Champagne and gold loaf breaks record

A baker has unveiled what he claims is the UK’s most expensive loaf of bread made from 24-carat gold leaf and Champagne.

The £75 Royal Bloomer was created by Robert Didier, who trained with top chef Raymond Blanc, at his Orchard Pigs bakery in Wrexham, North Wales, as reported by the Shropshire Star. 

To make the luxurious three-foot loaf, Robert replaced some of the water used in traditional sourdough breads with a few glugs of Champagne, in this case a bottle of Charles De Cazanove, and mixed 23-carat edible gold through the dough.

Speaking to the Daily Mail, Didier said: “We wanted to create something unique and luxurious and the royal bloomer certainly does that. We use only the finest ingredients – so that’s Welsh spring water and sea salt and we replace some of the water with Champagne. The champagne gives the bread a delicious taste but you don’t get much flavour from the gold flakes. They give the inside of the loaf a real sparkle and look fantastic on the top.” The previous record was held by a bakery in Cheshire which created a £30 regal sweet brioche to commemorate the birth of Prince Williams and the Duchess of Cambridge’s first child, Prince George.

Didier’s creation eclipses that record with his loaf costing more than twice as much at £75.

He added: “We only make these loaves once a month and they are reserved for special occasions. It’s gained a lot of interest and we’re even shipped one over to New York for an event over there – its having to go special delivery.”

The loaf was unveiled at the Llangollen Food Festival 2014 in north east Wales.

Fiona Dolben, from the North East Wales development programme, said: “North East Wales is fast becoming a destination for foodies across the whole of the UK. Building upon a strong heritage of food and drink, local food producers, manufacturers and businesses in the region have had a strong focus on innovation in recent years, building on the trend for more adventurous tastes. Robert Didier’s £75 Royal Bloomer is typical of the type of food innovations being produced in North East Wales at the moment, a region proud of its fresh seasonal produce.”

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