Real Bread’s Scottish celebration

Selkie Bakery receiving award. Credit: Chris Young / www.realbreadcampaign.org CC-BY-SA-4.0

Published: Tuesday 18 February 2025

This year’s Scottish Bread Championship attracted more than 200 entries, which were blind tasted by 14 judges.

Selected from the highest-scoring gold award winners, the Supreme Champion was a sourdough loaf, made by Selkie Bakery in Leith; and the Reserve Champion was a 100% rye loaf with coriander and sunflower seeds, made by Dunbar Community Bakery.

The awards were announced on Saturday 15 February, during the third annual Scottish Real Bread Festival at Bowhouse, which was attened by around 1100 visitors. Certificates were presented to Gold award winners by Pat Jones, deacon of The Incorporation of Baxters and trustee of The Edinburgh Bakers Trust.

Founded in 2017 by Wendy Barrie of Scottish Food Guide, and Andrew Whitley of Scotland The Bread and Bread Matters, The Scottish Bread Championship is the only national-level competition to have the Real Bread Campaign’s definition as the basic criterion of entry.

The full list of all gold, silver and bronze awards can be found on The Edinburgh Bakers Trust website.

Gold award winners

Each bread could be entered, and receive awards, in multiple categories.

Class 1: classic sourdough bread (just flour, water and salt)

Class 2: enriched sourdough bread (with additions)

Class 3: bread from Scottish-grown grain, milled in Scotland

Class 4: breads reflecting Scotland’s evolving food culture

Class 5: bread excelling in nutritional quality

Bruntlands Bread | Grainy Sourdough
Company Bakery | Spelt Loaf
Dunbar Community Bakery 100% Rye Loaf with Coriander and Sunflower Seeds
Heritage Bakehouse | Fig & Beremeal Sourdough
The Fat Batard | Whole Hearted Sourdough
The Fat Batard | Organic Rye Sourdough

Class 6: true loaf, baked with love for your family and community.

(Because this year’s judging took place on Valentine’s Day.)

Mhor Bread | Can`t Help Falling in Loaf with You
The Culinary Kiwi Bird | House Bere Meal Sourdough
The Fat Batard | Whole Hearted Sourdough

Class 7: Real Bread pastries

Mhor Bread | Apple Strudel
Mhor Bread | Mountaineers Munchies
Wild Hearth | Cardamom Bun
Wild Hearth | Quarkplunder

Class 8: The People’s Loaf, made to Scotland The Bread’s People’s Bread standard

Mhor Bread | Scottish Oatmeal

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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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