Bakers rise to occasion at awards
Prize dough as regional bakes win medals
Jessie MacDougall and her prize-winning doughnuts A number of bakers across Perth and Kinross were celebrating this week after proving they have the recipe for success at the Scottish Baker of the Year awards.
Mr C’s hand-crafted pies on Jamesfield Farm in Abernethy came away with the Best Savoury in Scotland, with its piggy black pie taking the top prize.
Robert Corrigan, Mr C himself, said: “We are extremely pleased to be recognised as one of Scotland’s best bakers.
“We take our business very seriously and use traditional methods and craftsmen’s skills to deliver quality every time.
“But we could not have come this far in the competition without the votes of all our customers thank you.”
Campbell’s Bakery, which has shops in Crieff and Comrie, took home the prize for Best Bread in Scotland for its granary loaf.
The Strathearn company also came away with medals for their macaroni pies, fruit scones, and black pepper and Parmesan oatcakes, and finished the night in the top three in the Craft Baker of the Year category.
The firm’s Iain Campbell said: “We are delighted to have done so well in this competition, particularly winning the bread title overall for our best-selling granary bread, and finishing top three for craft bakery.
“It’s even better to find out about this in what is ‘Real Bread Week’ this week.
“The fact that we teach breadmaking in our school also makes it extra special, as we are passing on these skills on how to make delicious, healthy bread.
“We need to keep this alive and pass it on to the next generation.”
In addition to the national awards, Campbell’s has also announced the winner of its annual design a doughnut competition is nine-year-old Jessie Macdougall, from Crieff.
The annual competition was held during national doughnut week – which ran from May 6-13 and raises money for the Children’s Trust.
Jessie’s award-winning design was a Minty Mac, a delicious chocolate and mint doughnut.
The youngster is carrying on the family success, after her sister won the annual competition in 2016.
Iain will now recreate her mint and chocolate design to sell in the bakery.
Meanwhile, Murrays Bakers in Perth’s South Street beat the Crieff bakehouse to take home Best Craft Baker in Scotland at the afore-mentioned ceremony. And a special nod was given to its signature pineapple cakes.
The Tower Bakery took home regional bronze and silver medals for cherry scones and brown bread.
Aberfeldy’s Breadalbane Bakery and tearoom was recognised for its empire biscuits and scooped bronze for its plain scones.
Judge Mich Turner was there to present the awards.
He said: : “It has given me great pleasure to be involved in the competition again this year.
“There have been some fantastic entries and all the prizes I have handed out to bakers have been worthy in every way.
“I wish all our winners well in the coming year.”
Alan Clarke, Scottish Bakers’ chief executive, added: “It’s been a long journey to get to this point. Over 11,000 customers from across Scotland voted for their favourite bakery products across eight categories.
“In April, more than 115 bakers delivered 850 of the most popular products in the land for scrutiny by a panel of 56 expert and independent judges led by artisan baker Robert Ross.
“With products from Stranraer to Shetland, we now have a ringing endorsement for our industry.
“Now in its sixth year, the competition celebrates our love of a tasty treat from our local baker
Robert Corrigan and the team at Mr C’s in Abernethy
Iain Campbell, of Campbell’s Bakery and aims to crown just one hard rolls, individual cakes and biscuits working bakery Scottish Baker sold in Scotland every day, our of the Year. bakers work hard to keep us all
With thousands of pies, scones, going.” loaves, savoury items, morning
There have been some fantastic entries and all the prizes I have handed out have been worthy