Chesterfield Bakery Triumphs with Double Win at National Sourdough Awards
A small independent bakery in Chesterfield is celebrating a remarkable achievement after securing two prestigious national titles at the Britain's Best Loaf awards for 2026. Peak & Stone Bakery, operated by husband and wife team Tom and Emily Martin, claimed both the Britain's Best Plain Sourdough and Britain's Best Flavoured Sourdough awards, cementing its reputation as a leader in artisanal baking.
Judging Process and Competition Details
The awards ceremony took place at the NEC Birmingham on April 13, organized by the baking industry publication British Baker. A panel of expert judges meticulously assessed more than 200 loaves submitted by bakeries from across the country. Each entry was evaluated anonymously across eight categories, with criteria including external appearance, internal structure, aroma, taste, and mouthfeel to ensure the winners truly represent the pinnacle of British baking excellence.
Winning Loaves and Their Unique Qualities
In the Plain Sourdough category, Peak & Stone's Stanedge Country Sourdough was declared the finest. Named after the famous Derbyshire millstones of the Peak District, this loaf is crafted using a slow 48-hour fermentation process and the bakery's eight-year-old sourdough starter, affectionately named Geoff after Tom's grandfather. Judges praised it as delivering 'everything you'd want from a sourdough', highlighting its exceptional flavour, structure, and overall quality.
For the Flavoured Sourdough category, the bakery's Cheese, Chilli & Sundried Tomato Sourdough emerged victorious. Made with mature Cheddar, pickled jalapeños, and sundried tomatoes, it was described by judges as a 'really exceptional loaf', commended for its brilliant texture, balanced flavour, and striking appearance.
Reaction from the Bakery Owners
Emily Martin expressed her joy and gratitude, stating, "As a husband and wife team, winning both of these national awards means the absolute world to us and our little bakery. We're incredibly proud and honestly still a little shocked." She added, "We're so grateful to our customers who support us week in, week out. Without them, achievements like this simply wouldn't be possible."
Despite competing against much larger bakeries nationwide, Tom and Emily continue to bake all their sourdough in small batches using traditional long-fermentation methods, emphasizing their commitment to quality and craftsmanship.
Insights from the Organizers
Amy North, Editor of British Baker, commented on the competition's success, saying, "We received a record-breaking number of entries this year, so our judges definitely had their work cut out for them to find the winners. Their expertise and attention to detail paid off and we have a stellar line-up of worthy winners." This underscores the high standards and competitive nature of the event, making Peak & Stone's double victory all the more impressive.
