A wholemeal sourdough loaf, crafted by Wild Hearth Bakery, has been named supreme champion in the second annual Scottish Bread Championships.
The overall winner, made by the Perthshire bakery from Scotland the Bread heritage wheat, grown and milled in Scotland, was announced on Tuesday 20 June at the Royal Highland Show. The reserve champion was also a sourdough loaf, baked by Company Bakery in Edinburgh.
More result highlights
From over 50 entries submitted by 16 bakers, the panel of 10 judges presented 9 gold, 18 silver and 7 bronze medals.
The full results will be published on the the Royal Highland Show website.
About the awards
The Scottish Bread Championships began in 2017 and are run by The Royal Highland and Agricultural Society of Scotland in association with Scottish Food Guide and Scotland the Bread.
They are the only national awards in the world that only accept what the Real Bread Campaign defines as Real Bread (ie made without any artificial additives) as entries.
This year’s judging panel was Pam Brunton (co-owner of Inver restaurant), Ian Campbell (baker at Campbell’s Bakery), Gerry Danby (founder of Artisan Food Law), Neil Forbes chef / director of Café St. Honoré), Kate Henderson (partner in Henderson’s of Edinburgh), Professor Jennie Macdiarmid (University of Aberdeen), Celia Nyssens (policy officer and Scotland’s Food Atlas lead editor at Nourish Scotland), Maria Scholten (The Gaia Foundation) Jock Sharp (baker and co-owner Woodlea Stables), Mike Shaw (miller at Golspie Mill), Chris Young (Real Bread Campaign coordinator).
The panel was moderated by Wendy Barrie (creator and director of the Scottish Food Guide), Andrew Whitley (co-founder Real Bread Campaign; Bread Matters and Scotland The Bread).
The Scottish Bread Championships will re-open for entries in spring 2020.
Published Wednesday 26 June 2019
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