Bread

Registration Ends: Monday, Sept. 5, 11:59pm
Entry Drop Off: Saturday, Sept. 10, 10am-12pm
Winners Announced: Sunday, Sept. 11, 12pm

Ingredients List Due: Wednesday, Sept. 7, 11:59pm

Winners will be announced on the Fair Main Stage and on the DC State Fair website.

DC Gateway Pavilion
St. Elizabeth’s East
2700 Martin Luther King Jr. Ave. SE
Washington, DC, 20032

 

Awards Given

Blue, red, and white ribbons will be awarded in the following categories:

  • Best yeast-based bread (any flour) 

  • Best sweetbread/quickbread

  • Best gluten-free bread (across all categories)

  • Best vegan bread (across all categories)

Judging Criteria

  1. Appearance: 25%

  2. Texture: 25%

  3. Crumb: 25%

  4. Taste/Flavor/Appeal: 25%

 

Contest Rules

  1. You must be an amateur baker. 

  2. You can enter up to two separate loaves (one in each category). Please complete one form per entry.

  3. Entries must be a whole, unsliced loaf to the DC State Fair for judging 

  4. Your bread must be made from scratch (no prebaked, premade/packaged bread mixes).

  5. You must make the bread yourself.

YOU CANNOT ENTER IF

  • Your bread contains any of the following: uncooked cream, cream cheese, Jell-O/gelatin, raw eggs, or other products that are high risk for spoilage. No items that require refrigeration will be accepted. 

  • You are a food professional including a licensed baker/caterer; oversee/supervise the preparation of food in a restaurant, bakery, carryout, grocery, deli, cafeteria, food truck, or any place where food is prepared and sold; own a food making/baking business; or a professional food writer who writes recipes for pay.

Please bring your entry on either a heavy-duty paper or a plastic plate in a clear food grade Ziploc bag. Please write the entry name (Example: “Stacy's Rosemary Focaccia”) on the bag. Please do not write your name on the bag.