The Crusty Cob, a beloved artisan bakery chain with a storied 55-year history, has taken the painstaking decision to shut down its operations and close all nine of its shops in Devon and Somerset.
The Tubbs family, who have nurtured the business through various generations since its inception in Exeter, have cited insurmountable financial challenges as the cause for closure. With a workforce of 102 people across branches in locations such as Exeter, Exmouth, Ottery St Mary, Honiton, Budleigh Salterton, Tiverton, and Burnham-on-Sea, the sad announcement was made by current directors Neil, Howard, and Trudy Tubbs. Known for their fresh bread and pastries, The Crusty Cob will cease trading after today, March 4, bidding a heartfelt goodbye to its loyal staff and customers.
The directors released a joint statement expressing their sorrow: “It is with a heavy heart that we share the news of the closing of our family business, The Crusty Cob (Creations) Ltd. After 55 years of operation and four generations of the Tubbs family, the three directors have made this difficult decision to close our doors.”
They continued to outline the factors behind their decision, highlighting economic pressures: “Our last day of business will be on Tuesday, March 4, 2025. The current state of bakery manufacturing, a shrinking customer base in the high street, inflation, energy costs along with wage and National Insurance increases have all contributed to this decision.”
The beloved bakery, The Crusty Cob, has announced its closure, attributing the decision to persistent economic challenges in the industry. In a heartfelt statement, they reflected: “Moreover, our industry has been in a constant downturn, making it increasingly difficult to sustain our business. We would like to take this opportunity to thank our workforce of over 100 employees for their tireless effort and work.”, reports Devon Live.
“Many have been with us for over 30 years, and we are very grateful for their loyalty and commitment to our company. We could not have traded for this long without their hard work and dedication.”
“We would also like to express our appreciation to our customers for their loyalty and support over the years. While we are saddened by the closure of The Crusty Cob, we are grateful for the memories, relationships, and experiences we have gained throughout the years. We will cherish these. Thank you to everyone who has been a part of our journey.”
Nestled within Skyways Business Park at Exeter Airport, The Crusty Cob has been a family-run bakery since 1969, revered for its traditional artisanal baking methods and high-quality additive-free breads, from classic loaves to specialised shapes and sizes. With a commitment to purity, the bakery has proudly avoided adding soya or sugar to its bread, choosing local suppliers when feasible.
Its extensive selection has spanned bread, rolls, cakes, pastries, pasties, and sandwiches, all crafted by hand from scratch ingredients.
The Crusty Cob bakeries can be found at various locations including The Strand, Rolle Street, and Littleham Road in Exmouth; Broad Street in Ottery St Mary; High Street in Honiton; The Lawn in Budleigh Salterton; Cowick Street in Exeter; High Street in Burnham-on-Sea, and Fore Street in Tiverton. In addition to its nine shops spread across Devon and Somerset, the bakery also supplies retail products to other local stores and delivers wholesale items to numerous local catering establishments. Despite suffering ‘massive heavy losses’, the directors confirmed that no suppliers are owed money.
The Crusty Cob was founded in 1969 by Michael and Patricia Tubbs who bought an existing bakery in Ottery St Mary. The bakery featured a coal-fired brick-lined oven, requiring Michael to build a hot coal fire every morning before starting work.
After clearing out the ashes, he would use a long-handled wooden peel (paddle) to place the loaves into the oven, where they would bake on the hot bricks as the heat gradually decreased.
Michael’s baking prowess was recognised early on. While studying at Exeter Bakery College in 1952, he won a 12-month scholarship for training in Switzerland.
Later, in 1957, while working for Cadena Bakery in Bristol, he secured another six-month scholarship to hone his confectionery skills in Germany.
At the tender age of 35, equipped with his artisanal knowledge and skills, he and Patricia relocated to Ottery St Mary with their young brood, determined to offer top-notch service and quality products to their new clientele. Michael took charge of the baking while Patricia managed the shop.
They resided above the premises with their four little ones – Neil, Simon, Howard, and Trudy. For many years, they enjoyed the unique support and motivation from the first generation of family bakers – Michael’s father, Ron, who worked alongside him in the bakery, and Patricia’s father, Victor Napper, who crafted fudge and toffee for the shop.
Both were skilled bakers and confectioners and had moved to Devon shortly after Michael and Patricia. Patricia had been trained in the intricate art of ‘royal icing’ while working for her father in Bristol, and was then able to utilise her skills to run a highly successful celebration cake department within the new business.
After two decades, Michael relocated the manufacturing bakery to Exeter Airport Business Park, transforming the old bakehouse into residential dwellings. The business transitioned into a Limited Company named The Crusty Cob (Creations) Ltd in 2003, when founders Michael and Patricia stepped back and handed over the reins to their children. Continuing to operate under the banner of The Crusty Cob, the trio serve as joint directors of the company, sharing the daily operations amongst themselves.
Adding to the family legacy, Neil’s daughter Jessica has joined the team, marking her as the third generation of The Crusty Cob and the fourth generation in the baking industry.
