Did you know that there are only 4 ingredients to make a basic bread. It’s only flour, water, salt and yeast.
But what if you want to make the most expensive bread in the world. I haven’t done mine but here’s what I found out. All you need is a simple tweak in your recipe:
- Replace the water with the most expensive champagne
- Spray with 24K edible gold dust. A 250 milligrams of gold dust has a value of €100. “People believe small amounts of gold are good for the digestion”
- All ingredients must be high quality and organic.
- Make sure it’s handmade by the pastry chef itself.
Want to know how’s it done?
Listed here are the names of chef and their bakery that bakes loaf for those people who loves the taste of exclusivity.
Robert Didier, Orchards Pigs Bakery at Wrexham, North Wales
During the Hamper Llangollen food festival in the Dee Valley, Robert explained how he come up with this World’s most expensive loaf of bread that was made from 23-carat gold and champagne, and the price — £75!!!
Robert uses the finest ingredients he could find. He used champagne instead of water sprinkled with 23K gold.
Who would eat gold for breakfast?
Juan Manuel Moreno, co-owner at Pan Piña Bakery in Andalusia, Spain
His loaves contain whole wheat flour, dehydrated honey and spelt sprinkled generously with around 250 mg of gold dust.
Anyway, the funny thing is that the gold dust doesn’t taste anything yet it’s worth £79.
Tom Herbert, Hobbs House Bakery in Nailsworth, Gloucestershire
Tom’s bread is made from a 55-year-old family sourdough recipe. It uses organic Somerset spelt flour, Cotswolds spring water, and Cornish sea salt. No gold dust added.
But what makes it special?
He said ”It is a work of art. I used a special flour called spelt that was brought to Britain by the Romans, a natural yeast called sourdough and Cotswold spring water.
Each 2 kg Shepherd Loaf, which measures 10in by 10in (25cm x 25cm) and stands 4in (10cm) tall, takes two days to make by hand and they call it the ultimate bread that’s something for special occasions.