The title of Britain’s Best Loaf 2026 was recently awarded to a Basque-style baguette from reigning Baker of the Year Tona Erreguin at Imma the Bakery.
Named Cantabric Ogi, it secured the judges nod ahead of a record field of 200 breads entered for the 13th edition of the annual event, which was held on 14 April at the NEC Birmingham as part of the UK Food & Drink Shows.
This year’s competition was sponsored by ADM Milling, Fritsch, L&M Parnaby, Matthews Cotswold Flour, and Rademaker. It was once again split into eight categories – Flavoured Sourdough, Gluten Free, Innovation, International, Plain Sourdough, Seeded Sourdough, White, and Wholegrain – with winners found in each, while 81 other entries were awarded gold, silver, and bronze medals too (see full list here).
An incredible array of freshly baked loaves, many with intricate crusts or visible inclusions, were laid out in the morning ready for slicing and scrutiny.
Judging
To help discover champions of each category and the overall winner, British Baker handpicked an esteemed panel of industry experts with combined centuries of experience including bakery specialists at Tesco and M&S, bakery lecturers from London South Bank University and University College Birmingham, NPD technologists, and more.
The judging panel consisted of (front row from left to right) Gaelle Fargues, innovation manager at ADM Milling; John Lamper, bakery specialist – ISB at Tesco; Louise West, training advisor, National Food & Drink Training; Neil Woods, bakery consultant; Paul Johnson, UK sales manager at Fritsch; Amy North, editor at British Baker; Sara Autton, bakery consultant; Lucas Fussnegger, founder & director of Fussnegger Ltd; (back row from left to right) Cristiana Solinas, head of the National Bakery School at London South Bank University; Daryl Stephenson, bakery manager at The Pudding Compartment; Lee Smith, owner of Poppyseed Bakery; Graham Duckworth, lecturer at University College Birmingham; Doug Beaney, head of NPD at Panificio Italiano; Glenn Koops, senior bakery technologist at Rademaker; William Leet, bakery development technician, David Wood Baking; Harry Peak, product developer at M&S; Clare Barton, owner of Bakehouse 124; Dan Riley, deputy editor at British Baker; and Bertie Matthews, managing director, Matthews Cotswold Flour (unseen).
Loaves were each assessed on their appearance before being sliced open to check their internal structure, given a good sniff to receive points for aroma, and finally judged in the all-important criteria of mouthfeel and taste. Those in the Innovation category were also scored on the idea behind their development.
Winners
Once the various score totals had been tabulated and victors found across the eight different categories, judges came together a final time to deliberate and decide upon the overall winner. All that was left was to announce these champions live in front of an enthusiastic crowd assembled at The Grocer stage.
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