Trying to bring back a centuries-old tradition when exotic ingredients in bread were a status symbol for the lord of the manor, Robert Didier has added champagne and 24 carat gold to the bread, which costs £25 a loaf.
Trained under celebrity chef Raymond Blanc, Didier said the gold flakes are edible.
“What we’re unveiling is a bread with champagne and then it has 24 carat gold flakes through the loaf.
“So you can’t get more opulent than that.”
The bread is being publically launched at the Hamper Llangollen food festival in October.