Glasgow baker wins award for 'Scotland's Best Croissant' at Balmoral Hotel in Edinburgh

A home-based bakery in Glasgow has won the first-ever title of ‘Scotland’s Best Croissant’.

Maple Leaf Bakery, run from a small home kitchen, was named the winner of Scotland’s Best Croissant competition at the Balmoral Hotel in Edinburgh on October 28.

The competition, the first of its kind, was sponsored by the Edinburgh Butter Company and saw several established bakeries around Scotland enter.

Maple Leaf triumphed over names including Jeju Baked Goods, The Culinary Kiwi Bird, Kaf Coffee, Dune Bakery, The Palmerston, Station House Bakery, Sunrise Bakehouse, Freedom Bakery, Argyle Place, and Le Petit Francais.

Each entry was assessed based on shape, colour, pastry development, texture, and taste. soundbitepr via Supplied

HAVN in Bridge of Allan took second place, with Patina in Edinburgh finishing third.

The competition was judged by Ross Sneddon, executive pastry chef at The Balmoral; Darcie Maher, owner of Lannan Bakery; Kayleigh Turner, head pastry chef at the two Michelin-starred The Glenturret Lalique; Milly Kenny-Ryder, author of “Britain’s Best Bakeries”, and Director of Edinburgh Butter Company, Chloe Black.

Each entry was carefully assessed based on its shape, colour, pastry development, texture, and taste.

Maple Leaf Bakery, which has built a loyal following with its wide selection of baked goods, said it focuses on quality over quantity, crafting small batches with a dedication to traditional techniques and quality ingredients.

Maple Leaf Bakery took home the award. soundbitepr via Supplied

Rebecca Slade, Maple Leaf owner and official creator of Scotland’s best Croissant said: “It means so much to me to win this competition, particularly as a small home-based bakery.

“There is so much talent and dedication to the craft among the amazing artisan bakeries we have in Scotland, which is why I’m honoured to be recognised by these incredibly skilled judges.

“I am also indebted to Edinburgh Butter Company, whose pastry butter I’ve used since the very beginning.

“For me, baking has always been a labour of love, and I’m grateful to have the opportunity to share that with others.”

Director of Edinburgh Butter Company, Chloe Black, Director of Edinburgh Butter Company, added: “We were impressed with the extremely high standard of all the entries, but Maple Leaf’s croissant really stood out for us and we unanimously agreed that that croissant deserved the trophy”.

“We were thrilled to award Rebecca with a restaurant voucher for top Edinburgh restaurant Tipo alongside a specially commissioned trophy created by O&Co Blacksmiths. We wanted to create a special trophy for the winner to proudly display in their bakery and we are really pleased with what Olly fabricated for us.”