ENTER YOUR LOAF Entries for 2025 are now OPEN!
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 it's 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!
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 is the awards show for you! 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. So, if you're looking for a reason to enter, we've got seven of them here.
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.
Britain's Best Loaf 2025 has eight categories for you to enter: Flavoured Sourdough, Gluten-Free, Innovation, International, Sourdough, Seeded Sourdough, White, Wholegrain. 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!
Entry Deadline - Monday 10 March 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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