A Basque-style baguette has been named Britain’s Best Loaf 2026.
Named Cantabric Ogi and crafted by reigning Baker of the Year Tona Erreguin at Imma the Bakery, it was judged a crust above the rest in a field of 200 other loaves – the biggest-ever number of entries in the competition’s 13-year history.
Erreguin told British Baker that her winning baguette is based on a recipe from the coastal Basque region next to the Cantabrian Sea, which would have been in use 50 years ago to make traditional breadsticks with local grains.
“It’s what we were trying to replicate,” said the baker. “We carefully mixed our flours and fermented for enough time to get to that point.”
The taste, she added, was clean and mildly sour with nutty and grainy notes. “It’s the kind of bread you want to tear apart, or use to make an amazing sandwich.”
Cantabric Ogi, which also won the International category, piqued the interest of the judging panel with its “beautiful shaping and excellent crust” which reveal an impressive crumb structure when cut open. “It delivered a wonderful eating experience,” remarked one of the judges.
Britain’s Best Loaf 2026 was sponsored by ADM Milling, Fritsch, L&M Parnaby, Matthews Cotswold Flour, and Rademaker. It was held on Tuesday 14 April at the NEC Birmingham, once again forming part of the UK Food & Drink Shows. Loaves were entered across eight different categories: Flavoured Sourdough, Gluten Free, Innovation, International, Plain Sourdough, Seeded Sourdough, White, and Wholegrain.
This year, judging panel comprised: Amy North, editor at British Baker; Bertie Matthews, managing director, Matthews Cotswold Flour; Clare Barton, owner of Bakehouse 124; Cristiana Solinas, head of the National Bakery School at London South Bank University; Dan Riley, deputy editor at British Baker; Daryl Stephenson, bakery manager at The Pudding Compartment; Glenn Koops, senior bakery technologist at Rademaker; Doug Beaney, head of NPD at Panificio Italiano; Gaelle Fargues, innovation manager at ADM Milling; Graham Duckworth, lecturer at University College Birmingham; Harry Peak, product developer at M&S; John Lamper, bakery specialist – ISB at Tesco; Lee Smith, owner of Poppyseed Bakery; Louise West, training advisor, National Food & Drink Training; Lucas Fussnegger, founder & director of Fussnegger Ltd; Neil Woods, bakery consultant; Paul Johnson, UK sales manager at Fritsch; Sara Autton, bakery consultant; and William Leet, bakery development technician, David Wood Baking.
“Britain’s Best Loaf aims to find the finest loaves the nation has to offer, and in doing so we are able to celebrate the care, creativity, and craftmanship put in by bakers day in and day out,” said British Baker editor Amy North.
“Yet again, we received a record-breaking number of entries so our judges definitely had their work cut out for them to find the winners. Their expertise and attention to detail paid off and we have a stellar line-up of worthy winners.
“I would like to thank the sponsors, judges, and entrants for not only making Britain’s Best Loaf 2026 possible but also making it a triumphant competition.”
Gold, Silver, and Bronze medals will also be awarded across the categories. This will be announced on the British Baker website at midday on Friday 17 April.
Find the full list of category winners below:
Flavoured Sourdough
Winner: Cheese, Chilli & Sundried Tomato Sourdough, Peak & Stone Bakery
A “really exceptional loaf” was how the judging panel described this sourdough from Peak & Stone Bakery which was founded by the duo behind Britain’s Best Loaf 2024, Tom and Emily Martin. Made with Neltrops Canadian Queen Flour, mature Cheddar, pickled jalapeno, and sundried tomatoes, this loaf aims to bring “flavour that smacks you in the face”, according to the bakery, as the spice of the jalapeno is complemented by the creaminess of the Cheddar and the sweetness of tomatoes, all with a decent tang from the sourdough starter. The judges praised the brilliant texture and flavour, noting that the loaf looks “alive and exciting” thanks to the distribution of ingredients.
Gluten Free
Winner: Seeded Rustic Bread, Sage Bakery
Gluten free consumers would be “absolutely delighted” with this loaf, according to the judging panel, thanks to its “well-rounded flavour, good open structure, and distribution of seeds”. It’s made with gluten-free buckwheat flour, tapioca flour, millet flakes, as well as golden linseeds, pumpkin seeds, and sunflower seeds to deliver a ‘nutritious and tasty crunch’.
Innovation
Winner: Breadso Sesame Loaf, Imma the Bakery
This labour-intensive loaf is Imma the Bakery’s way of bringing things full circle – reducing waste and dialling up the flavour from fermentation. The dough is made with heritage grains, wheat and rye flours, plus homemade miso which is made by the bakery fermenting surplus bread to add a deep, umami hit. Further umami comes from the heavy dose of toasted black and white sesame seeds which deliver a nutty crunch and toasted aroma. The judges loved the story and purpose behind this loaf’s creation, also praising it for its “great aroma and well balanced flavour”.
International
Winner: Cantabric Ogi, Imma the Bakery
Fighting off stiff competition from all manner of baguettes, babka, focaccia, and more, this impressive stick wowed the category judges thanks to good looks and great eating experience before taking the title of Britain’s Best Loaf 2026. The craftmanship that went into creating it was commended as they praised the “beautifully golden crust, lovely open crumb, and delightful taste” all created from a simple ingredients list of water, wheat flour, rye flour, and salt.
Plain Sourdough
Winner: Stanedge Country Sourdough, Peak & Stone Bakery
Another win for Chesterfield-based Peak & Stone Bakery. This sourdough is named after the location of the famous mill stones of the rolling Derbyshire peak district. The 48-hour, bulk fermented dough has been leavened by the bakery’s eight-year-old starter, named Geoff after head baker Tom Martin’s grandad. It incorporates 15% wholemeal flour and T80 flour from Wildfarmed, with a hydration of 82%. Described by the judges as a “good all-rounder”, the loaf delivered “everything you’d want from a sourdough” with them praising its great crumb structure and lovely taste.
Seeded Sourdough
Winner: Multiseed Sourdough, MOST Bakery
Rooted in simplicity, process, and balance, this Multiseed Sourdough builds on the foundations of Altrincham-based MOST Bakery’s white sourdough with the addition of poppyseeds, linseeds, sunflower seeds, and pumpkin seeds. It’s made form a blend of 100% organic flours, and undergoes a three-day fermentation process allowing the flavour, aroma, and digestibility to develop naturally. The judges were straightforward in their praise calling it a “great looking loaf with a lovely flavour to match”.
White
Winner: Sherston Loaf, Hobbs House Bakery
Hobbs House Bakery believes that this slowly risen loaf makes the best toast in the world. Whilst it wasn’t judged on this criteria, the judges were very impressed with it lauding its “simple ingredients, great crust, lovely crumb, and delightful flavour”. Made from white wheat flour, salt, rapeseed oil, and yeast, it is named after the Cotswold village of Sherston, home of the original recipe.
Wholegrain
Winner: Wholegrain Fruit Loaf, Bread Source
This Wholegrain Fruit Loaf won over the judges thanks to its “inviting appearance, balanced flavour, and lovely soft texture”. It is made from a 95% hydration dough using wholemeal spelt, golden syrup, soaked fruit, and roasted fennel seeds.
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