Britain’s Best Loaf is a fantastic opportunity for bakers to show off their skills and can be a real boon to a business.
With a week left to the entry deadline on 19 March, three previous entrants explain what winning a category title – or the ultimate accolade of Britain’s Best Loaf – has meant to them.
“We saw a massive increase in sales through the shop following the win,” says Season’s Bakery’s Dan Nemeth, creator of Britain’s Best Loaf 2017, the Beetroot Multiseed Sourdough.
The bakery has since featured in newspapers and, not surprisingly, Nemeth said he would be entering this year’s competition and recommended other businesses to do so.
“The customer response was overwhelming – we have had people travelling miles just to come and taste Britain’s Best Loaf,” he added.
Cheshire-based Chatwins, winner of the 2017 White Loaf category, secured coverage in local media and promoted its success on its own website, Facebook and Twitter accounts, and through posters, stickers and shelf barkers. The victory also brought an increase in sales of its winning loaf.
Gluten Free category winner Free Me Foods also gained coverage in the local press following its victory, and publicised the win on its website, using its winner’s certificate as a pop-up.
Director Sarah McMillan said winning the category enhanced her reputation as a baker and added more credibility to her business.
“The win has boosted the confidence in me and my team,” added McMillan. “The volume of sales has gone up and we have reached more people.”
So, if you produce a loaf that could be a winner in one of five categories – Gluten Free, Innovation, Sourdough, White or Wholegrain – then we want to know about it.
The 2018 competition, sponsored by Rank Hovis, takes place at the Farm Shop & Deli Show at the NEC in Birmingham on 16 April. Visit the website britainsbestloaf.co.uk for more information and to enter online before the 19 March deadline.
“We are delighted to again give Britain’s bakers an opportunity to showcase their skill and the quality of their products to their peers and potential customers through this competition,” said British Baker editor Vince Bamford.
How to enter
Visit britainsbestloaf.co.uk for more information on the 2018 Britain’s Best Loaf competition and to enter online.
The deadline for entries is Monday 19 March 2018.
The competition will culminate in a live judging event and awards presentation at the Farm Shop & Deli Show, at the NEC Birmingham, on Monday 16 April 2018.
If you have a query about entering the Britain’s Best Loaf competition call the events team on 01293 610422. For general event enquiries call event manager Lara Bacinello on 01293 610475.
The categories are:
- White: Entrants need to supply two standard 800g white loaves, either floured and/or cut or left plain before baking.
- Wholegrain: Entrants need to supply two 400g bread products made from any combination of grains such as barley, wholewheat, malted wheat, spelt or oats.
- Sourdough: Entrants need to supply two 800g bread products made by a long fermentation of dough using naturally occurring lactobacilli and yeasts. They can be any shape on a tray or oven bottom.
- Innovation: An open-weight class of two samples or eight rolls, using any bread processing technique, but applicants must provide written details of how the innovation was developed, including processing and ingredient details.
- Gluten Free: An open-weight class of two samples or eight rolls. Any bread variety can be used, but they must be made with gluten-free flour and gluten-free yeast.”