Carr’s Flour, sponsor of the Baguette category at the Tiptree World Bread Awards with Brook Food, this week presented the award to Maxime Caillon, Head Baker at Hotel Café Royal, who triumphed with his Tradition Francaise.
Runners up in the category were Bread By Bike for their Sourdough Baguette.
Pictured here is the newly appointed Carr’s Flour MD, Rob Munro, who met with Maxime personally to present the award this week.
Rob said, “We are incredibly proud to give this award to Maxime and Hotel Café Royal for their truly exceptional Tradition Francaise baguette. It was a hotly contested category, but overall, the sheer quality of the product nudged Maxime’s entry into the top spot,”.
The Awards launched in January 2013 and seek to celebrate the very best of British bread baking. Now an annual highlight of the British baker’s calendar, they attracted hundreds of loaves to the Judging Day at Cathedral Hall, Westminster Cathedral in September. “The choice, range and quality of bread in Britain today is immense,” says Caroline Kenyon, Director of the Awards
Carr’s supply flour that’s tried and trusted by Britain’s best artisan and trade bakers. From a straightforward loaf to a complex cake, Carr’s believe that every time you bake or cook, the flour you use should be right for the job. Carr’s strive to source the very best varieties of wheat, because they know, from over 175 years experience, that when you start with the best, you get the best results.