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Florence Hellier and Darren Bland of Southampton’s Hoxton Bakehouse won a delicious. Produce Award last year for their stoneground spelt loaf. They may not have had a clear road map when they set out on their journey, but they did have a commitment to hard graft


It’s the Hoxton Bakehouse motto


“The crust is perfect against the chewy crumb. Full of flavour. Everything a sourdough loaf should be”

Taped to a wall in Hoxton Bakehouse’s tiny, busy office is an A4 sign that reads: Never, never, never give up. It’s a fitting slogan for this young, ambitious business run by Darren Bland and Florence Hellier. Despite the name, the bakery isn’t in an old East End-style warehouse in hip Hoxton, but in an unglamorous industrial unit a stone’s throw from Southampton Central railway station, next to a car repair garage.

The Bakehouse has only been up and running since 2014 but its beautiful pastries and breads have won the hearts of locals, who flock through the doors each Saturday morning to grab loaves fresh from the ovens. The bakery may have bagged a Produce Award for its stoneground spelt loaf, but getting the company from the planning stages to award-winning reality wasn’t without its challenges.

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About delicious. Magazine

The March issue of delicious. is packed with crowdpleasing recipes from Thomasina Miers, Raymond Blanc, Gill Meller, Mary Berry and venerable vegetarian restaurant Mildreds. There are also spectacular cakes and bakes from experts John Whaite, Chetna Makan, Bea Vo and Richard Bertinet, not forgetting those Easter must-haves – hot cross buns from Gail’s bakery. Plus we’ve got a pull-out brunch special, cool Scandi recipes and the ultimate banoffee pie. This could be your best Easter ever!

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