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

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

Flat, oven-baked Italian bread

A ring of yeasted wheat dough, with a brown exterior and chewy interior

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

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

Traditional Jewish enriched plaited loaf

Brown bread made from wholegrain flour

Baked bread, both hard and soft-baked pretzels

For the best and most creative bread using a Tiptree product as an ingredient. For stockists please visit www.brandsofbritain.com

An American loaf which most creatively says ‘Britain’ in whatever way the baker likes, whether by ingredients or shape – or both

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 winner of the Home-Baker category is not eligible for the overall title of Tiptree World Bread Awards  USA with Food is GREAT

PLEASE NOTE: Baked pastries and goods often referred to as Viennoise are not eligible for these Awards.

Such items are usually made from laminated and enriched (with eggs, milk, butter, cream, sugar) yeast leavened dough or pastry. Examples include croissants, pain au chocolat, pain aux raisins, Danish pastries