Maple Leaf Bakery, a home-based microbakery in Glasgow, has clinched the top spot in Scotland’s Best Croissant competition, organised by The Edinburgh Butter Company.
The prestigious event took place on Monday, 28 October, at The Balmoral Hotel in Edinburgh, with HAVN from Bridge of Allan securing second place and Edinburgh’s Patina coming in third.
The Glasgow-based bakery triumphed over a formidable lineup of contestants, including well-known establishments from across Scotland such as Jeju Baked Goods, The Culinary Kiwi Bird, Kaf Coffee, and Wild Hearth, among others.
A panel of esteemed judges, including Ross Sneddon, executive pastry chef at The Balmoral, and Kayleigh Turner, head pastry chef at the two Michelin-starred The Glenturret Lalique, meticulously evaluated each entry based on shape, colour, pastry development, texture, and taste.
“We were impressed with the extremely high standard of all the entries, but Maple Leaf’s croissant really stood out for us and we unanimously agreed that that croissant deserved the trophy” said Chloe Black.
“We were thrilled to award Rebecca with a restaurant voucher for top Edinburgh restaurant Tipo alongside a specially commissioned trophy created by O&Co Blacksmiths.
“We wanted to create a special trophy for the winner to proudly display in their bakery and we are really pleased with what Olly fabricated for us.”
The competition, backed by sponsors including The Balmoral Hotel and Blackthorn Salt, showcased the remarkable talent and creativity within Scotland’s artisanal baking community.
Turner, added: “All of the entries were remarkable, and each bakery should take pride in their achievements. However, Maple Leaf’s croissant truly stood out as a clear favourite, receiving high scores across the board.”
The competition was supported by other sponsors including The Balmoral Hotel, Rackmaster Baking & Catering Equipment, Mark Murphy, and Blackthorn Salt.
It attracted an impressive range of entries from talented bakers across Scotland, reflecting the strength and creativity within the country’s artisanal baking scene.
Rebecca Slade, owner of Maple Leaf Bakery, expressed her excitement: “It means 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 among 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.”
Operating from a small home kitchen in Glasgow, Maple Leaf Bakery has garnered a devoted following for its diverse range of baked goods, with a focus on quality over quantity.
The bakery prides itself on using traditional techniques and premium ingredients to craft its award-winning croissants in small batches.
The Edinburgh Butter Company, which supplies many of Scotland’s finest bakeries, continues to champion exceptional talent and passion in artisanal pastry making across the country.
For further details about the competition and The Edinburgh Butter Company, interested parties can visit scotlandsbestcroissant.co.uk.
For more information about the competition and the Edinburgh Butter Company, please visit scotlandsbestcroissant.co.uk.
