Britain's Best Loaf 2024 is OPEN for entries!
The top competition for bread enthusiasts returns to the NEC Birmingham on Tuesday 30th April 2024 for another exciting year. We're looking for bread bakers, loaf lovers and artisan aficionados who believe their bread-making skills are a crust above the rest of the competition!
Do you want to showcase your bread-making skills and the quality of your work to peers and potential customers? If your answer is yes - Britain’s Best Loaf 2024 is the awards show for you! If you think your loaf can rise to the occasion, enter this year's awards!
Britain's Best Loaf 2024 has eight categories for you to enter: Gluten-Free, Innovation, International, Sourdough, Flavoured Sourdough, White, Wholegrain plus a new exciting category for 2024 Seeded Sourdough . The entry process couldn’t be easier; all we ask for is the name, ingredients, description of your loaf and two accompanying photos. It’s quick and simple!
Our panel of expert judges will select a winning and highly commended loaf for each category, and give the top accolade of Britain’s Best Loaf 2024 to the bread that they deem to be the very finest in Britain!
Entry Deadline: Monday 18 March 2024
Entrants will need to supply TWO 800g bread products made 100% by fermentation using naturally occurring lactobacillus and the capture of wild yeasts through a starter dough. May contain 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. A bread of any variety, but must be made with gluten-free flour and gluten-free yeast. Entrants will need to supply TWO samples.
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.
Open weight class that celebrates bread first conceived outside Britain. This includes but is not limited to focaccia, ciabatta, fougasse, soda bread or baguettes. However, the bakery who enters the product must be based in Britain. Entrants will need to supply TWO samples.
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.
Entrants will need to supply TWO 800g bread products made 100% by fermentation using naturally occurring lactobacillus and the capture of wild yeasts through a starter dough. May contain flour, salt and water, plus seeds, including but not limited to, chia, sesame, sunflower, and poppy seeds.
Entrants will need to supply TWO standard 800g white loaves baked, they may be floured and/or cut or left plain before baking.
Entrants will need to supply TWO 400g bread products made from any combination of grains such as barley, wholewheat, malted wheat, spelt or oats.
“It took a while for the news to sink in. But not it has, we are completely over the moon... We’re already planning for next year when it’ll be bigger and even more anticipated.”
Winner of Britain’s Best Loaf 2020
“This year it’s been particularly hard for teams up and down the country... Doing awards like this and winning is a massive pick-me-up for the team.”
Winner of the White category and Highly Commended in Sourdough With Other Ingredients and Plain Sourdough 2020
“We’ve had many congratulations and many cards. It’s a small town so for me it helps to promote the town as well.”
Winner and Highly Commended in the Wholemeal category 2020
“I was a little bit surprised [that we won]. But the win was validation that we’re on the right track.”
Winner of Sourdough With Other Ingredients category 2020