Leith-based Selkie Bakery was crowned Supreme Champion at the 2025 Scottish Bread Championship (Saturday 15 February), earning high praise for its sourdough loaf.
Dunbar Community Bakery was named Reserve Champion for its 100% rye loaf with coriander and sunflower seeds.
The event was held at Bowhouse in Fife and attracted a record 210 entries. It came at the start of Real Bread Week, which runs from 15 to 23 February.
The championship featured a diverse range of categories, from classic sourdough to breads crafted with locally grown grains. Judges meticulously assessed each entry, evaluating their flavour, texture, and overall quality.
The event is seen as a vital platform for promoting Scotland’s rich baking heritage and supporting local producers. Organisers emphasised the importance of using Scottish-grown grains and traditional techniques, highlighting the connection between bread and the land.
It formed part of the Scottish Festival of Real Bread, where attendees had the opportunity to sample award-winning loaves, participate in workshops, and learn from expert bakers.
“The standard of entries this year was truly exceptional,” said Wendy Barrie, co-founder of the Scottish Bread Championship. “It’s heartening to see the dedication and skill of our bakers, and their commitment to producing high-quality, nutritious bread.”
