Bread by Bike sourdough tops World Bread Awards

London-based Bread by Bike has been declared overall winner of the 2019 Tiptree World Bread Awards with Brook Food.

Hippy Bread, made by Andy Strang of the Kentish Town bakery, took the top spot at the event, held last night (15 October) at St John’s Church, Hyde Park, London.

Bread by Bike describes the Hippy Bread, which also won the Authentic Sourdough with Added Ingredients category, as “an all-natural blend of organic wheat and rye flour fermented for 48 hours and packed with pumpkin, sunflower, flax and poppy seeds”.

“The field was more competitive than ever,” said chair of judges Stephen Hallam, master baker and managing director of Melton Mowbray pork pie maker Dickinson & Morris. More than 100 judges selected the winners, including Apollonia Poilâne of the Paris bakery Poilâne and Harry Lomas, executive head chef at Wembley Stadium.

“The choice, range and quality of bread in Britain today is immense,” said Caroline Kenyon, director of the awards.

Strang was presented with a cheque for £1,000, a Tiptree hamper, KitchenAid equipment and trophy by Scott Goodfellow, joint managing director of Tiptree.

The winners:

Overall Winner
Hippy Bread, Andy Strang, Bread by Bike, Kentish Town

Brook Food Authentic Sourdough
Pastonacre Sourdough, Ed Clark, Pastonacre, Norfolk

Brook Food Authentic Sourdough with Added Ingredients
Hippy Bread, Andy Strang, Bread by Bike, Kentish Town

Carr’s Flour Baguette
Tradition Française, 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 Pearce, 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, Mark Bennett Patisserie

Zeelandia Wholegrain
Malt Crunch Sourdough, Nicola Cooper, Blake’s Kitchen, Oxfordshire

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