Five trips to Las Vegas and California are up for grabs in this year’s 2010 California Raisin Bread Competition.

The contest, now in its second year, aims to search out the best breads made with California Raisins and is open to bakers from bakery chains or small craft bakeries.


All entries must use California Raisins with a minimum raisin content of 20% to dry flour content. All products must be developed by a person or persons employed in a known working bakery and they must not exceed 2lbs (0.9kg) in weight. 


Contact Dee Cassey on 020 8741 8513 or by email at to request an entry form and further information.