A loaf made with champagne and 24 carat gold is to be launched by a baker.
Robert Didier, who began his career training with Raymond Blanc, will unveil the golden bread at Hamper Llangollen food festival in October this year.
Didier claimed he was reviving a tradition in which using expensive ingredients in bread was a status symbol for the lord of the manor.
He said: “The golden bread we’re launching at Hamper Llangollen is homage to real quality bakers in the 1500s.
“In those days the baker of the palace or the manor house would be expected to produce loaves of bread that reflected the status of the lord or the king, so lots of interesting ingredients were included.
“What we’re unveiling is a bread with a champagne starter, and then it has 24-carat gold flakes through the loaf, so you cannot get more opulent than that.
“The gold flakes are edible and are used in medicine. Herbalists believe it’s everything from an aphrodisiac to giving better circulation.
“The golden bread is not something you would necessarily want every day but for a special occasion it’s got a bit of wow factor to it.”
Didier owns Wrexham-based company Orchard Pigs, which started off making pies and pastries. He trained as a baker at Raymond Blanc’s bakery and patisserie, Maison Blanc, in Oxford. He also launched his own range of artisan breads at Hamper Llangollen two years ago.
The Hamper Llangollen festival will take place on 18-19 October.