Hambleton Bakery

The story

Hambleton Bakery Exton: Artisan Bread, Savouries & Café in Rutland

The kitchen and its philosophy

Hambleton Bakery in Exton channels a deep respect for artisan bread making into every loaf that leaves the oven. Co-founded by Tim Hart and head baker Julian Carter in 2008, the kitchen was built on a simple ambition to rediscover the true flavour of unadulterated flour, salt, and water. Carter brings years of experience from the Michelin starred brigade at Hambleton Hall, guiding a team that rejects additives in favour of slow fermentation. This commitment to transparency recently earned the bakery certified B Corporation status alongside regional recognition from the Good Food Guide.

Savouries and signature loaves

The production floor yields a rotating selection of heavy hitters, anchored by the celebrated dark sourdough and a date and walnut variety. Customers frequently queue for the Rutland Pippin, an apple shaped pastry packed with ham hock, sausagemeat, Stilton, and Bramley apple purée. A red pepper, tomato and goat’s cheese tart rounds out the savoury range, proving that British baking extends well beyond standard rolls. These techniques helped the team secure the outright victory on ITV’s Britain’s Best Bakery programme back in 2012.

The café space

Visitors stepping into the Exton location find a straightforward counter lined with trays of freshly baked scones, daily soups, and seasonal salads. The staff pair these plates with locally roasted coffee from Nottingham while offering a dedicated afternoon tea service for those seeking a slower pace. Light wooden tables and large windows create a relaxed environment that feels entirely separate from the surrounding countryside roads. This steady flow of regulars has firmly established the venue as a trusted community hub.