A breid apart
Real Bread Campaign supporters have been crowned overall champion and reserve champion at the first ever Scottish Bread Championships.
From blind tasting of 49 entries across six categories at The Royal Highland Show, Scottish Sourdough baked by Woodlea Stables was chosen as the overall winner. Runner up was a sourdough loaf by Baikhous.
Other Campaign supporter bakeries that picked up medals were: Bakery Andante, Blair Atholl Watermill, Bread & Roses and The Wee Boulangerie.
The judging panel comprised chefs Fred Berkmiller (L'escargot bleu and L'escargot blanc), Pam Brunton (Inver) and Neil Forbes (Café St Honorė); Artisan Food Law founder Gerry Danby; Dr Jennie Macdiarmid; and Real Bread Campaign co-ordinator Chris Young.
As reported back in April, created and convened by Scotland The Bread and Scottish Food Guide, the Scottish Bread Championships were open to any baker, professional or amateur. What sets them apart from the vast majority of baking contests, is that all entries must be Real Bread, that is: made without the use of processing aids or any other artificial additives.
Published Monday 26 June 2017
Real Bread Campaign: The Real Bread Campaign finds and shares ways to make bread better for us, better for our communities and better for the planet. Whether your interest is local food, community-focussed small enterprises, honest labelling, therapeutic baking, or simply tasty toast, everyone is invited to become a Campaign supporter.
