Speciality Bread Product of the Year 2025 finalists unveiled

A pair of cheese & onion flavoured loaves plus two seeded sourdoughs with special inclusions have been chosen as finalists for Speciality Bread Product of the Year 2025.

The category, sponsored by Bako, aims to champion breads that showcase exceptional quality and great originality. To decide the finalists, judges undertook a joyful but intense morning of product sampling. They scrutinised each entrant and scored them based on appearance, bake quality, aroma, mouthfeel, and taste, along with criteria such as how its development was informed by an understanding of the market and consumer needs.

In the end, an awesome foursome of loaves was handpicked to progress as finalists at the Baking Industry Awards 2025. Here’s more on each:

Beetroot Multiseed Sourdough, Seasons Bakery

This is one of the most decorated products in British Baker history, having been named Britain’s Best Loaf in 2017, winning this same Speciality Bread category at the Baking Industry Awards 2019, and picking up several other accolades since including a gold medal at the most recent Britain’s Best Loaf competition.

Despite its apparent perfection, Dan Nemeth at North Yorkshire-based Seasons Bakery noticed sales dropping and decided to revamp his decade-old recipe. By adding more beetroot and seeds during the three-day fermentation process, he’s managed to develop a slightly deeper taste.

The sizeable pieces of beetroot were “beautifully spread”, commented the judging panel, with the loaf displaying a nice open crumb and providing a “lovely aroma and texture”.

Cheddar, Cider & Mixed Onion Loaf, Shelleys Bakery

Back down to Dorset again and to Shelleys Bakery, whose loaf combines extra strong mature Cheddar, Stilton cheese, and white onion accompanied by sweet notes from cider and red onion with hints of turmeric and garlic. A Cheddar topping provides a crusty finish.

The production method for the oven bottom bread is said to involve a no-time dough, eliminating the traditional bulk fermentation stage which significantly reduces the overall baking time. However, it requires high energy mixing to develop the gluten and create a leavened final product.

Since being introduced at the company’s market stalls in Lymington and Salisbury, its become a main stay at the Shelleys shop in Highcliffe.

Judges revelled in the unusual texture and strong cheese and onion flavour. “Turmeric gives an exotic looking appeal,” commented one.

French Onion Soup Loaf, Mark Bennett Patisserie

The Dorset-based chain challenged customers to come up with some exciting new flavours they would like to see, with owner Mark Bennett working out a recipe that went on to receive great feedback from testers at shops.

Scratch-made French onion soup is used instead of water for the loaf, which is yeasted and bulk fermented to give a lighter spongy texture. Onions are sieved out from the broth and added to the dough later so they don’t break down too much. It is finally topped with Gruyère cheese and thyme, that act as a crust like croutons do on soup.

Judges took delight in the eye-catching melted cheese topping and the “nice chunks of onion” throughout, with cracked pepper coming through. Soundbites included “flavoursome” and “moreish”.

M&S Collection Seeded Sourdough, Jones Village Bakery

The Wrexham-based manufacturer previously updated its sourdough collection for Marks & Spencer in 2023 to include Wildfarmed regenerative flour, and has now redeveloped its seeded variety further to afford a more open, soft and waxy texture.

Visuals have been through a makeover too with the more rounded and bold loaf more akin to an artisan product, but achieved at large scale thanks to the introduction of biga sourdough starter fermented for a minimum of 16 hours.

In addition, the overall hydration and softness of crumb have been elevated by soaking the seeds – pumpkin, sunflower, and millet – in-house, while the topping has also been upgraded with a blend of pumpkin, sunflower, brown linseed, golden linseed, millet, poppy, maize germ, and rolled oats.

The crispy crust and sour aroma had judges onboard from the start, and the loaf followed up with its internals. “Texture was brilliant,” expressed a judge while another was loving the “loads of seeds”.

Join us for a night of celebration

The winners will be revealed at a black-tie ceremony on Thursday 23 October 2025 at the Royal Lancaster Hotel in London, hosted by a yet-to-be-revealed celebrity guest.

Tickets for the awards are available now via the Baking Industry Awards website. Individual tickets cost £350+VAT and a table of 10 costs £3,325+VAT.

The event includes a dazzling drinks reception, a three-course dinner with wine and coffee, and an afterparty complete with snacks and entertainment to help you celebrate into the early morning.

Get your tickets here: https://bakeryawards.co.uk/live/en/page/attend