Enter

Entries are now closed!

We would like to say a big thank you to all those who have entered and congratulations to those who have won. 

If you are interested in entering next year’s event, then register your interest here.

The competition has six categories for you to enter: Gluten Free, Innovation, Plain Sourdough, Sourdough With Other Ingredients, White and Wholegrain.

The entry process couldn’t be easier; all we ask for is the name and description of your loaf and one accompanying photo. It’s quick and simple!


Terms of entry

 

An open weight class. A loaf of any variety, but must be made with gluten-free flour and gluten-free yeast. Entrants will need to supply TWO loaves or EIGHT rolls.

Closed

An open weight class that can be made using any bread processing technique but applicants must provide written details of why the product is innovative, how it was developed and include details of ingredients and processing. Entrants will need to supply TWO loaves or EIGHT rolls.

Closed

Entrants will need to supply TWO 800g bread products made 100% by fermentation using naturally occurring lactobacillus or the capture of wild yeasts through a starter dough. The recipe and method should be enclosed with each entry.

Closed

Entrants will need to supply TWO 800g bread products made 100% by fermentation using naturally occurring lactobacillus or the capture of wild yeasts through a starter dough. It may contain additional ingredients such as nuts, seeds, vegetables and honey. The recipe and method should be enclosed with each entry.

Closed

Entrants will need to supply TWO standard 800g white loaves baked, they may be floured and/or cut or left plain before baking.

Closed

Entrants will need to supply TWO 400g bread products made from any combination of grains such as barley, wholewheat, malted wheat, spelt or oats.

Closed

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