The “Bread Baker of the Year” is an award competition run annually by the NZ Association of Bakers (NZAB) for the best newly or nearly qualified bread baker in New Zealand.
There are two classes of entry:
1. Young Bread Baker where candidates must be no older than 30 years of age on 1 January 2026
2. Open class where there is no age limit.
Young bread bakers automatically have entry to both classes.
The 2026 competition will be held in Auckland on the 11th and 12th of November. The Association of Bakers are now inviting nominations for the award competition. Forms for nominations can be downloaded and printed by clicking here
It is important that the form is completed as fully as possible, attaching copies of all relevant academic and trade examination results. Completed forms should be sent to the address indicated on the form by 11 September 2026.
The winner of the award will be presented with a trophy and a research grant up to the value of $15,000 for research such as overseas travel to look at new technology, ingredients, process or trends in products. If the winner of the Young Baker award also wins the open class of the competition, only one research grant will be awarded.
At the Judges’ discretion, if in any class, the standard of performance is not considered high enough, an award for that class will not be given.
The winner may also be asked to represent New Zealand at the LA Judge Award competition which will be held in Sydney in 2027.
Criteria for participation in the Young Bread Baker of the Year competition is as follows:
- As a minimum – level 3 NZQA Qualification in a Bread Baking discipline (certificates to be provided) that must be completed within 5 years from commencing training.
- Candidates must be no older than 30 years of age on 1 January 2026;
- Candidates must be no more than 2 years from completion of their most recent NZQA or equivalent, bread baking related Qualification on 1 January 2026;
- Previous winners of an award may not enter in subsequent years, unless specifically invited to participate by the NZAB;
- The NZAB reserves the right to utilise pre-selection should candidate numbers be greater than the competition facilities can handle
Criteria for the Open Class is the same as for the Young Baker, but with the age limit removed.
Candidates participating in the 2-day competition will be expected to demonstrate the following skills:
- An ability to professionally introduce themselves to the judges
- An ability to deliver a high quality, well researched 10 to 12 minute presentation on a topic supplied a minimum of 4 weeks prior to the competition commencing
- An excellent knowledge of baking theory with particular focus on bread baking and general bakery science
- An ability to produce a range of products including lidded breads, hand moulded breads and small goods in a test bakery environment
- An ability to calculate bakery percentages and product costings
There are several parts to the competition. See below for the percentage of marks allocated to each part:
- Practical baking skills 40%
- Written theory 30%
- Research and presentation 30% (this includes 2% for your personal introduction)
Candidates will be expected to be in Auckland by 8am on the first day of competition and will be finished by 4pm on the second day.
Note that this year reasonable travel and accommodation costs will be covered by NZAB. The Baking Industry Research Trust’s Secretary, Tania Watson (021 165 9949 or at tania@bakingresearch.org.nz) will make travel and accommodation bookings.
All candidates will be expected to attend a casual meal on the evening of the first day of competition so they can interact with other candidates and the judges.
A programme will be sent out once applications close.
Note that places in the competition are limited so a preliminary elimination round, consisting of a short theory exam will be held mid September. Arrangements will be made so that nominees can sit this exam at, or in the same area as, their workplace.
Please contact the Baking Industry Research Trust’s Secretary, Tania Watson, on 021 165 9949 or at tania@bakingresearch.org.nz if you have any queries about the competition.