This category is open to the very best bakers in Britain and is a great opportunity for individuals to show how they are adapting to market trends. The award is aimed at professional bakers working in any size of bakery business, however they must have a professional premises and not be based at home. Judges look not just for practical skills and product innovation but also an understanding of the candidates’ baking ambitions and achievements. The individual must be baking hands on at least one day a week and involved in the development of new products. As part of this the baker must demonstrate how their actions impact positively on the business

• Entrants who make it to stage 2 of the judging process should expect a site visit.
  

This category is open to consumer-facing bakery brands sold via third-party retailers, such as supermarkets. It recognises outstanding performance in response to changing consumer needs and market conditions. Judges will be looking for a solid brand strategy which is backed by excellent availability, innovation, and marketing. Your products can be any type of bakery item, such as bread, pastries, biscuits, pies and more, but your brand must have been operational for more than 12 months.

This category is open to businesses with a standalone production unit or units’ with an automated production line. Judges will be looking for businesses that are ambitious, growing and striving to be the best in their sector. Whether they supply breads, pies, pizzas, pastries, biscuits, cakes or other baked goods, entrants must show they are driving growth and delivering quality products to high standards on a large scale. The business should also demonstrate that they care about service and investment in people and take a responsible attitude to the environment.

• Entrants who make it to stage 2 of the judging process should expect a site visit.
  

This category is open to multiple retail operators with a minimum estate of 20 sites that sell baked goods produced through an instore bakery, supplied to the retailer part-baked or frozen, and/or produced at a dedicated manufacturing site supplying the shop estate. Judges will be looking at the retailer’s approach to the bakery category including the retail bakery environment, the customer experience, how baked goods are merchandised and how the baked goods range has developed. Entrants will also be asked to demonstrate staff training principals, how product freshness is balanced with availability and bakery product innovation.

• Entrants who make it to stage 2 of the judging process should expect an online interview and mystery shops.
  

This category is open to craft bakery businesses, not an individual baker. Entries are welcome from all types of craft business, whether they operate a single retail shop, multiple high street outlets or a wholesale craft bakery. The business should produce artisan/ craft/ handmade/ hand finished and bespoke items for its customers. Judges will be looking for new products, customer awareness, local marketing initiatives/ promotions, safety, well-trained staff and for entrants to show why the business is sound, successful and progressive.

• Entrants who make it to stage 2 of the judging process should expect a site visit.
  

This category is open to professional bakeries of all sizes ranging from large manufacturers to major retailers, craft bakeries, wholesale businesses and more. The entrant’s product must be developed to meet a specific dietary requirement such as vegan, gluten-free, sugar-free or nut-free. Judges will especially look at ingredient selection used to overcome the challenge of removing ingredients typically found in these items. Original, creative recipe formulation will be high on the agenda as well as great taste, texture, and visual appeal. Any free-from bakery product can be entered including, but not limited to, pies, pastries, artisan bakes, cakes and gluten-free breads. Each entrant must submit one product per entry however, they can submit up to three different products for this category but cannot submit that product into any other product categories. Products should be available for retail in-store or online on the 23rd October 2025 and must been new to market from 1st May 2024 to 30th April 2025. Existing products with a new recipe are eligible to enter provided the new version hit the market between the above dates. This must be stated in the entry, explaining the variation in recipes and what difference this has made.

• Products which make it to round 2 of the judging process should be delivered for a judging day on Thursday 17th July 2025
  

This category is open to businesses of all sizes ranging from large manufacturers to major retailers, craft bakeries, wholesale businesses and more. Judges will be looking for innovative, marketable products that they have never seen before. Entries may be brand new, or a twist on the flavour or format of an existing product and must be scalable in production and cost to potentially supply major retailers, wholesalers or foodservice establishments. Each entrant must submit one product per entry however, they can submit up to three different products for this category but cannot submit that product into any other product categories. Products should be available to buy in-store or online on the 23rd October 2025 and must been new to market from 1st May 2024 to 30th April 2025.

• Products which make it to round 2 of the judging process should be delivered for a judging day on Thursday 17th July 2025
  

This category is open to any bakery business that sells its goods via a direct-to-consumer website and delivers them via a third-party company; however, this does not have to be the only route to market for the firm. The business must have been operational for more than 12 months. Judges of this category will consider the website design and ease of use, sales and marketing operations, business strategy and customer service. They will also assess the ordering process, the use of packaging and the quality of baked goods upon delivery. Entrants must be able to deliver nationwide as goods will be ordered as part of the judging process.

This category gives British Baker readers the chance to recognise an outstanding individual – one who has made, or is still making, a special contribution to the baking industry. We want you to nominate someone who has gone beyond the boundaries of their paid salary or ownership, encouraged or supported others within the bakery sector and sometimes outside it too.

This category is open to people of all ages, but is aimed at those in work, training or bakery college who can demonstrate their achievements over the past three years since entering college or the baking industry. Entrants may be from any part of the baking industry, including (but not limited to) a college, craft bakery, supermarket, plant bakery, ingredient, or equipment companies. Judges are looking for a person who will contribute to shaping the future of the baking industry. If you believe you, or someone you teach or employ, is that person, enter now.

• Entrants who make it to stage 2 of the judging process should expect an online interview
  

This category is open to businesses of all sizes ranging from manufacturers to major retailers, wholesalers, or foodservice and craft bakeries. Judges will be looking for breads that are original, look and taste great, and have been a hit with consumers. Entries can include, but is not limited to, artisanal breads, continental breads, sourdough, seeded or fruited breads, breads with grains, internationally inspired breads, soda breads, tea breads or novel crusty breads. Judges will be looking for a thorough understanding of the market and consumer needs which informed the development process of the loaf. They will also be looking for an excellent bake and delicious product. Each entrant must submit one product per entry however, they can submit up to three different products for this category but cannot submit that product into any other product categories. Products should be available for retail in-store or online on the 23rd October 2025 and must been new to market from 1st May 2024 to 30th April 2025. Existing products with a new recipe are eligible to enter provided the new version hit the market between the above dates. This must be stated in the entry, explaining the variation in recipes and what difference this has made.

• Products which make it to round 2 of the judging process should be delivered for a judging day on Thursday 17th July 2025
  

This category is open to businesses of all sizes ranging from manufacturers to major retailers, wholesalers, or foodservice and craft bakeries as well as their suppliers. There are many sustainability angles to explore including reduction of waste and carbon footprint, innovative new uses for by-products, changes in logistics to improve vehicle efficiency, the use of green electricity and more. Judges will be looking at the goals of the initiative and the actions put in place to achieve them, including changes in operations, staff buy-in and training, how it was communicated to customers and partnerships that may have been created to achieve the results. The project can be ongoing but must show results so far. Entrants will be asked to provide measurable results to demonstrate this.

• Entrants who make it to stage 2 of the judging process should expect an online interview
  

This award is aimed at suppliers to the baking industry – those that provide ingredients, equipment, packaging, or other services to businesses making finished bakery products. The judges will be looking for excellent levels of service and communication, high fulfilment rates, and a genuine drive to contribute to the longevity of the industry. They’ll also be looking at collaboration between suppliers and customers to help drive innovation and efficiency in the industry.

This category is open to teams of all sizes and from any area of the baking industry, from craft bakers to large manufacturers, retailers, and suppliers. Judges will be looking for solid examples of teamwork that drive success, growth, and efficiency for the business. They will be looking at how the team communicates to achieve common goals and how they work together to upskill individual members and the team as a whole.