Chalk Hills Bakery was founded by Chris and Rosie Robinson in 2010 after their long desire to buy a decent loaf to put on the table. Having spent decades working in hotels and restaurants all over the world, the couple developed an understanding of great cooking and the importance of integrity when it comes to providing quality food.
Our plan was to provide a place for customers to buy a decent loaf which had not gone through numerous processes to reach the table.
The idea of starting a bakery business came about in 2009 in the last of three years running a pub where we made a name for ourselves for our homemade bread. We wanted to follow the success of artisan bakers which were popping up in London and provide the local area with good honest loaves. We approached like-minded owners of Priory Farm in Nutfield, near Redhill, and rented their Old Tractor Shed, which was already being used as a kitchen, and turned it into a bakery.
The method of how we create our loaves involves time and skill. Our head baker, who helped start up the School of Artisan Food bake house, was a lucky find with his great depth of knowledge and years of experience. Not only could he make great tasting bread, but amazing pastries too. A team of highly skilled cake bakers joined us from Priory Farm and in November 2010 Chalk Hills Bakery was born. After five successful years of baking at Priory Farm it was time to move to larger premises. In 2015 we moved all our kit to Horley and expanded our business to supply customers and retailers across Surrey.
Keen to find our own outlet from which to sell our product, kind friends stepped in and offered their shop in Lesbourne Road at weekends for us to test the market in Reigate. This led to us opening our own shop around the corner in Bell Street in 2011. Over the years our team of skilled artisan bakers have developed a fantastic range of bread, pastries and sweet and savoury products, all available at our shop in Reigate and our Kiosk at the bakery in Horley.