2012Our first mixing bowl
Our story
The hands behind Campbell Confections
Our ovens start before sunrise on Holy Cross Hill. Every loaf, tart, and celebration cake carries a little of Broxbourne in it.
12 milesFrom mill to bakery
4amThe dough work begins
A local beginning
From family kitchen to high street oven
Good bread takes time. We give it the time it needs.
In 2012, brother-and-sister team Bazza Pavelin and Bida Secular opened the doors after years of baking beside their grandmother in Broxbourne. Her handwritten notes still sit above the mixer.
The original sourdough starter is alive today. It rests overnight, then rises into loaves with a crisp crust and a gentle tang.
We use flour from a mill 12 miles away, avoid preservatives, and finish each item by hand. Shortcuts don't belong in a loaf that will sit at your family table.
Our doors stay open to the neighbourhood. Children visit to see how dough changes, local bakers lead masterclasses, and our food-bank partnership sends nourishing bread where it is needed.
Behind the counter
A morning made by hand
01
Mix before dawn
At 4am, the team weighs local flour and feeds the starter. The bakery is quiet then.
02
Give dough its time
Long fermentation builds the flavour and texture we want in every sourdough loaf.
03
Shape every piece
Hands check the edges, layers, and finish before trays go into the oven.
04
Share the first batch
Fresh bakes reach the counter for breakfast, school runs, and the day's celebrations.
What we make
The favourites that built our counter
Original sourdough
Our 2012 starter, baked with flour from the nearby mill.
Morning pastries
Flaky layers, cultured butter, and a warm start to the day.
Celebration cakes
Made around your date, flavour, and the people at the table.
Farmhouse loaves
Soft middles and sturdy crusts for proper sandwiches.
Seasonal tarts
Bright fruit, careful pastry, and a clean finish.
Gathering trays
Practical sharing bakes for meetings, parties, and community days.
Around Broxbourne
Why local people keep coming back
“
The sourdough has become our Saturday ritual. We arrive early because the first loaves disappear quickly.
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Why did we choose Campbell Confections? Because they listened to our school event needs, labelled every tray clearly, and delivered warm rolls before the first guests arrived.
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We booked a masterclass for our community group. The team made every step clear, and everyone left with dough under their nails and a loaf to take home.
Made here, shared here
Part of the local table
Small links make a stronger neighbourhood.
Broxbourne Primary Schools
Holy Cross Hill Food Bank
Hertfordshire Millers
Local Makers' Market
A few clear answers
About the bakery
Where can I find you?
You'll find Campbell Confections on Holy Cross Hill, Broxbourne, Hertfordshire, EN10 7FF.
What makes the sourdough different?
We still use the starter made in our first kitchen. It ferments overnight before each morning bake.
Can you make a cake for a special date?
Yes. Tell us the date, servings, flavour, and finish you have in mind through our custom cake service.
Do you welcome school visits?
We arrange small baking visits and masterclasses around the bakery schedule. Contact us to discuss your group.
How can I arrange catering?
Share your guest count, date, and setting. We'll suggest a practical selection of sweet and savoury bakes.