When you're not happy with the bread you can buy, you set up a bakery!
So that’s what we did, Doe & Sons Bakehouse was created in 2020 by Matt and Lisa Doe, owners of SO41 Catering bringing in our master baker Scott Barton in 2021 and is operated from SO41 HQ in the New Forest.
Scott has been a pastry chef for a number of years working in high end restaurants including winning 3 AA rosettes at The Hambrough on the Isle Of Wight and Careys Manor in Brockenhurst as well as 2 years working, learning and mastering his craft as a baker.
Doe & Sons specialise in artisan sourdough bread alongside brioche buns, focaccia, ciabattas and farmhouse loafs, alongside its range of artisan sausage rolls, cookies and cakes.
Following the SO41 Catering mantra of using the best quality local ingredients available, we create, develop and make all of our products onsite, baking through the night.
Our range is always evolving and we are always looking at every aspect of the business to see how we can improve and grow in the future.