Calling All Sourdough Superstars! Dust off your bannetons and fire up those ovens—it’s time to rise to the occasion and showcase your fermentation skills. Even if you’re not baking, you can savor samples of the contest loaves, cast your vote for a favorite, and enter to win a beloved boule in our raffle along with other bread-inspired prizes.

This year’s all-star panel of culinary luminaries includes:

+Grayling Bauer of Sparrowbush Bakery

+Jean-François Bizalion of Bizalion's Fine Foods

+Richard Bourdon of Berkshire Mountain Bakery

+Rebecca Ellis of The Stissing House

+Sarah Reynolds North of Found Bread

These five discerning judges will savor each loaf, evaluating flavor, crumb and texture, crust, aroma, appearance, and that extra spark that makes sourdough unforgettable. To keep things fair and fun, all bakers will remain anonymous during judging and tasting.

Bring your finest loaf—and rally your biggest fans! Friends and family are warmly invited to join the festivities and cheer you on—just be sure they reserve their tickets in advance.

After all, all you knead is loaves. Let’s gather to honor the ancient art of sourdough—patient tending, slow fermentation, and the timeless craft that connects our kitchens to generations past.

The baker’s entry fee is $15 and covers the baker's admission to the event on April 10, including cheese and beverages. Regular admission for other attendees is $20; children 12 and under are free (reservations requested). Make sure your friends and family purchase a ticket if they would like to attend!

Requirements to enter:

• Complete the registration form by midnight on Monday, April 6. ***Note there are two pages, make sure to complete both!

• Purchase your baker ticket. This is required even if you are not attending the event.

• Provide two one- to two-pound loaves (a two-pound loaf contains approximately 4 cups of flour). One loaf is for judging and tasting, and the other will be raffled off. 

• Loaves should be baked with the traditional sourdough fermentation process (no commercial yeast). 

• Grain variations are welcome in the traditional category. 

• If you would like to add ingredients such as dried fruits, nuts, seeds, spices, or olives, please select the "Embellished" category.

• Allow ample time for baking and cooling. (Judge feedback from 2024 was that many loaves were underbaked and too warm for slicing.)

• Your TWO loaves must arrive at Dewey Hall by 2:30 PM on Friday, April 10. Earlier is better! We can accept entries as early as 12:00 PM.

• Make sure your friends and family purchase a ticket if they would like to attend!

https://forms.gle/8ovbAjCbVGiiVrDZ8