A Lemon & Earl Grey Brioche Loaf from Kuma-San Bakehouse recently took home the title of Britain’s Best Loaf 2025.
Taking place on Tuesday 8 April at the UK Food & Drink Shows, once again held in the NEC Birmingham, the 12th edition of the annual competition welcomed a record field of almost 200 entries from loaf makers spread across the length and breadth of the nation.
Here, we flick through photos captured during the event, which was sponsored by ADM Milling, Brook Food & Bakery Equipment, L&M Parnaby, Matthews Cotswold Flour, and Rademaker.
Entries were split into eight categories – Flavoured Sourdough, Gluten Free, Innovation, International, Plain Sourdough, Seeded Sourdough, White, and Wholegrain – with winners found in each. Additionally, gold, silver, and bronze medals were awarded for the first time this year (see the full list here).
As is now customary at the prestigious competition, loaves all shapes and sizes were on display. The sourdough categories were hotly contested, but there was also an abundance of eye-catching items and intriguing innovations across the other categories with a wealth of aromas and flavours revealed once slicing commenced.
Judging
British Baker invited an esteemed line-up of judges to help pore over this year’s entries, which included a bakery specialist from Tesco, a head baker for The Bread Factory (who was also the reigning champion), bakery consultants with decades of experience, technologists, lecturers, and more.
The panel (from left to right) consisted of Amy North, editor at British Baker; Tom Martin, head baker at The Bread Factory; Neil Woods, consultant; Dan Riley, deputy editor at British Baker; Louise West, training advisor, National Food & Drink Training; Nick Pearce, sales representative at Brook Food & Bakery Equipment; William Leet, bakery development technician at David Wood Baking; Clare Barton, owner and head baker at Bakehouse 124; John Lamper, bakery specialist – ISB at Tesco; Gareth Edwards, head of sales – craft and speciality bakery division at ADM Milling; Dennis Everaers, senior bakery & process technologist at Rademaker; and Graham Duckworth, bakery tutor at University College Birmingham. Two further judges (unpictured) were Bertie Matthews, managing director at Matthews Cotswold Flour, and John Foster MBE, managing director at Fosters Bakery and national president of the Craft Bakers Association.
Each and every loaf was carefully scrutinised by the judges, who marked them on their visual appeal, internal structure, aroma, taste, and mouthfeel.
Winners
With scores compiled and the octet of category victors determined, as well as the overall champion, all that was left was to announce the winners and hand out trophies to the triumphant bakers. The honours roll included:
- Flavoured Sourdough: Dark Chocolate Malt and Orange, Lovingly Artisan
- Gluten Free: Seeded Rustic Bread, Sage Bakery
- Innovation: Lemon & Earl Grey Brioche Loaf, Kuma-San Bakehouse
- International: Focaccia, Revel Bakery
- Plain Sourdough: Organic White Sourdough, Daylesford Organic
- Seeded Sourdough: Malted Seed Sourdough, Mor
- White: Large White Loaf, Paul’s Bread
- Wholegrain: Rye Sourdough with Sunflower Seeds, Natural Bread
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