sourdough items using organic flours and as many ancient grains as possible.

Winchester is the target for its first site as its products are already well-known in the area and consistently sell out in hours at the local farmer’s market.

Hellier said: “The concept is still a work in progress, but we want to keep it as simple as possible. We want it to be selling good bread, good coffee and good pastries.

“We are actively looking for a site at the moment. But finding the right site, in the right location, for the right money is not that easy.

“We would like to build up a small chain throughout Hampshire before opening in London with a flagship store.”

The company is also backed by Michelin Pub of the Year 2014 The Greyhound on the Test owner Lucy Townsend, who has invested in 50% of the business.

By Michelle Perrett





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