IBIE World Bread Awards USA 2025

Celebrating the Art of Bread-Making

Calling all bakers! The World Bread Awards USA, the Oscars of bread, return for IBIE 2025. With 13 award categories, including baguettes, bagels, and sourdough, there’s a place for every type of bread creation.

Ship us your baked goods and an esteemed panel of judges will evaluate them during the expo with live audiences. Apply now through August 31, to gain industry recognition, generate buzz in the press, win trophies, and a shot at the cash grand prize.

APPLY NOW

2025 Categories: IBIE World Bread Awards USA

The IBIE World Bread Awards 2025 will recognize bakers from the following categories. Click on the categories below to view details.

1. Sourdough:

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Naturally leavened with a sourdough starter, no added yeast. Fermentation comes from creating/utilizing a natural sourdough starter/culture. No additional inclusions (fruits, nuts, etc.) may be added and the use of commercial yeast is strictly forbidden.

2. Ciabatta:

A rustic & crusty free-form Italian loaf with an open crumb structure. It may or may not include oil.

3. Gluten Free:

Bread of any variety but must be made with gluten-free flour and be free of inclusions.

4. Baguette:

Bread baked into a long, narrow loaf. A traditional French baguette has a crispy brown crust and a light, chewy interior.

5. Bagel:

A ring of yeasted wheat dough, with a brown exterior and chewy interior. A ring of yeasted wheat dough made by boiling it and then baking, with a brown exterior and chewy interior.

6. Showstopper Specialty – Sweet:

An open category for you to show us your own unique sweet creations!

7. Showstopper Specialty – Savory:

An open category for you to show us your own savory based favorites!

8. Challah:

Traditional Jewish enriched plaited loaf, made with eggs and oil. No inclusions. Use a four or six strand braiding technique.

9. Wholewheat/Whole Meal:

Brown bread made from wholegrain flour with no inclusions. 75% must be wholegrain to qualify.

10. Pretzel:

Baked bread, both hard and soft-baked pretzels, must be lye-dipped.

11. Burger Bun:

A bun made specifically for a burger patty, so that when it is cut in half, it carries the burger. It may be of any type, plain or flavored.

12. Flatbread:

Breads and crackers made from unleavened (non-yeasted) dough, including tortillas, m’smen, chapati, tortilla, etc.

13. Student Baker:

Show us what you got – hone your baking skills and enter as a student for a tailored category to help the future generation of bakers. Entrants to this category must be currently enrolled students in a primary or higher learning institution according to the Rules of Entry. The use of bread machines is not permitted nor is the use of inclusions. Note: The winner of the student-baker category is not eligible for the overall title.

WHY ENTER

Put your bread-making skills on the biggest stage in the industry. Winners not only receive category trophies and a shot at the $1,000 grand prize — they’re also featured in IBIE’s PR and on social campaigns, and picked up by major publications, giving you and your bread well-deserved visibility.

And you don’t need to win first place to get noticed. Each category has a gold, silver, or bronze award based on merit. Meaning even more opportunities for your work to stand out and earn accolades.

Want to be known as one of the best bakers in the country? This is your moment.

APLY NOW

ENTERING IS EASY

Register to join us at IBIE 2025 in Las Vegas
Complete the entry form and submit fee(s) by August 31, 2025.
Bake, package, label your entries — then ship or hand-deliver them
Watch live judging on September 15 | West Hall #3245
Attend the awards ceremony September 16 | West Hall #3245

FEES & ADD-ONS

You must be registered for IBIE 2025 to compete. Rates vary.

AWARDS ENTRY FEE(S):
$75 – Each Submission

AWARDS CEREMONY & BRUNCH:
$50 – (If not a competitor)

WHAT HAPPENS NEXT

After submitting your entry form, you’ll receive a confirmation email. Be sure to add [email protected] to your safe sender list.

Once the application period closes on August 31, we’ll send you details on next steps and packaging instructions by email. 

All competitors will have full access to the expo and its educational programming.

MEET THE JUDGES

A unique set of awards which not only celebrate the skill of bread-making at its most diverse and inspiring, but also seek to encourage and foster the art of baking both now and for the future generation.