TWO bakers are celebrating after their loaves became national bread winners.

Real Patisserie, which has branches in Brighton and Hove, and Newhaven-based Foodhaven Ltd were successful at the Tiptree World Bread Awards 2018.

The artisan sourdough baguette by Real Patisserie was the winner of the Carr’s Flour Baguette category and the winner of the Great British White category was the farmhouse loaf by Foodhaven, which also scooped silver for its seeded Sussex sourdough and baguette tradition.

Real Patisserie’s craft baker Justin Gourlay owns the Kemp Town branch of Real Patisserie in St George’s Road.

He created the recipe for the artisan sourdough baguette about six years ago and described it as an “authentic traditional pure loaf made in Brighton”.

“French flour gives it a creamy full flavour,” he said. “It is made with a lot of care and attention using traditional baking methods. Our recipe was developed over time from that. We use rye dough, which is good to develop flavour and texture, and a bit of yeast, and there is an 18-hour fermentation process, slowly overnight.“

The Kemp Town branch sells about 300 artisan sourdough baguettes a week, which are made on site, and between 500 and 700 in the other Real Patisserie branches in Brighton and Hove, which are owned by Justin’s brother Alastair, who founded the company in 1997.

A secret ingredient makes Foodhaven’s Farmhouse loaf a winner, said the company’s MD Linda Kianfar.

She said: “It’s all down to the ingredients and we have a secret recipe that has been developed by our head baker. It’s fluffy but maintains its structure.

“We bake it without a lid, even though it’s a tin loaf, and that gives it a lovely rounded crown, rather than a flat top.

“Our French derived artisan loaves are a real hit with our customers. We’re overwhelmed and delighted with the award, which is a credit to our innovative and hard-working teams.”

Foodhaven, an independent bakery that exclusively produces artisan bread and pastries for its six bespoke cafes in Sussex, is enjoying the taste of success this year.

Its white seeded sourdough was named Britain’s Best Loaf in April. Head baker Antony Brogden, supported by Andy McPhee and Mark Page, bake the loaves overnight in Newhaven. They are then taken early in the morning to the company’s three shops, called Bake Out, in Southwick Square in Southwick, Orion Parade in Hassocks and High Street in Lewes.