Scottish Bread Championship winners announced

The judges with Wendy Barrie and Andrew Whitley © Douglas Scott

Published: Tuesday 22 June 2021

Following their 2019 win, the Comrie bakery’s Seriously Fruit and Sesame loaf and Scotland The Bread Wholemeal were chosen from more than 50 entries across seven categories to be crowned joint Supreme Champion. A baguette by Company Bakery in Edinburgh was named Reserve Champion in the fourth annual awards.

Between them, the two bakeries scooped up nine of the twelve gold awards presented this year. Two were collected by Hajnalka Vasilescu and one by homebaker Lesley McFadyean.

The Scottish Bread Championship has been held at the Royal Highland Show since 2017 in association with its creators Scottish Food Guide and Andrew Whitley, co-founder of Scotland The Bread and the Real Bread Campaign. It is the only major baking award to have Real Bread as a criterion of entry across all categories.

This year saw the introduction of two new categories: Breads Reflecting Scotland’s Food Culture & International Influences; and The Lockdown Loaf to celebrate homebakers who have embraced Real Breadmaking during the pandemic. This judges carrying out the blind tasting were Giovanna Eusebi (Eusebi’s); Neil Forbes (Café St Honore); Stephanie Mander (Nourish Scotland); Ameena Nur (Jeju’s Bakehouse, Real Bread Campaign ambassador), Jock Sharp (Woodlea Stables); Maria Scholten.

Awards co-founder Wendy Barrie said, “We had a fine line-up of entries across all categories and an impressive standard of loaves - a wonderful showcase of artisan breads in the ring!”

Link to the full list of awards

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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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