Entries Closed for Britain's Best Loaf 2025
The top competition for bread enthusiasts returns to the UK Food & Drink Shows, at NEC Birmingham on Tuesday 8th April 2025 for another exciting year. Now in its 12th year, Britain's Best Loaf recognises the very best bread bakers, loaf lovers and artisan aficionados who believe their bread-making skills are a crust above the rest of the competition!
Taking home a Britain’s Best Loaf trophy is a fantastic way to promote your business and elevate it to new heights. It’s also a great opportunity to recognise and reward your team for their hard work and dedication.
New for 2025, we’re introducing Gold, Silver, and Bronze medals in each category, offering even more opportunities for your loaves to shine and even more marketing opportunities for your business. Not to worry though we still have the overall winners for each category of which one exceptional loaf will claim the prestigious title of Britain’s Best Loaf 2025 – the ultimate accolade for any bread baker.
If you're interested in entering next year's competition, click here to register your interest.
Entries are CLOSED for 2025!
Categories
Entrants will need to supply an 800g loaf made 100% by fermentation using naturally occurring lactobacillus and the capture of wild yeasts through a starter dough. The loaf must be made from flour, salt and water, plus additional ingredients including, but not limited, to cheese, herbs and spices, nuts, vegetables, and honey. The recipe and method should be enclosed with each entry.
An open weight class. Can be a bread of any variety but must be made with gluten-free flour and gluten-free yeast. The recipe and method should be enclosed with each entry.
An open weight class that can be made using any bread processing technique. Innovation can include, but is not limited to, a new or unusual flavour, a novel use of ingredients, improved sustainability, mashups of techniques and formats, an unusual format, or a development which takes a loaf to a new occasion. The recipe and method, including details of how the loaf is innovative, should be enclosed with each entry.
Open weight class that celebrates bread first conceived outside of Britain. This includes but is not limited to focaccia, ciabatta, fougasse, soda bread or baguettes. However, the bakery which enters the product must be based in Britain. The recipe and method should be enclosed with each entry.
Entrants will need to supply an 800g loaf made 100% by fermentation using naturally occurring lactobacillus or the capture of wild yeasts through a starter dough. The loaf may only contain flour, water, and salt. The recipe and method should be enclosed with each entry.
Entrants will need to supply an 800g loaf made 100% by fermentation using naturally occurring lactobacillus and the capture of wild yeasts through a starter dough. The loaf may only contain flour, water, salt, and seeds, including but not limited to, chia, sesame, sunflower, and poppy seeds. The recipe and method should be enclosed with each entry.
Entrants will need to supply a standard 800g yeast-raised white loaf, which may be floured and/or cut or left plain before baking. The recipe and method should be enclosed with each entry.
Entrants will need to supply a 400g loaf of any shape made from any combination of grains such as barley, wholewheat, malted wheat, spelt, or oats. The recipe and method should be enclosed with each entry.
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