LAS VEGAS — A tabernacle of expert artisans were honored during the brunch and awards ceremony for the 2025 IBIE World Bread Awards.

The competition, held over the course of two days in the Artisan Marketplace at the Baking Expo, drew in 63 bakers and trainees who submitted 170 baked goods for consideration. Entrants hailed from countries such as the US, India, Australia, Italy, United Arab Emirates and Mexico.

“This is the fifth year of the World Bread Awards here in the US, and with support from our sponsors and partners, it has become a standard of excellence for both consumers and the industry alike,” said Stephen Hallam, head judge of the World Bread Awards. “But let us please remember, albeit skillfully and passionately crafted by the baker, it’s the loaf that wins.”

A panel of expert judges spent two days evaluating each entry for an array of parameters including taste, texture, crumb structure, proof, composition and spring.

Of the 12 main category winners, Guy Frenkel, founder and owner of Ceor Bread in Santa Fe Springs, CA, was named Supreme Champion for his heirloom sourdough entry. He is a repeat winner in this category, having taken home the same award in 2022.

“I’m super happy I gave it my best effort,” Frenkel said. “I was coming prepared to lose because sourdough is not an exact science. The loaf is only as good as the luck of the day, and there was some luck involved.”