Almost 150 entrants battled it out for the title of Britain’s Best Loaf 2019 – but there could be only one winner.

A panel of experts gathered at the Farm Shop & Deli show at the Birmingham NEC to judge an incredible selection of breads across five categories: White, Sourdough, Innovation, Wholegrain and Gluten Free.

From the winners of each category, judges then had the tough job of selecting one bread that would be awarded the ultimate accolade.

Here are the breads and bakers that emerged victorious from this year’s competition, and were presented with their awards by Stephen and Janet Craggs of Britain’s Best Loaf  sponsor Craggs & Co.

Britain’s Best Loaf 2019 and Sourdough category winner

Wholemeal sourdough
Poppyseed Bakery
Bexhill-on-sea
East Sussex

Gluten Free category winner

Incredible Cinnamon & Raisin Boule
Incredible Bakery Company
Kettering
Northamptonshire

Innovation category winner

Pappa-G’s Taste of India
The Danish Bakery
Cardiff

White category winner

City Loaf
Bishopston Bakery Co
Bristol

Wholegrain category winner

Spelt and Sunflower Seeds Sourdough
The Baking Room
Goole
East Riding of Yorkshire

Highly commended

Judges also selected a highly commended loaf in each category, with the titles going to:

Gluten Free: Keto Country Loaf, Petlau Bakery, Lawshall, Suffolk
Innovation: Beer Bread, with Locally Sourced Beer, Gadsby’s Bakery, Southwell
Sourdough: Sussex White Sourdough, Foodhaven Ltd, Newhaven, East Sussex
White: White tin, Poppyseed Bakery, Bexhill-on-sea, East Sussex
Wholegrain: Fruit Sour, Paul Rhodes Bakery, Greenwich, London

The judges

Thank you to our panel of expert judges: Jessica Smithson, bakery technologist at Country Style Foods; Richard Kilford, technical Flour advisor at Craggs & Co; Alex Gooch, head baker & director, Alex Gooch Artisan Baker; Neil Woods, baking industry expert; David Wright, managing director, The Cake Shop Bakery; Colin Lomax, president of the Craft Bakers Association; Mike Holling, head of retail at Birds Bakery; David Hall, founder, The London Bread & Cake Company; Katie-Joy Woods, subject matter expert – ingredients, Jacksons Bakery; Paul Barker, owner, Cinnamon Square

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