Entries now closed for Britain's Best Loaf 2022!
Entries are now closed for Britain's Best Loaf 2022. A huge thank you to every bakery that entered in 2022 - we hope your loaf managed to go all the way in this year's competition!
The 2022 competition had six categories: gluten free, innovation, sourdough, sourdough with other ingredients, white and wholegrain. Our expert judges select a winning and highly commended loaf for each category, plus award the top accolade of Britain’s Best Loaf 2022 to the bread our judges deem to be the finest in Britain!
Interested in entering the awards next year? The entry process couldn’t be easier; all we ask for is the name and description of your loaf and two accompanying photos. It’s quick and simple - you can register your interest via the form below.
Why enter Britain’s Best Loaf 2023?
- Generate positive publicity locally and nationally
- Free use of winners’ and highly commended logos
- Meet and network with fellow bakers and suppliers
- Coverage in British Baker online
- Reward the loyalty, skills and hard work of your team
- Showcase your exceptional bread to a wide audience
- Gain an independent, nationally recognised ‘badge of honour’ for your business
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.
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.
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 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.
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