Traditional bread made with a starter of a small amount of dough in which fermentation is active

Textured bread prepared with wholegrains and/or seeds such as spelt, barley, sunflower seeds, linseeds, whole cornmeal, whole wheat, brown rice, oats, bulghur and buckwheat

Moist Italian bread made with oil which has large air holes

Bread of any variety, but must be made with gluten-free flour and gluten-free yeast

Bread baked into a long, thin loaf. A traditional baguette has a crispy brown crust and a light, chewy interior

Bread of any variety made in accordance with the criteria of the Real Bread Campaign that is ‘made without the use of processing aids or any other artificial additives.’ (which includes most flour ‘improvers’, dough conditioners and preservatives), chemical leavening (e.g. baking powder)

If you would like to know more about Shipton Mill and its flour, do please contact Caroline, Customer Service caroline.gay@shipton-mill.com

Made with 100% white flour, bloomer, cobbler or tin this everyday favourite can come in any shape or size

Any bread containing fruit, from hot crossed buns to plum loaf

Breads made from usually unleavened dough and baked in flat loaves. From pitta to naan, focaccia to tortilla

An oven-baked loaf made with a blend of flours and leavened with baking soda (sodium bicarbonate) and buttermilk, sometimes known as soda bread.

An open category for you to show us your own unique sweet creations!

An open category for you to show us your own savoury based favourites

A loaf, whether grain or wholemeal, incorporating malt flour and and/or malted flakes.

If you would like to try Muntons Malt products, please visit Bakery Bits

For the best and most creative bread using a Tiptree product as an ingredient

2 loaves to be submitted which will be judged as a pair: one x 454g White Tin loaf and one x 454g Wholemeal Tin loaf

For the purposes of this competition, ‘Trainee’ is defined as an Apprentice Baker or a student (full or part-time) currently attending a baking course at a recognised United Kingdom bakery school or college

Note: The winners of the Tiptree Patisserie Trainee Baker category is not eligible for the overall title of Tiptree World Bread Awards with Brook Food winner

Brown or white, fruit or plain, whatever takes your fancy. Entrants to this category must be considered amateur bakers according to the Rules of Entry and the use of bread machines is not permitted

Note: The winners of the Home-Baker categories are not eligible for the overall title of Tiptree World Bread Awards with Brook Food winner

A traditional bread made with a starter of a small amount of dough in which fermentation is active, this category is especially for  all of our Home-Baker sourdough enthusiasts! Entrants to this category must be considered amateur bakers according to the Rules of Entry and the use of bread machines is not permitted

Note: The winners of the Home-Baker categories are not eligible for the overall title of Tiptree World Bread Awards with Brook Food winner

Think your favourite bakery deserves recognition? Then now’s your chance to vote and let the world know! VOTE NOW

NOTE:

If you are a Northern Ireland-based baker, to arrange delivery of your loaves to  London for the Judging Day please contact Christine Cousins at Food NI  christine@nigoodfood.com – 07735209299