Artisan Bread Competition 2026 - New Zealand’s Baking Association

ENTRIES NOW OPEN – 2026 Baking NZ Artisan Bread Competition

Wellington – Thursday 2nd July 2026

Do you have the Best Artisan Bread in New Zealand for 2026? It’s time to put your loaves on the line. Please read over the entry rules below and then fill out the registration form to enter.

Key Entry Info:

Open to all commercial bakeries within New Zealand.
Registration closes on Wednesday 24th June 2026.
All entries must be received on Wednesday 1st July 2026.
Entries must be delivered to:

Rydges Wellington Airport
28 Stewart Duff Drive, Rongotai, Wellington 6022
Attention: Baking NZ – Marcus Braun

All deliveries must be between 10.00am and 5.00pm on Wednesday 1st July 2026.
Judging will take place on Thursday 2nd July 2026.

Entry Rules

One entry per bakery ownership.
Open to white, wholemeal, seeded, rye, or mixed flour breads.
Sourdough, yeasted, or hybrid fermentation is allowed.
Final baked loaf weight must be between 700g and 1000g.
Traditional Batard shape only.
Functional scoring and light flour dusting only.
No sweet, filled, or decorative breads.
Submit two full loaves: one for judging and one for display.
Ensure your entry code is clearly visible on the packaging.
Include a printed and laminated A5 description card with:
- Description of bread, e.g. Sprouted Spelt Sourdough
- Ingredients
- Fermentation method, e.g. sourdough, yeast, or hybrid
- Short product description or inspiration
No bakery name, logo, or identifying marks on the description card or bread.

Judging Criteria — 100 Points Total

20% Appearance: Shape, moulding, scoring.
20% Bake: Evenness of bake, crust colour, crust texture.
20% Crumb Structure: Open/even crumb, fermentation, hydration, proving.
40% Flavour: Taste, mouthfeel, smell/aroma.

Clarification of Rules

Not allowed: decorative scoring, painted, or coloured designs.
Not allowed: breads baked in tins. Free-form moulding only.
Allowed: bread may be proved in a basket or banneton.
Allowed: traditional Batard shape only, functional scoring, and light flour dusting.

Disqualification

Entries may be disqualified for:

Overweight or underweight loaves.
No laminated A5 description card.
No entry code.
Bakery name or logo identified on the description card.
Less than two loaves or more than two loaves presented.
Not traditional Batard shape.
Baked in a loaf tin.
Late arrival of entry.

Prizes

1st Place: One full pallet of Mauri Flour, Trophy, and Award Certificate.
2nd & 3rd Place: Award Certificates.
The top 10 artisan breads will be ranked and recognised.

Point of Contact

For questions about the competition, please contact:

Marcus Braun – Baking NZ
marcus.braun@lfbit.co.nz
027 367 7508

Registration – Artisan Bread Competition 2026

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Competition Terms & Conditions:(Required)

I have read the baking competition's T&Cs and agree to accept it.

Baking New Zealand - Competition Terms and Conditions of Entry
These Terms and Conditions govern entry into any baking competition organised by
Baking New Zealand Incorporated (hereinafter referred to as “Baking NZ”). By submitting
an entry, all entrants agree to comply with and be bound by the following:
1. Eligibility to Enter
1.1. Entry is open to all individuals or businesses involved in the baking industry, unless
otherwise specified in the individual competition's Entry Schedule. 1.2. Baking NZ
reserves the right to verify the eligibility of any entrant at any time and may request
supporting documentation.
2. Entry Process
2.1. Each competition will have an accompanying Entry Schedule, which outlines
categories, product requirements, key dates, submission instructions, venue details, and
entry fees (if applicable). 2.2. All entries must be submitted in accordance with the
instructions provided in the Entry Schedule. 2.3. All entries must be registered prior to the
entry cut-off date stated in the Entry Schedule. Late entries will not be accepted under any
circumstances. 2.4. On successful registration, entrants will be issued a unique Entrant
Identification Number via email. This number is essential for submission.
3. Entrant Identification and Labelling
3.1. The Entrant Identification Number must be clearly and securely attached to each
product or display board submitted. 3.2. No branding, logos, business names, personal
names, or identifying marks are permitted anywhere on or with the product. 3.3. Any entry
submitted without the Entrant Identification Number or with any identifying information will
be automatically disqualified without refund. 3.4. It is the sole responsibility of the entrant
to ensure the correct and compliant labelling of entries.
4. Judging Process
4.1. All entries will be judged anonymously and solely on the quality, appearance, taste,
and technical merit of the product. 4.2. Judges are appointed by Baking NZ and are
qualified experts in the baking and food industry. 4.3. All judging decisions are final, and
no correspondence will be entered into. 4.4. Scores and feedback may be provided at the
sole discretion of the judges and Baking NZ but are not guaranteed.
5. Disqualification and Rejection of Entries
5.1. Entries may be disqualified at any stage if: - They are submitted after the cut-off date.
- They are not labelled in accordance with section 3. - They do not comply with the product

specifications in the Entry Schedule. - They are deemed unsafe, spoiled, or improperly
handled. 5.2. Disqualified entries are not eligible for a refund of any fees paid and will not
be returned unless otherwise agreed in writing.
6. Delivery of Entries
6.1. Entrants are responsible for the timely and safe delivery of their entries to the
specified venue and time. 6.2. Baking NZ takes no responsibility for entries that are
delayed, lost, or damaged in transit. 6.3. Delivery instructions, including exact date, time,
packaging requirements, and location, will be detailed in the Entry Schedule and must be
followed strictly.
7. Ownership and Use of Entries
7.1. All products submitted become the property of Baking NZ upon delivery and will not
be returned. 7.2. By entering, you grant Baking NZ the right to photograph, sample,
display, publish, and promote your entry for promotional or educational purposes. 7.3. Any
use of entrant names or business names for promotional purposes will only occur with
express permission.
8. Liability
8.1. Baking NZ accepts no responsibility for any loss, damage, or injury arising from
participation in the competition or from the handling or preparation of entries. 8.2. Entrants
enter and deliver products at their own risk. 8.3. It is the responsibility of the entrant to
ensure that all products are safe for handling and consumption.
9. Privacy
9.1. Personal information collected during the registration process will be used solely for
the purposes of administering the competition and communicating with entrants. 9.2. Your
information will not be shared with third parties unless required by law or with your
consent.
10. Conduct and Fair Play
10.1. Entrants are expected to behave professionally and in the spirit of good
sportsmanship. 10.2. Any attempt to influence judges, breach anonymity, or manipulate
outcomes will result in immediate disqualification and potential ban from future events.
10.3. Any concerns or issues must be submitted in writing to Baking NZ within 7 days of
the competition. Verbal complaints or public online criticism without prior contact will not
be entertained.
11. Acceptance of Terms
11.1. Submission of an entry constitutes acceptance of these Terms and Conditions. 11.2.
Baking NZ reserves the right to amend these terms at any time, with notice provided on
the official Baking NZ website or Entry Schedule.

Issued by: Baking New Zealand Incorporated
Contact: competition@bakingnz.co.nz
Website: www.bakingnz.co.nz