The Edinburgh Butter Company has announced the return of the ‘Scotland’s Best Croissant’ competition for the third year running.
Targetted at artisan bakers who ‘use quality ingredients to make exceptional products’, last year’s competition attracted 14 entrants from across Scotland, and was won by Wheatberry Bakery from Glasgow’s East End.
This year, judging will take place on Monday 26th October at The Balmoral Hotel, where entrants will present six plain croissants to a panel of judges including Ross Sneddon, CIS Pastry Chef of the Year 2026 and regional executive pastry chef at The Balmoral; Cassie Bekas, last year’s winner and owner of Wheatberry Bakery; and Chloe Black, director of The Edinburgh Butter Company.
Entries will be judged on appearance – including uniformity, colour and shape – lamination skills, texture and flavour. The winner will receive a specially-commissioned trophy by O&Co Blacksmiths.
The competition is open to all registered bakeries based in Scotland, but participants must craft their croissant entries using The Edinburgh Butter Company’s sheet butter, which has been specially formulated for pastry lamination.
New for this year’s competition, there will also be a separate judging category for the best bake made entirely from the off-cuts of the lamination process.
All entrants will be invited to submit a second item, with no restrictions on flavour or decoration, offering an opportunity to showcase creativity beyond the traditional croissant.
Of the competition Wheatberry’s Bekas said: “Winning Scotland’s Best Croissant last year was a huge moment for us at Wheatberry.
“As a small independent bakery, you spend so much time focused on the day-to-day and constantly trying to improve what you do, so having our croissant recognised in that way genuinely meant a lot to us and to the whole team.
“I love that the competition celebrates that skill and brings together some brilliant bakers from across Scotland and I’m really excited to come back this year from the other side of the table as a judge.
“Having been an entrant myself, I know how much work will have gone into every croissant we taste, so I’m really looking forward to seeing what everyone brings.”
EBC’s Black said: “We’re so excited to return for the third year of Scotland’s Best Croissant Competition, celebrating the creativity and exceptional skill behind one of the world’s most beloved pastries.
“We’ve had some fantastic winners in the first two years and we’re excited to see who takes the crown this year.”
