The one and only Scottish Bread Championship adhering to the principles of Real Bread had a record number of entries this year

The one and only Scottish Bread Championship adhering to the principles of Real Bread had a record number of entries this year – a breadcrumb short of 200 loaves. That certainly kept the excellent team of dedicated judges on their toes.

The standard of entries was exceptional and the judges had a hard task, culminating in awarding 49 Gold medals across 8 categories with many Silver and Bronze Awards en route.

The winning loaves are …
Supreme Champion: Spelt Sourdough from Station House Bakery, Haddington (pictured above)
Reserve Champion: Tortano (Potato Crown) from Wild Hearth Bakery, Comrie

The Champion Certificates and Gold Awards were presented at The Scottish Festival of Real Bread, at Bowhouse, by Chris Young, Co-ordinator of the Real Bread Campaign. The event is now established in the foodie calendar, with bread stalls and workshops, meet the baker, learn to thresh, plus the Scottish premiere of Six Inches of Soil and a live performance of the new showstopper, Arise!

View the results: 2024 Scottish Bread Championships

Organiser Wendy Barrie (pictured above) said, “What a wonderful range of loaves on display: from babka to spelt sourdough, brioche to acorn bread, focaccia to bannocks. The skills and imagination among these bakers give us wonderful flavour combinations from humble ingredients.”

The Scottish Bread Championship was founded and is run by Andrew Whitley of Scotland The Bread and Wendy Barrie of Scottish Food Guide

Our sincere thanks to our main sponsor Edinburgh Bakers Trust who have supported the Championship since 2022.

The Judges Above: - picture courtesy of Chris Young

This year our diligent team of judges, giving freely of their time, were:
Ameena Mur, of Jeju Baked Goods, Glasgow
Chris Young, Real Bread Campaign Co-ordinator
Donald Wilson, Deacon of the Incorporation of Baxters & Trustee of Edinburgh Bakers Trust
Jennie Macdiarmid, Rowett Institute
Jock Sharp, baker & past double winner of the Championship
Johnny Aitken, Lodge on Loch Lomond Hotel
Morven Hastie, former restaurateur and cookery presenter
Professor Lindsay Jaacks, University of Edinburgh
Professor Wendy Russell, Rowett Institute
Rachel Barclay, cook, fermenter
Tony Heath, home baker & former chef proprietor Let’s Eat, Perth
Walter Mowat, Slow Food Scotland