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What makes the sourdough at this Norfolk bakery special?

PUBLISHED: 10:52 18 October 2018 | UPDATED: 10:53 18 October 2018

Norfolk bakery wins award. Left to right: Ann Wells, of Brook Food, Ed Clark, of Pastonacre, and Stephen Hallam, Chairman of the Judges. Picture: Henry Kenyon

Norfolk bakery wins award. Left to right: Ann Wells, of Brook Food, Ed Clark, of Pastonacre, and Stephen Hallam, Chairman of the Judges. Picture: Henry Kenyon

Henry Kenyon 2018

A Norfolk bakery has won a top award for its sourdough.

Pastonacre in Cley has won an award for its sourdough. Pictures: Richard ChamburyPastonacre in Cley has won an award for its sourdough. Pictures: Richard Chambury

Pastonacre is based in Cley-next-the-Sea on the north Norfolk coast - an area once called Pastonacres.

It bakes naturally leavened bread from organic grains grown and milled in East Anglia.

Pastonacre baker Ed Clark beat off competition from hundreds of others in the sourdough category of the Tiptree World Bread Awards with Brook Food. And stars of the bread-baking world gathered at St John’s Church, Hyde Park on Tuesday for the announcement of the winners.

The awards ceremony was hosted by Master Baker Stephen Hallam, who said: “The field was more competitive than ever.”

Pastonacre in Cley has won an award for its sourdough. Pictures: Richard ChamburyPastonacre in Cley has won an award for its sourdough. Pictures: Richard Chambury

Mr Clark said: “In our first year of business, it’s exciting and a real honour for our sourdough to be recognised at the world bread awards. We look forward to continuing to spread the word about naturally-leavened real bread to the north Norfolk coast.”


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