The Hill Bakery & Deli specialises in the very best produce from London and the south-east (and in some cases a little farther afield), made on a small scale, often by hand, by people who are devoted to their craft and to ensuring the highest standards of quality and traceability.
Not only does this mean fewer food miles, it means fresher food that tastes better and is better for you, for farm animals and for the environment. That’s why none of the charcuterie we sell, for instance, has been anywhere near a factory farm. We work hard to ensure that the chain from producer to shop is kept as short as possible, so that we can assure our customers of provenance, sustainability and above all quality.
That’s why you won’t find our products on the supermarket shelves.
The bakery is the heart of the operation: whether it’s a European-style dark rye, a baguette, our five-seed sour or our trademark London levain, all our breads are made the old-fashioned way, without additives, preservatives or artificial flavourings. Only rarely do we use yeast, relying instead on our sourdough starter to give flavour, texture and rising power. At its simplest this means using just three basic ingredients: flour (almost always organic), water and salt.
The real secret to sourdough bread is time: it takes long, slow fermentation – anywhere from 12 to 36 hours – to develop the flavour and break down some of the gluten in the dough. This slow process is the reason why many people who can’t eat factory-made bread get on fine with sourdough. (For a more in-depth account of the differences between yeasted breads and sourdough, click here.)
That’s not to say we never use baker’s yeast – some breads are definitely improved by the addition of a small amount of yeast – but whether it’s a pure sourdough or a hybrid loaf, they all get the same long fermentation time, resulting in a depth of flavour that cannot be matched by fast-risen, industrially made bread. And when the dough is ready, it goes into our stone-lined oven for a perfect bake.
What we make changes from day to day, as well as with the changing seasons.
Nutty and hearty, made with 100% spelt flour — a very good bread for dunking into soup (ingredients: organic white & wholemeal spelt flour, water, salt)
There’s no place like …
So, here’s the Hill Bakery’s new home, at the bottom of Grove Lane in Camberwell (dangerously handy for the Hermit’s Cave pub). As you can see, it’s still something of a
© 2016 The Hill Bakery
The Hill Bakery Ltd is registered with Companies House in London, company number 08957342, VAT registration number 206 3148 40.
Our company address: 48a Jerningham Road, London SE14 5NW, United Kingdom; tel 020 7998 6861; email firstname.lastname@example.org