The Company Bakery was among the bakers taking part in a challenge to create the largest-ever Empire biscuit.
And although they did not win the competition in Fife, they made sure that the giant biscuit did not go to waste, with the Tranent-based charity reaping the rewards.
Lisa McCart, from the foodbank, thanked the bakers for donating three-quarters of the tasty treat.
She said: “It was a phenomenal gesture.
“It was just so lovely and it helped spread a bit of happiness.
“It can be the difference to somebody’s day – having a cup of tea and a sweet treat can lift your mood, lift your spirit.
“It was such a nice thing for them to share it.”
And the biscuit has been enjoyed by people throughout the town, with “a big chunk” dropped off at Fa’side Community Kitchen for its Thursday lunch club.
The Company Bakery, which is based in Musselburgh, and the foodbank have struck up a partnership, which sees the bakery regularly make donations, including sourdough bread which goes into food parcels.
The bid for a very big biscuit came through an unusual competition as part of the launch of the Scottish Baker of the Year Awards at Fife College in Dunfermline.
Four bakeries from across Scotland pushed their baking skills to the limit over two hours to create the gigantic Empire biscuits.
The treat usually consists of two shortbread discs sandwiched together with jam, with icing and a sweet on top.
However, the bakers were tasked with ignoring the traditional size and instead making massive versions.
Harry Gow Bakery, which is based in Inverness with branches across the Highlands, emerged victorious at the end of the challenge with a biscuit measuring 78 inches in diameter.
Marta Monellini, marketing and brand manager at The Company Bakery, enjoyed the challenge.
The Musselburgh-based bakery served up a biscuit measuring nearly 60 inches and weighing 70 kilogrammes.
Ten kilogrammes of raspberries went into creating the jam alone, while a four-kilogramme jelly tot was made to go on the top.
Marta said: “The first challenge was as part of our product range we don’t really make them.
“We make jam and we make shortbread through our café, but we never had to think on that scale.
“The biggest challenge was definitely the scale.
“We have got big ovens and big vans, but we had to construct a special tray to bake the biscuit first.”
Judging the massive biscuits, which still had to taste nice, was The Great British Bake Off 2020 winner Peter Sawkins.
He said: “There was such a great atmosphere throughout the day; competitive, yes, but also incredibly supportive.
“Everyone involved should be proud of what they achieved.
“It’s events like this that remind you how strong and connected the Scottish baking community really is.”
Fortunately, the biscuits did not go to waste at the end of the competition.
The Scottish Baker of the Year Awards will take place in May.
Lesley Cameron, chief executive at Scottish Bakers, said: “What a brilliant day celebrating the incredible talent across Scotland’s baking industry.
“Whether you’re a local hero or an icon, today was about pushing creativity, precision and teamwork to the next level.”