Best in dough | Sustain

#WeAreRealBread! Photo © Henry Kenyon

Published: Wednesday 16 October 2019

The winner of the sourdough with added ingredients category, and overall winner of this year’s Tiptree World Bread Awards with Brook Food, was the Hippy Loaf, baked by Bread By Bike.

Loaves crafted by Real Bread Campaign supporters won in ten out of the competition’s nineteen categories.

Congratulations to:

Real Bread Campaign: Smashed Pumpkin Seed Bread baked by Cultured Bread* Bakery
Great British White: Old School Split Tin baked by Cinnamon Square
Flatbread: Cheese & Chilli Focaccia baked by Roger’s Bakery
The Tiptree Showstopper: Muesli and Marmalade Sourdough baked by Salt Bakehouse
Speciality (Sweet): Jewish New Year Apple, Honey and Pecan Tanzhong Challah baked by Karma Bread
Wholegrain: Malt Crunch Sourdough baked by Blake’s Kitchen
Plain Authentic Sourdough: Pastonacre Sourdough baked by Pastonacre
Restaurant/Gastropub Bread: Potato, Fresh Thyme and Onion Seeds baked by Capital Bread
Homebaker (Open): Focaccia baked by Graham Kinnear
People's Choice: Patisserie Mark Bennett

Campaign supporters also baked runner up loaves in eight of the categories, while many more supporters and other bakers that have out themselves on the Real Bread Map took home a basketful of bronze, silver and gold awards.

Bread winners

This year’s awards saw hundreds of entries and winners were chosen in a blind tasting by around 100 judges.

This is the latest in a long string of results that further prove to the world that the best bread is Real Bread.

See also

News • Real Bread Campaign

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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 in the UK; he created and runs initiatives including: Sourdough September; Real Bread Week; Real Bread For All; Together We Rise, promoting therapeutic/social benefits of bread making; No Loaf Lost surplus reduction guidance; and Lessons in Loaf for schools. He’s the author of the Knead to Know…more microbakery handbook, Slow Dough: Real Bread recipe book and Bake Your Lawn grow-a-loaf guidebook; and edits True Loaf magazine.

From 2014-18, Chris also coordinated Sustain's London Food Link network, which included editing The Jellied Eel magazine and helping to launch and run the Urban Food Awards with the Mayor of London’s office. 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, and in 2025 he was named joint Person of The Year by Slow Food in The UK.

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