World bread awards group of Winners

Source: Henry Kenyon

A white sourdough produced by M’s Bakery in Bournemouth has been declared overall winner of the Tiptree World Bread Awards.

Bakers from across the country gathered at St John’s Church, Hyde Park, London, this week for the event, which was being held for the first time in three years.

Baker Marta Nagy collected the award for the Pain au Levain, which is the bakery’s signature white sourdough and is made simply with flour, water and salt. It had already won the Brook Food Plain Authentic Sourdough category, and M’s Bakery also won the People’s Choice Award in which the public vote for their favourite baker or bakery.

This is the second time the bakery, run by Marta and her husband Istvan, has been the overall winner of the awards, with the business taking the top spot for its French Country Sourdough in 2018.

Organisers said more than 500 loaves had been submitted for this year’s awards.

“Seeing the high quality of the loaves submitted into this year’s awards, it is hugely satisfying to know the skill and passion for baking good bread here in the UK is not only in good hands, but has to bode well for the successful future of our craft,” says judges’ chair Stephen Hallam


World Bread Awards winners

Overall Winner (and Brook Food Plain Authentic Sourdough)
Pain au Levain by Marta Nagy, M’s Bakery, Pokesdown, Bournemouth

Brook Food Authentic Sourdough with Added Ingredients
Toasted Sesame Seed Sourdough by David Sargent, Sourdough Dave the Artisan Bread Man, Matlock, Derbyshire

Ischia Sourdough Ciabatta by Carl Ashworth, Boys Bakery, Quedgeley, Gloucestershire

Turkish Pide by Gulsum Genc Koc, Mill Hill Artisan Bakery, London 

Food NI Potato Bread in memory of Charles Campion
Potato Bread by Mark Douglas, Krazi Baker, Dromore, Northern Ireland

Organic Fruit Bread by Michael Engler, Daylesford Organic, Daylesford, Gloucestershire

Blood Orange and Chocolate Chip Brioche by Vicky Robertson, The Little Bakery of Happiness, Welford, Northamptonshire 

Irish Wheaten Loaf supported by Andrew Ingredients
Wheaten Loaf by Scott McDonald, Olive Tree Bakes, Bangor, Northern Ireland

KitchenAid Home Baker - Open
Farmhouse Loaf by Graham Kinnear, Isham, Northamptonshire

KitchenAid Home Baker - Sourdough
Olives Sourdough by Borislav Petrov, London

People’s Choice
M’s Bakery, Pokesdown, Bournemouth

Real Bread Campaign sponsored by Shipton Mill
Heritage Wholemeal by Maisie Collins, Hearth, London

Speciality Savoury
Sourdough Simit - Turkish Sesame Rings by Gulsum Genc Koc, Mill Hill Artisan Bakery, London

Speciality Sweet
Brioche Bun by Sandor Bagameri, Stir Bakery, Cambridge

The Edinburgh Butter Co. Baguette
Tradi Baguette by Bassem Yahia, Chocolatine Bakery, London

Tiptree Patisserie Trainee Baker Award
Kai Green, Oxfords Bakery, Alweston, Dorset

The Tiptree Showstopper
Marmalade and Dark Chocolate Bun by Nicola Cooper, Blake’s Kitchen, Clanfield, Oxfordshire

Potato & Thyme Sourdough, Artur Wroblewski, Capital Bread, Greenford, Middlesex 

Rye 3 Grains by Dorian Grudzien, Polish Village Bread, Hayes, Middlesex

Wright’s Flour Great British White
White Tin by Paul Jones, Paul’s Bread, Penzance, Cornwall