After two years of recognizing the USA’s bread heroes virtually, the Tiptree World Bread Awards returned with a grand celebration on Sept. 20 to celebrate the great loaves created by our nation’s bakers. For the first time since the Awards’ inception, the judging and awards reception was held at the International Baking Industry Exposition (IBIE).

Caroline Kenyon, founder and director of the Awards, pointed out “there is an incredible community that is the bread world. It’s local. It’s regional. It’s national. It’s global. There is a sense of purpose that is so meaningful.”

Guy Frenkel of Céor in Santa Fe Springs, California has been declared the Overall Winner of the Tiptree World Bread Awards USA with IBIE, the nation’s leading celebration of the art of bread-baking, with his sourdough loaf.

Stars of the bread-baking world gathered at the International Baking Industry Exposition (IBIE), the Western Hemisphere’s biggest baking convention, in Las Vegas on Tuesday September 20 for the announcement of the winners of the prestigious Awards, which were held at IBIE for the first time since their inception.

Frenkel’s sourdough loaf, named Glorious Bastard, was awarded First place in the Sourdough category before scooping the top prize. It was an evening of great triumphs for Frenkel, the LA-based film-maker turned bread-baker who has been described as Hollywood’s wizard of bread; he was also declared winner of the Burger Bun category and runner-up in a further three categories: Bagel, Challah and Specialty Savory.

On behalf of Frenkel, who wins $1000 as the Overall Winner of this year’s Awards, Naz Shekarchi, Céor’s Operations Director, was presented with a trophy and hamper by Scott Goodfellow, Joint Managing Director of Tiptree. "It has been fantastic to host Tiptree World Bread Awards USA at IBIE, the USA’s biggest baking conference,” said Goodfellow. “Tiptree’s relationship with the United States goes back over a century, and after the last few years of lockdowns, it is so good to be back with our friends.”

Bakers from across the nation triumphed at the Awards, which celebrates a total of 15 different categories of bread.

“The standard has been exceptional and how fitting that these, the 5th USA Awards, have been held at IBIE,” says Stephen Hallam, Chair of the Judges. Hallam’s team of 23 judges came together from across the US, the UK and Europe, and included Melissa Yanc, Quail & Condor Bakery, Karl De Smedt, The Sourdough Librarian, William Leaman Chef, Bakery Nouveau and Coinneach MacLeod, Hebridean Baker.

“We are honored to host the Tiptree World Bread Awards competition and award ceremony at the Baking Expo™,” said Dennis Gunnel, president of Formost Fuji and the 2022 IBIE chair. “On behalf of everyone at IBIE, congratulations to this year’s winners for mastering the art of baking in their respective categories and creating exceptional loaves that delighted the judges.”

Home-Baker
Sprouted Wheat with Figs and Pecan Loaf
By Richard Sperry (Salt Lake City, Utah)

Speciality Sweet
Pistachio and Cherry Panettone
By Diego Cubas, Wynn Las Vegas, F&B Encore (Las Vegas Valley, Nevada)

Speciality Savory
Forbidden Rice and Sesame Loaf
By Sandeep Gyawali, Miche Bread (Austin, Texas)

Gluten Free
Rye-less Rye Buckwheat Sourdough
By Mario Librandi, Vegan Mario’s (Oakview, California)

Pretzel
Bayern Pretzel
By Johann Willar, Wynn Las Vegas (Las Vegas, Nevada)

Challah
Leavened Challah
By Johann Willar, Wynn Las Vegas (Las Vegas, Nevada)

Bagel
Jerusalem Bagel
By Khawla Khalifa, Le Paton (Rancho Cucamonga, California)

Flatbread
Pane Alla Pala
By Michael Kalanty, produced for Delfina Restaurants (San Francisco, California)

Burger Bun
Heirloom Brioche Buns
By Guy Frenkel, Céor (Sante Fe Springs, California)

Ciabatta
Pane Alla Pala
By Michael Kalanty, produced for Delfina Restaurants (San Francisco, California)

Baguette
Traditional Baguette
By Stephane Grattier, Boulangerie Christophe (Georgetown, Washington DC)

Wholewheat/Wholemeal
Hill Country Hundo
By Sandeep Gyawali, Miche Bread (Austin, Texas)

Sourdough
Glorious Bastard
By Guy Frenkel, Céor Bread (Sante Fe Springs, California)

People’s Choice
Michelle Nicholson, The Flour Girl (Hebron, Connecticut)

Tiptree Showstopper USA
Brioche Feuilletée
By Rich Gardunia, Crave Kitchen Bar (Eagle, Idaho)

Tiptree is headline sponsor of the World Bread Awards. The first Tiptree preserves were made in 1885 and Tiptree jams and preserves are now sold across the world, many of them made with fruit still grown on their farms in Essex www.tiptree.com