WASHINGTON, DC — Bakers from across the country are invited to enter the International Baking Industry Exposition (IBIE) World Bread Awards USA 2024.
The competition, crafted by The Bread Bakers Guild of America (BBGA) and Retail Bakers of America (RBA), will be held Oct. 7-8 at the Washburne Culinary & Hospitality Institute in Chicago and honors the art and skill of bread-making.
“The partnership between IBIE and the World Bread Awards was a huge success at IBIE 2022,” said Marissa Sertich Velie, executive director of RBA and IBIE planning committee member. “We’re thrilled to continue this relationship and bring this celebrated competition to Chicagoland bakers during IBIE’s off years.”
There are fifteen categories for bakers to enter:
- Sourdough: Naturally leavened with a sourdough starter with no added yeast. Fermentation comes from creating/utilizing a natural sourdough starter/culture. No additional inclusions (fruits, nuts, etc.) may be added to the entries. The addition of commercial yeast is strictly forbidden.
- Ciabatta: A free-form rustic and crusty Italian loaf with an open crumb structure, with or without the inclusion of oil.
- Gluten-Free: Bread of any variety but must be made with gluten-free flour and be free of inclusions.
- Baguette: Bread baked into a long, narrow loaf. A traditional French baguette has a crispy brown crust and a light, chewy interior.
- Bagel: A ring of yeasted wheat dough, with a brown exterior and chewy interior. A ring of yeasted wheat dough made by boiling it and then baking.
- Showstopper Specialty – Sweet: This is an open category for unique sweet creations.
- Showstopper Specialty – Savory: This is an open category for a baker’s personal savory-based favorites.
- Challah: Traditional Jewish enriched plaited loaf made with eggs and oil and no inclusions that uses a four- or six-strand braiding technique.
- Wholewheat/Whole Meal: Brown bread made from wholegrain flour with no inclusions. To qualify, 75% of the bread must be wholegrain.
- Pretzel: Baked bread, both hard and soft-baked pretzels, must be lye-dipped.
- Burger Bun: A bun made specifically for a burger patty, so that when it is cut in half, it carries the burger. It may be of any type, plain or flavored.
- Flatbread: Breads and crackers made from unleavened (non-yeasted) dough, including tortillas, m’smen, chapati, tortilla and more.
- Local Grains Loaf: Lean bread of any variety using at least 50% grain grown and milled within 500 miles of Chicago (no inclusions allowed).
- Student Baker: Enter as a student for a tailored category to help the future generation of bakers. Entrants to this category must be currently enrolled students in a primary or higher learning institution. The use of bread machines is not permitted nor is the use of inclusions. Note: The winner of the student-baker category is not eligible for the overall title of IBIE World Bread Awards crafted by RBA and BBGA.
- Home Baker: Brown or white or fruit or plain. Entrants to this category must be considered amateur bakers according to the Rules of Entry. The use of bread machines is not permitted nor the use of inclusions. Note: The winner of the Home-Baker category is not eligible for the overall title of IBIE World Bread Awards crafted by RBA and BBGA.
“American bakers are some of the best when it comes to incorporating both tradition and innovation in their breads,” said Karen Bornarth, executive director of BBGA. “We are so excited to see and taste that approach at work in all categories of the competition.”
Entries must be entered through the official IBIE World Bread Awards website by Sept. 30. A judging period that will evaluate the bread on taste, texture, appearance and overall quality will be conducted Oct. 1-7.
Additionally, BBGA and RBA will host hands-on workshops and seminars for entrants on Oct. 7. Winners will be announced in a ceremony on Oct. 8 and will receive prestigious titles, trophies, cash prizes and media exposure.
