Hume’s Bakery is situated in the high street of the North East Essex town of Halstead, just 14 miles North West of Colchester main town centre.
Following a four year apprenticeship including 2 years full time at The Cambridge Bakery School, Mr Hume embarked on his long and successful career, opening Hume’s Bakery with his wife in 1960. Since that time, Hume’s has built up a large and loyal customer base and have even had a fan page started on Facebook in their honour, with over 250 members – now you cannot say that about many bakeries can you?
I can understand how many people can become so enthusiastic about good bread and freshly cooked produce – after all, what is a meal without the breaking of the bread? And what can be more satisfying than a thick slice of good, sturdy bread smeared with creamy butter; so simple, yet utterly delicious.
Of course, no bakery could survive on just baking bread alone, customers demand choice and that is exactly what they get at Hume’s. When you look at the wide variety of breads, cakes, pastries, tarts, gateau’s, buns, pies and rolls freshly prepared and cooked in the kitchens at Hume’s you begin to understand the time, work and skill involved in creating so much, from scratch, without the use of bulk buy factory produced mixes – just so we have a choice and can pop in, buy what we want and get on with our day - it is so easy to take for granted.
Many of us find it difficult to fully appreciate what we have until it has gone and Hume’s is testament to this. They often have customers who have moved away that still come back to buy their produce, even those who have emigrated pop in when they return to good old Blighty. A simple Eccles Cake from Hume’s has won people over – they cannot replicate the taste and texture anywhere else, and so return again and again – shocking stuff.
Still Hume’s do make that little extra effort to ensure that their produce reaches a very high quality; taking time to use the traditional ‘long hand’ methods of allowing their bread to prove and rise slowly, before baking on the floor of the oven to improve the flavour - even if this does increase their workload; buying all of their ingredients locally, from the flour and eggs to the pork mince that they use to make their own sausage rolls - even if this does cost them more. Dedication like this to quality, taste and texture is commendable and begins to explain why Mr & Mrs Hume were voted presidents of The National Association of Master Bakers and were finalists in the Essex Chronicle Food Awards 2008.
An established and traditional, family run bakery that has built up a large and loyal customer fan base for their wide variety of produce that is freshly made, prepared and skilfully baked within their own kitchens. Their dedication to quality, taste and texture is apparent from adhering to traditional ‘long hand’ preparation and baking methods, to purchasing their ingredients - from the flour and eggs to the pork mince that they use to make their own sausage rolls - locally. Highly Recommended.