Edinburgh bakeries earned 20 awards at the Scottish Baker of the Year event, while Harry Gow was crowned overall winner
The national celebration of baking returned to Glasgow on May 16, 2026, when entrants and supporters gathered at the Hilton Hotel, Glasgow for the Scottish Baker of the Year awards. The evening, hosted by broadcaster Edith Bowman, brought together artisan producers and larger firms from across Scotland to recognise excellence in product quality, presentation and creativity.
Judges reviewed hundreds of entries before announcing category winners, and the ceremony highlighted how both tradition and contemporary innovation continue to shape the country’s baking landscape.
Edinburgh’s haul and the local picture
Proving the strength of the capital’s baking scene, nine local businesses collected prizes across multiple categories, with a combined total of 20 awards won by Edinburgh-based bakeries.
The list included Babyfaced Baker, Saltire Patisserie, Company Bakery, Selkie Bakery, Walkers Bon Bon, Linzer Bakery, Mademoiselle Macaron, Mimi’s Bakehouse and Pastel. Photographs captured many of the winners accepting trophies, reinforcing the community pride tied to these neighbourhood bakers and celebrating the role of small businesses in local food culture as much as their technical skill.
Selected category wins from Edinburgh
Several standout results illustrate the variety of talent across the city: Pastel Bakery from Newtongrange secured a gold in the Sweet Treats category with its Dubai Pistachio Brownie, while Saltire Patisserie picked up bronze in the Biscuit category for a Toffee Biscuit. Selkie Bakery in Leith claimed bronze in Bread for a Sourdough Loaf. Elsewhere, Mimi’s Bakehouse was recognised in the Better For You/Free From category, Free From being a label for products made without specific common allergens, and Company Bakery earned a Local Hero award alongside a Silver in Innovation.
Highlands, Thurso and national highlights
Beyond Edinburgh, the awards showcased winners from the Highlands and Islands and further afield. Most notably, Harry Gow of Inverness was named Scottish Baker of the Year 2026, taking the top accolade after a day of rigorous judging. Reids Bakery of Thurso also enjoyed success, taking a gold for its Bueno Biscuit and a bronze for Luxury Caramel Shortbread, showing how regional producers remain competitive on a national stage. Other Highland winners included Ashers Bakery Ltd, Maclean’s Highland Bakery, Stag Bakeries Ltd, The Three Little Bakers and The Cake Shop by Black Isle Baking.
Scale, entries and a memorable stunt
The competition drew more than 60 bakeries and over 500 product entries, judged across 11 defined categories such as Biscuits, Bread, Sweet Treats, Scones and Innovation. Organisers introduced a refreshed format in 2026 to spotlight both small artisan shops and larger producers combining craft with technology. The event also grabbed headlines earlier when Harry Gow created an unofficial world record with a 78-inch empire biscuit, an ambitious publicity piece that underscored the festival atmosphere surrounding this year’s awards.
Judging, organisation and industry response
Judges assessed entries according to appearance, baking quality and taste, a rubric meant to balance technical merit with consumer appeal. The trade body Scottish Bakers reworked the competition structure to encourage wider participation and reflect modern market trends, providing categories for multiple retail products and health-focused items. Lesley Cameron, chief executive of Scottish Bakers, praised the entries for their dedication and creativity and said the awards offered a platform for businesses to gain recognition and grow, noting that the standard this year was exceptionally high.
Why the awards matter to communities
Beyond trophies, recognition at the Scottish Baker of the Year event translates into practical benefits: increased profile, potential new wholesale or retail contracts, and reassurance for customers about quality and provenance. For neighbourhood bakers in Edinburgh and towns such as Thurso, awards offer validation of years of craft and local trust. The ceremony in Glasgow reinforced how the Scottish bakery sector blends heritage techniques with contemporary innovation, and why these businesses remain central to local economies and daily life across the country.
