The bread had to use Carr’s flour and some type of citrus preserve and be specially invented for the event. Seven Cumbrian bakeries submitted entries which were judged by Duncan Monroe, Managing Director of Carr’s Flour, Dan Leppard, baker and food writer, Richard Eccles, editor of Cumbria Life magazine and Annette Gibbons, local celebrity. Dalston bakery’s Marmalade and Cinnamon Tea Bread was judged to be the best!

Customers have been able to buy the bread since 14 January when it was ‘invented’ and it is one of the most popular of the bakery’s products. Thank you to those who sampled and commented in the early stages, which helped ensure that it won first prize.

Although the bread can be enjoyed at any time of the day David told us that it was really designed as a tea bread and might be best suited to being served buttered for afternoon tea.

As well as the flour from Carrs Milling Industries, David uses Seville marmalade and other secret ingredients, all designed to compliment each other.

David Moore started his working life as a chef before becoming a National Health Service Catering Officer. He was then attracted to the educational world, first at High Peak College, now part of the University of Derby, and then at Carlisle Technical College. When he became disappointed with the way that education was going he decided to start in business for himself. Carlisle's loss was Dalston's gain. He was able to obtain the premises in The Square on the retiral of the local butcher.

David stressed that the success of his bakery business was entirely due the the quality and the dedication of his locally employed staff. Without them he would not be able to take the time to enter competitions such as the World Marmalade Festival.