Entries are now closed!
The top competition for bread enthusiasts returns to the NEC Birmingham on Tuesday 30th April 2024 for another exciting 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! Entries for 2024 are now closed, however, you can register your interest for 2025 and we will be in touch when we re-open!
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!
Stay tuned to find out who our judges select as Britain’s Best Loaf 2024!
Register Your Interest »
Categories
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.