The Edinburgh Butter Company has announced Wheatberry Bakery as the winner of 2025’s Scotland’s Best Croissant competition.
Held on Monday 13 October at Hawksmoor, Edinburgh, this year’s competition drew 14 entrants. Placing first, Wheatberry Bakery received a specially-commissioned trophy by O&Co Blacksmiths. Patina Bakery won second place, whilst The Old Quay Bakehouse placed third. Prizes included Silikomart Silicone Moulds, Brecknell Scales and Blackthorn Salts.
The competition attracted entrants from across Scotland, including Sloe Lane Bakery, The Palmerston, HAVN Bakery, KJ’s Bothy Bakery and Kaf Coffee, amongst others.
Entrants presented 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; baker Peter Sawkins and Chloe Black, Director of The Edinburgh Butter Company. Entries were judged on appearance – including uniformity, colour and shape – lamination skills, texture and flavour.
Open to all registered bakeries based in Scotland, participants crafted their croissant entries using The Edinburgh Butter Company’s sheet butter, which has been specially formulated for pastry lamination. They proudly supply some of the best bakeries in Scotland and beyond, helping to showcase their exceptional talent and passion for artisanal pastry making.
Winner of the competition, Wheatberry Bakery, said: “Winning the award serves as recognition for the small but dedicated team at Wheatberry Bakery, who strive to produce pastries and bread of the highest quality. Standards of entries to the competition were very high, so recognition for our efforts from a panel of such well respected judges, is fantastic.”
Chloe Black, Director of The Edinburgh Butter Company added: ”Yet again this year, the standard was exceptionally high and showcases Scotland’s wealth of skilled artisan bakers. Amongst the other entrants, Wheatberry Bakery’s croissant really stood out for its beautiful appearance alongside its incredible texture and flavour. It has been a great day, the highlight being having all the bakers in the same room.”
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Gold sponsors for this year’s event were all-in-one restaurant technology provider, Square UK, and Stores Supply, supply partner to the UK’s coffee community. The competition was also sponsored by Arken Creative, Icertech, Fresho, Harvey & Brockless, Novonesis and Wildfarmed.
This year’s event is followed by the first Northern Ireland’s Best Croissant competition on 27 October, introduced for 2025 following demand from bakers nationwide.
