STORY: Bread By Bike triumphs at The Tiptree World Bread Awards with Brook Food
Bread by Bike in Brixton has taken the top honours at the Tiptree World Bread Awards with Brook Food with it’s Hippy Bread, made by Andy Strang.
Andy was presented with a cheque for £1,000, a Tiptree hamper, KitchenAid equipment and trophy by Scott Goodfellow, joint managing director of Tiptree.
The awards ceremony was hosted last night (15th October) by Stephen Hallam, master baker, managing director of Dickinson & Morris and chair of the judges.
Andy also took the win in the Brook Food Authentic Sourdough with Added Ingredients category.
He beat off competition from hundreds of loaves sent in from around the UK – they were delivered by courier, taxi and in person on the morning of the judging at Cathedral Hall, Westminster Cathedral, to ensure maximum freshness.
There were over 100 judges, including Apollonia Poilâne of Paris bakery Poilâne and Harry Lomas, executive head chef at Wembley Stadium.
Stephen Hallam said the win was all the more impressive because “yhe field was more competitive than ever.”
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Full list of Winners
Overall Winner
Hippy Bread, Andy Strang, Bread by Bike, Brixton
Brook Food Authentic Sourdough
Pastonacre Sourdough, Ed Clark, Pastonacre, Norfolk
Brook Food Authentic Sourdough with Added Ingredients
Hippy Bread, Andy Strang, Bread by Bike, Brixton
Carr’s Flour Baguette
Tradition Francaise, Maxime Caillon, Hotel Café Royal, London
Ciabatta
Ischia Ciabatta, Carl Ashworth, Fat Toni’s Pizzeria Bakehouse, Gloucestershire
Flatbread
Cheese & Chilli Focaccia, Roger Haycock, Roger’s Bakery, Huddersfield
Fruit Bread
Irish Fruit Loaf, John Agnew, Ann’s Pantry, Northern Ireland
Gluten Free
Gluten Free Bread, David Nizi, Nizi Bakery, Herefordshire
Great British White
Old School Split Tin, Paul Barker, Cinnamon Square, Hertfordshire
Home Baker Open
Focaccia, Graham Kinnear, Northamptonshire
Home Baker Authentic Sourdough
Mum’s Sourdough Olive Bread, Gulsum Genc Koc, Mill Hill, London
Matthews Cotswold Flour Best Restaurant/Gastro Pub Bread
Potato, Fresh Thyme & Onion Seeds, Francois Bonnefoy, Capital Bread, Middlesex
Real Bread Campaign sponsored by Shipton Mill
Smashed Pumpkin Seed Bread, Ildiko Toth, Cultured Bread Bakery, Essex
Speciality Savoury
Sussex Seeded, Linda Kianfar, Foodhaven, East Sussex
Speciality Sweet
Apple, Honey & Pecan Challah, Tami Isaacs-Pierce, Karma Bakery, Hampstead, London
Tiptree Patisserie Trainee Baker
Caroline Jevachandran, National Bakery School
Tiptree Showstopper
Muesli & Marmalade Sourdough, Dominic Salter, Salt Bakehouse, Gloucestershire
People’s Choice
Mark Bennett, Patisserie Mark Bennett, Dorset
Zeelandia Wholegrain
Malt Crunch Sourdough, Nicola Cooper, Blake’s Kitchen, Oxfordshire