A Rickmansworth bakery has risen to new heights after scooping a top award for its prized sourdough loaf.

Cinnamon Square claimed first prize in the speciality bread category at the Baking Industry Awards for its Church Street Sour – named after its location in the town.

The prestigious event, sometimes referred to as the “baking industry Oscars”, took place at London’s Park Lane Hilton hotel on September 6, and was hosted by television personality Denise van Outen.

Paul Barker, owner of Cinnamon Square, said: “We are humbled to win this category and it’s great to have an award-winning product that is named after our hometown”

Paul developed his award-winning crusty bread along the lines of an Italian country bread. It contains a 12 year culture that is fermented in the bakery to give it its trademark sourdough taste. 

Cinnamon Square champions the making of real bread and is a member of the Real Bread Campaign – advocating the use of traditional bread making without the need of additives. 

Minimal ingredients are used in the Church Street Sour which contains white, wholemeal and rye flour along with the culture, salt and water.

The other fundamental ingredient is time – this loaf takes more than 24 hours to make as it is not sped up with additives. 

This is the second Rickmansworth product created by Cinnamon Square that has gone on to win an award.

In 2013 its newly launched Ricky Sticky Bun won the speciality category at the World Bread Awards.