The Edinburgh Butter Company has announced the return of its \u2018Scotland\u2019s Best Croissant\u2019 competition on Monday 13th October.<\/p>\n
Scotland\u2019s 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\u2019s 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.\u00a0<\/p>\n
This year\u2019s 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\u2019s winner and owner of Maple Leaf Bakery and Chloe Black, Director of The Edinburgh Butter Company. Entries will be judged on appearance \u2013 including uniformity, colour and shape \u2013 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.<\/p>\n
The competition is open to all registered bakeries based in Scotland, and participants must craft their croissant entries using The Edinburgh Butter Company\u2019s 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.<\/p>\n
Enjoying this article? Sign up for our FREE newsletter!<\/a><\/p>\n Of the competition, Rebecca Slade, owner of Maple Leaf Bakery, said:\u00a0\u201cIt 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\u2019m honoured to be recognised by these incredibly skilled judges. I am also indebted to Edinburgh Butter Company, whose pastry butter I\u2019ve used since the very beginning. For me, baking has always been a labour of love, and I\u2019m grateful to have the opportunity to share that with others.\u201d<\/p>\n Chloe Black, Director of The Edinburgh Butter Company added:\u00a0\u201cAt the Edinburgh Butter Company we feel our cultured butter has long been the secret ingredient behind Scotland\u2019s 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.\u201d<\/p>\n Scotland\u2019s Best Croissant is delighted to welcome\u00a0all-in-one restaurant technology provider,\u00a0Square UK<\/a>, and\u00a0Stores Supply<\/a>, supply partner to the UK\u2019s coffee community, as Gold Sponsors for this year\u2019s event. This year\u2019s event sits alongside the first Northern Ireland\u2019s Best Croissant competition, introduced for 2025 following demand from bakers nationwide.\u00a0<\/p>\n 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\u00a0scotlandsbestcroissant.co.uk.<\/a>\u00a0<\/p>\n