A BAKERY which started four years ago in Herefordshire has expanded due to its success.

Peter Cooks Bread started at The Hop Pocket in Bishop's Frome and moved to a new and bigger site, still at the Hop Pocket but designed specifically for them, in June.

The company is also celebrating as it has just scooped three stars at this year’s The Great Taste Awards 2018 for their spelt and honey sourdough loaf.

The loaf is made over three days, with a blend of organic white and whole-wheat spelt flour, Malvern Hills spring water, Herefordshire Honey, toasted sunflower seeds and sea salt.

Shona Kelly, co-director of Peter Cooks Bread Ltd, said: “We developed this loaf in response to growing customer demand for a loaf made using spelt flour – which is known to be easier to digest and has a delightful nutty flavour.

"We wanted to make the most of the local produce on offer, so we found a great supplier of local honey to use in the loaf, as well as sourcing spring water from the Malvern Hills, which we use in all of our sourdoughs.

“We couldn’t be happier with this recognition for our Real Bread. A lot of time and effort goes into each and every loaf, and awards like this help to make it all worthwhile.”

Feedback from the expert judging panel included: “This loaf is one of the most attractive loaves we have ever seen."

The bakery expansion will allow the company to take on new business, expanding their market reach even further, as well as providing the capacity to develop new product lines.

Co-director Peter Cook said: “Awareness of what makes a real sourdough loaf is on the rise. This will certainly help us to further promote true sourdough and the nutritional benefits it offers.”

Their bread and pastries are sold in delis, farm shops and butchers across Herefordshire and Worcestershire. They also provide a wholesale offering to pubs, restaurants, event caterers and cafes.

Bread-making workshops are run at the bakery where they teach how to make your own real bread at home, as well as educating about the benefits of real bread versus the shop-bought alternatives.