From baking in his Mother's kitchen to bustling bakery, Tom Hazzeldine has taken his passion for traditional breadmaking to new heights.
At the age of 23, Tom returned from his travels and began work at a local farm shop. One day when the shop was let down by its bread supplier, Tom set off home with a recipe book in hand to fulfill the shortage. When he returned on his bike with his loaves, they sold out.
This continued and it wasn't long before word spread that Tom's bread was like no other and his production outgrew the kitchen counter. Tom took the leap and soon became Baker Tom. With five shops, two cafes and vans visiting lucky customers like ourselves, Tom is our South West baking hero.
This classic sandwich loaf is a simple concoction of flour, water, yeast and salt - nothing more. This means it can be susceptible to drying out so is best kept wrapped in cloth in a cool, air tight store like a bread bin. With this bread we generally use the rule - bread today, toast tomorrow.