Simmons

About the company

Since 1838, we’ve been making the freshest, flakiest, fruitiest, crumbliest, spongiest baked goods, with only the best ingredients we can find.

Every last loaf, bun, cake and sandwich in our shops is made and served by local people, either in-store or at our bakery in Hatfield, and nothing travels more than 25 miles from oven to shelf.

Baking is still a labour of love for us rather than just our bread and butter. And today, with generations of know-how behind us, we’re prouder than ever of the products that leave our ovens.

We’ve learnt what makes a difference: making sure everything in our shops is as fresh as it can be, for example; using genuine French flour and Belgian butter in our croissants; and making the crustiest rolls possible with a blend of two different flours.

As well as the classics, and there are our own creations, crafted by our product development team of bakers and chefs. There’s always a new cake or gateau that needs testing. And the rest of us are always keen to assist.