Attending a pastry baking competition can be just as nerve-wracking as watching a sports tournament, as quiet anticipation is in the air and the pressure is on to create the perfect result. The Edinburgh Butter Company hosted a croissant-baking competition, determining the best croissants in Scotland.
Hosted at Hawksmoor Edinburgh on October 13, this year’s event had 14 bakeries competing for the top spot, with our very own Wheatberry Bakery crowned as the bakery with the best croissants in Scotland for 2025.
To help determine the winner, entrants presented six plain croissants to a panel of judges – 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. The croissants were judged on their uniformity, colour and shape, as well as lamination skills, texture and flavour.
On top of Wheatberry Bakery winning this year’s competition, Patina Bakery won second place, while The Old Quay Bakehouse came third, winning prizes, such as Silikomart Silicone Moulds, Brecknell Scales and Blackthorn Salts. What is more, the winner received a specially-commissioned trophy by O&Co Blacksmiths.
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.”