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Scone scoops top award

Keptie Bakery wins top award. From left - Allan and Jane Eaton, Mich Turner MBE, Alan Clarke, John Gall and sponsor Iain Forbes from California Raisins

Keptie Bakery wins top award. From left - Allan and Jane Eaton, Mich Turner MBE, Alan Clarke, John Gall and sponsor Iain Forbes from California Raisins

An Arbroath bakery has taken the National Gold prize for its fruit scone in the 2014 Scottish Baker of the Year Awards.

Keptie Bakery, with branches in Arbroath and Letham, was presented the prize by Mich Turner MBE at a glittering ceremony hosted by Scottish Bakers.

“We are extremely pleased to be recognised as one of Scotland’s best bakers” said Allan Eaton of Keptie Bakery.

“We take our business very seriously and use traditional methods and craftsmen’s skills to deliver quality every time.

“But we could not have come this far in the competition without our dedicated and skilled team and without the votes of all of our customers, Thank you.”

Owner of award-winning Little Venice Cake Company and judge on ITV’s Britain’s Best Bakery Ms. Turner said: “It has given me great pleasure to be involved in the competition again this year. There have been some fantastic entries and all the prizes I have handed out to bakers have been worthy in every way. I wish all our winners well in the coming year.”

Chief executive of Scottish Bakers Alan Clarke added: “It’s been a long journey to get to this point.

“More than 20,000 customers from across Scotland voted for their favourite bakery products across six categories.

“In April, more than 100 bakers delivered 600 of the most popular products in the land for scrutiny by a panel of 40 expert and independent judges, led by artisan baker Robert Ross and including retired master bakers with extensive experience of the bakery sector in Scotland.

“With products from Stranraer to Shetland, we now have a ringing endorsement for our industry.”

With baking enjoying resurgence in people’s kitchens, on our TV screens and on our book shelves, the association believed it was time to recognise the skills and expertise of the men and women across Scotland who bake for a living.

Scottish Bakers asked customers to vote for their favourite bakery items in the following categories: morning roll, scone, small cake, savoury, biscuit, bread and new category, best products baked using California raisins scoring each on appearance, freshness, taste and value for money.

The top products in each category were baked and delivered to Dunfermline for judging by a panel of independent experts. The judges had one day only to look at the best baked items in the country in order to decide the regional and national winners.

 

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