M’s Bakery in Bournemouth crowned Overall Winner

Marta receiving the award

For the first time in a three year period, ‘stars’ of the baking world gathered at St John’s Church, Hyde Park, London, on 26 October 2022 for the announcement of the winners of this year’s Tiptree World Bread Awards with Brook Food.

Pain au Levain by Marta Nagy of M’s Bakery in Bournemouth was declared the Overall Winner by Stephan Hallam, the Chair of the Judges. Marta was given a cheque for UK£1000, a Tiptree hamper, KitchenAid equipment and a trophy by Scott Goodfellow, the Joint Managing Director of Tiptree.

Pain au Levain, which is the bakery’s signature white sourdough – made with flour, water and salt – had first won the Brook Food Plain Authentic Sourdough category. The bakery also took home the People’s Choice Award, where the public vote for their favourite baker or bakery.

This is the second time that the bakery, which Marta runs with her husband Istvan and has been baking with for over 30 years, has been the Overall Winner of the Awards. In 2018 they won the top accolade for their French Country Sourdough.

This year, almost 500 loaves were submitted to the Awards from around the UK, which on the morning of judging, were delivered by courier, taxi, and also in-person, to ensure their freshness.

“Seeing the high quality of the loaves submitted into this year’s Awards, it is hugely satisfying to know the skill and passion for baking good bread here in the UK is not only in good hands, but has to bode well for the successful future of our Craft,” explained Stephan Hallam.

His fellow judges, 70 of them, included Carl Shavitz, Founder & Director, Artisan Bread School, Cindy Zurias, Artisan Baker Consultant, Jane Mason, Founder & Director, Virtuous Bread, Nick Harris, Chairman, Craft Bakers Association and Juliet Sear, Baking Expert, Cook, Food Stylist, Author & TV Presenter, The Wonder Baker.

“It is great to be reunited with the bread baking community in real life, we welcomed some new judges to the family and were very impressed as always, by the expertise and passion during the judging process,” said Scott Goodfellow. “The standard of loaves submitted was very high, reflecting the excellent quality of the UK bread industry.”

The Tiptree Wold Bread Awards with Brook Food was first launched in 2013 and is open to all bakers whether this is amateur or professional.

“What a joy to be back in the ‘real’ world,” concluded Caroline Kenyon, Director of the Awards. “Seeing the remarkable array of bread on display at Cathedral Hall when we held our Judging Day, it was clear the UK bread industry has really held its own despite all the slings and arrows. What heroes they are.”

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Media contact

Caitlin Gittins
Editor, International Bakery
Tel: +44 (0) 1622 823 920
Email: editor@in-bakery.com

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