A LOAF created by a bakers in Chipping Sodbury has reached finals of a national produce awards.

Hobbs House Bakery's organic wild white sourdough has made it to the last stage of the Delicious magazine produce final.

Company MD, George Herbert said: "We are delighted that our sourdough has been selected from the regional finals.

"We have been making our 'Wild White' sourdough to our family recipe with our 63 year old starter for a number of years.

"It is great to see it recognized."

The Wild White takes its name from the wild yeasts in the sourdough starter. Fermented for 14 hours. Our White Sourdough Bread is certified organic and a favourite amongst our sourdough fans. A flavour filled crust, a moist and chewy centre, and an irresistible sourdough taste.

Hobbs House Bakery is a fifth generation family bakery, who have been baking bread in Gloucestershire since the 1920s.

Delicious' editor Karen Barnes said: “The Delicious produce awards were conceived to honour and champion the very best producers all around the UK.

"We’re delighted to be putting this top quality product through to our national finals, which will be judged in London in October this year.

"The standard has been higher than ever for our 2018 awards, so it’s a huge achievement for every shortlistee.”