The Edinburgh Butter Company has announced the return of its ‘Scotland’s Best Croissant’ competition on Monday 13th October.
Scotland’s Best Croissant celebrates and supports artisan bakers who use quality ingredients to make exceptional products, offering them the chance to have their croissants crowned as Scotland’s best. The inaugural competition in 2024 drew 20 entrants from across Scotland, and was won by Maple Leaf Bakery, a home-based microbakery from Glasgow.
This year’s competition will be held on Monday 13th October at Hawksmoor, Edinburgh. Entrants will present six plain croissants to a panel of judges comprised of industry experts including Darcie Maher, owner of Lannan Bakery; Rebecca Slade, last year’s winner and owner of Maple Leaf Bakery and Chloe Black, Director of The Edinburgh Butter Company. Entries will be judged on appearance – including uniformity, colour and shape – lamination skills, texture and flavour. The winner will receive a specially-commissioned trophy by O&Co Blacksmiths, and prizes will also be awarded for the first, second and third place entries.
The competition is open to all registered bakeries based in Scotland, and participants must craft their croissant entries using The Edinburgh Butter Company’s sheet butter, which has been specially formulated for pastry lamination. The Edinburgh Butter Company proudly supplies some of the best bakeries in Scotland and beyond, helping to showcase their exceptional talent and passion for artisanal pastry making.
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Of the competition, Rebecca Slade, owner of Maple Leaf Bakery, said: “It meant so much to me to win this competition, particularly as a small home-based bakery. There is so much talent and dedication to the craft amongst the amazing artisan bakeries we have in Scotland, which is why I’m honoured to be recognised by these incredibly skilled judges. I am also indebted to Edinburgh Butter Company, whose pastry butter I’ve used since the very beginning. For me, baking has always been a labour of love, and I’m grateful to have the opportunity to share that with others.”
Chloe Black, Director of The Edinburgh Butter Company added: “At the Edinburgh Butter Company we feel our cultured butter has long been the secret ingredient behind Scotland’s finest viennoiserie. After hearing from our talented network of bakers, we realised there was a strong desire for a competition that truly celebrates the craftsmanship of croissant-making. We saw an opportunity to create an event that focuses on the quality of individual creations, ensuring that every bakery in Scotland has a fair chance to shine. This competition is our way of honouring their passion and dedication.”
Scotland’s Best Croissant is delighted to welcome all-in-one restaurant technology provider, Square UK, and Stores Supply, supply partner to the UK’s coffee community, as Gold Sponsors for this year’s event. This year’s event sits alongside the first Northern Ireland’s Best Croissant competition, introduced for 2025 following demand from bakers nationwide.
The Scottish competition will take place on Monday 13th October between 9am and 2pm at Hawksmoor, Edinburgh. To enter, contestants must register online by 26th September 2025. For more information about the competition and the Edinburgh Butter Company, and for sponsorship enquiries please visit scotlandsbestcroissant.co.uk.