Entries Closed

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

Terms of entry


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Categories

 

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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