Real Bread bakers make Britain’s best loaves

Best in dough. Copyright: British Baker

Published: Wednesday 26 April 2023

Once again, Real Bread Campaign supporters have dominated the (bread) board at Britain’s Best Loaf, run by industry publication British Baker.

Collectively, they topped four of the seven categories and were highly commended in five.

The Campaign supporters recognised by the tenth instalment of the competition were:

Plain Sourdough
Winner: Country Sourdough, MASA Bakery
Highly Commended: Charlecote Special by Corner Cottage Bakery

Flavoured Sourdough
Winner: Cheddar, Wild Garlic & Walnut Sourdough by Blackbirds Micro Bakery
Highly Commended: Dark Chocolate Malt with Orange Sourdough by Lovingly Artisan

Gluten Free
Winner: Gift Loaf by Hobbs House Bakery
Highly Commended: Gluten-free Artisan Loaf by Two Magpies Bakery

International
Winner: Rosemary & Sea Salt Focaccia by MASA Bakery

Innovation
Highly Commended: Breadcrumb Infinity Sourdough by Bread Source

Wholegrain
Highly Commended: Sprouted Spelt & Grains by Bread Source

Campaign supporters represented on the judging panel were: Lee Smith, owner of Poppyseed Bakery; Campaign ambassador Peter Doughty-Cook, founder of Peter Cooks Bread; Simon Lawton-Hayes, technical sales manager at Brook Food & Bakery Equipment; Tim Goodwin, owner and baker at The Street Bakeshop; and past Campaign ambassador Clare Barton, owner and head baker at Bakehouse 124.

Judges’ commentary and the full list of awards and judges can be found on the British Baker website.

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Chris Young
Campaign Coordinator
Real Bread Campaign

Chris Young has coordinated the Real Bread Campaign since March 2009. In addition to lobbying for an Honest Crust Act of better loaf composition, labelling and marketing laws; he created and runs Sourdough September; Real Bread Week; Real Bread For All; Together We Rise promoting therapeutic/social benefits and bread making; the No Loaf Lost surplus reduction initiative; as well as Lessons in Loaf and Bake Your Lawn for schools. He’s the author of the Knead to Know…more microbakery handbook and Slow Dough: Real Bread recipe book; and edits True Loaf magazine.

From 2014-18, Chris also coordinated the London Food Link network, which included editing The Jellied Eel magazine and helping to launch and run the Urban Food Awards. Chris has pulled on his judge’s wig for BOOM Awards, The Cateys, The Great Taste Awards, The Scottish Bread Championship and The World Bread Awards. In 2017, The School of Artisan Food honoured Chris with its first Fellowship.

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