Beyond traditional bakes

Competitors can enter an array of categories, outlined with specific parameters to ensure submissions are consistent. Along with more traditional categories such as ciabatta and baguette, there are also some new ones that reflect current consumer trends, such as sourdough, whole wheat/whole meal and gluten-free.

“We were intentional about designing categories that reflect both tradition and innovation,” said Karen Bornarth, executive director of BBGA. “From naturally leavened sourdoughs to gluten-free loaves and student entries, we wanted every baker to see themselves in this competition.”

In addition to the classic segments, there are open Showstopper categories that offer entrants the opportunity to demonstrate their favorite sweet or savory baked goods beyond the ones in this year’s competition.

The Student Baker category shines a spotlight on emerging industry members. This category’s continued presence reflects IBIE’s investment in the future of baking.

“It gives the next generation of bakers a chance to step into a tradition like the World Bread Awards and showcase their skills on a national stage,” Sertich Velie said. “Creating opportunities for young talent to be seen and celebrated is so important not only for their growth but also for the future of the baking industry.”