Competing in Battle of the Breads: From Preparation to Top 3 Finish
There’s something uniquely satisfying about preparing a loaf of bread from scratch, but preparing it for a competition? That’s a whole new level! This October 2024, I had the incredible opportunity to join the Battle of the Breads at the Albuquerque Fermentation & Fungi Fest - a community gathering celebrating creativity, craft, and good food. As a baker in Albuquerque, sharing the flavors of Sherwood Coffee 'n' Bread and representing our local bakery was a special experience, one I won’t soon forget.
Day Before the Competition: Prepping the Perfect Loaf
The night before the competition, I found myself weighing my options and my ingredients. My choice came down to two bread varieties: a classic 6 lb. boule and an Overnight Country Blonde (now renamed French Country Bread). I poured every ounce of care into each loaf, measuring, mixing, and kneading with a mix of excitement and determination. The French Country Bread won out in the end - its appearance and structure looked competition-ready, and I was feeling good about the flavor.
The Big Day: Battle of the Breads in Albuquerque
On the morning of the event, I packed up my French Country Bread and headed to the Albuquerque Fermentation & Fungi Fest. It was my first time competing, and while I could have been nervous, I was mostly just eager. I knew my bread was good, and I was ready to see how it would stand up against other incredible creations from fellow bakers.
At the event, I had the chance to meet so many talented bakers from around New Mexico. One highlight was meeting Chef Marie Yniguez, a highly respected judge and one of New Mexico’s most beloved chefs. I couldn’t resist asking for a photo with her - she’s such an inspiring figure in our culinary community! The atmosphere was vibrant, filled with the smells of fresh bread and the buzz of friendly competition. It felt like I was in my element.
Slicing for the Judges: A Moment of Truth
When it was time to present my bread to the judges, I watched with pride as they sliced into it. Seeing the crumb and crust structure - both a baker’s signature and a culmination of hours of preparation - was a rewarding moment. This was my first competition, but standing there, I felt calm, confident, and grateful. I knew that regardless of the outcome, I was happy with my work.
Top 3 Finish & New Friendships
When the results were announced, I was thrilled to hear my bread had placed in the Top 3! It was an amazing feeling, especially among so many skilled bakers. The winning bread belonged to Tobias, a fantastic baker who I’m glad to now call a friend. We shared stories, tips, and a mutual respect for the art of baking bread in Albuquerque. For anyone who loves fresh bread, this competition was a showcase of some of the best loaves around, and I’d highly recommend checking it out next year.
What’s Next? Fresh Bread Available on Our Website
As I wrap up this unforgettable experience, I’m excited to announce that the same French Country Bread from Battle of the Breads will soon be available to order on our website. If you’re local to Albuquerque or just love the idea of fresh, authentic bread, keep an eye out for it in our online shop!
Final Thoughts: A Day Worth Remembering
Competing in the Battle of the Breads was more than just about placing in the Top 3. It was a chance to meet incredible bakers, gain insights from respected chefs, and feel the energy of Albuquerque’s baking community. I’m incredibly grateful for the local support that has made Sherwood Coffee 'n' Bread what it is today - this journey reaffirmed my love for what I do and left me inspired to keep creating, connecting, and sharing the art of breadmaking with everyone who walks through our doors.
If you’re ever in Albuquerque and looking to explore the world of artisan bread, join us for a class or place an order - we’d love to share the experience with you! Have a story about your favorite bake? Share it with us - we’d love to hear from you!