East Yorkshire bread maker Luke’s Bakery has received national recognition for its sourdough at the 2026 Britain’s Best Loaf Competition.
In their first year of entering, the Brough based team took home silver for their Malted Granary Sourdough and bronze for their White Sourdough.
The annual competition, run by British Baker magazine, recognises the expertise, dedication and skill of the nation’s bread makers, with all the loaves entered evaluated by a panel of expert judges from across the baking industry on their external appearance, internal structure, technical execution, aroma and taste.
The two winning medals are the latest awards for its popular range of sourdoughs, which are all slow-proved and baked fresh in East Yorkshire, using local ingredients.
Luke Jenneson, Founder and Director of Luke’s Bakery said: “We are over the moon to have been awarded two medals in this prestigious competition. As a proud Yorkshire bakery, it means a lot to us to have gained national recognition for our loaves, competing with reputable bread makers across the country.
“These wins are a testament to the hard work and dedication of my team. I’m so grateful to them and excited for everything we have planned for the second half of this year.”
Founded in 2022, Luke’s Bakery’s mission is to bring proper bread to the North, one sourdough at a time. Trained at Le Cordon Bleu and committed to using simple, local ingredients, Luke perfected his signature sourdough which has gained a reputation among bread lovers in the region, and now bake thousands of loaves each week, supplying shops, homes, and hospitality venues across Yorkshire and Lincolnshire.
For more information visit www.lukesbakery.co.uk