HE is officially Britain’s best baker and now Mark Bennett is one step closer to world domination too.

The managing director of Patisserie, Mark Bennett in Poole, scooped two golds, two silvers and four bronze medals in this month’s World Bread Awards.

“Last year I won two silvers and one bronze so I’m getting closer every time,” Mark laughs.

Around 400 bakers from around the globe take place in the prestigious competition which was held in London.

Mark was runner-up overall, but he already has his eyes firmly fixed on first prize for 2015.

“I’m very competitive and I want to win,” he said.

“I’m already planning ahead for next year.”

He won gold for his gruyere and toasted pine nut loaf and his French baguette.

“I was particularly pleased to win the baguette category as I was up against a top French chef,” he adds.

Mark, who specialises in artisan breads, says he enjoys experimenting with different flavours in breads.

“I like to see what works,” he explained.

“Smoked cheese and coarse black pepper works well. We also tried pear, fennel and stilton and made a beetroot, goats’ cheese and basil sour dough.

“Most of the loaves will be available from the shops in the near future.”

In December 2011, along with his wife Emma and their eldest son Jamie, he formed Patisserie Mark Bennett Ltd and opened his first shop in Penn Hill.

A second shop followed at Lilliput in November 2012 and then at Ashley Cross earlier this year.

Last month the star baker won the industry’s top award of Britain’s Best Baker.

Mark’s best-selling product is croissants. He shifts 1,500 of the French pastries every week.

Bread is a huge industry in the UK – 12 million loaves are sold every day. The phenomenon of the artisan bakery has taken off in the last decade.