A STONEHOUSE bakery has been internationally recognised for its commitment to creating doughy delights.

Salt Bakehouse, which was only set up last year by Dominic Salter, has added another award to their already impressive roster.

This follows the bakery being awarded with the World Bread Award for best ciabatta with their Stroud Wild recipe at a ceremony in St John’s Church in Hyde Park, London.

The bakery was also recognised with two further awards out of the 11 on offer at the ceremony on Tuesday, October 17 It was named runner-up in the Tiptree Showstopper category for its Tiptree Salted Caramel Millionaire’s Cruffin, and gained a silver in the Brook Food Sourdough section for its Stroud Francisco Sour.

The high standard of the 600 entrants into this year's contest was fierce accoeding to Stephen Hallam, chairman of the 86 high-profile judges, who described the contest as “more competitive than ever”.

Dominic, who was also awarded Baker of the Year 2016 at the Baking Industry Awards, said he was delighted that his winning ciabatta was a also a “bread with real local heritage”.

“It’s fantastic to have won another award and I’m even more delighted to have won with the Stroud Wild, a bread with real local heritage, made with organic flour milled in Tetbury,” he said.

“I stay awake baking all night the night before the awards before personally delivering the finished product by train up to London the next day.

“My passion for baking high-quality, ‘real’ bread for people is what motivates me and it’s so encouraging that the demand for decent, homemade produce is on the rise.”

Dominic has been recognised every year during the five years that the World Bread Awards has been running.

He hopes to banish the ‘dark ages’ of 60s slices bread to the past and replace it with honest home-baking for the masses.

Salt Bakehouse has now started selling its award-winning breads, pastries and cruffins at the Stroud Farmers’ Market every Saturday from 9am-2pm.