Entry to Elmendorf Grand Prix Seeded Sandwich Loaf Bread Competition

Rules for Amateur Seeded-Sandwich Loaf Contest

The basics:

Thanks for considering participating in the 4th annual “Le Grand Prix Elmendorf du Pain” (our humble bread competition!). This competition is modeled off a Parisian bread competition that aims to crown the best baguette in Paris. Our competition is broken into two categories: professional bakeries and amateurs (anybody baking from home!). Professional bakeries in 2026 will compete to see who has the best Sourdough Boule/Batard, while home bakers like you will compete this year to see who can craft the best Seeded Sandwich Loaf. There will be a Parisian-inspired street festival for the public surrounding the competition from 12pm-4pm.

To participate in this competition we’re asking you to submit a Seeded Sandwich Loaf for evaluation by our panel of judges. While our competition is light-hearted and fun we will be taking submissions seriously and judging them in as fair a way as possible! Submissions will be tasted blind and our panel of judges includes highly regarded bread experts and bakers. Our guidelines are designed to allow the judges to fairly compare submissions.

When: The competition will take place on Sunday, June 14th. Submissions must be dropped off between 9am-11am on June 14th at The East Cambridge Business Association office at 544 Cambridge St, Cambridge, MA 02141. Winners will be announced during the street festival at 3:30pm on June 14th.

Cost to enter: we are asking participants to pay $35 to enter the contest. Space is limited and participants will receive a limited edition tote designed by a local artist for entering the contest. The fee will help cover the substantial cost of the event and prizes.

Prize: in addition to obvious bragging rights the winners will receive:

• 1st prize: a sweet trophy, a Pampshade baguette lamp, and a gift certificate to Elmendorf Baking Supplies.
• 2nd Prize: a sweet trophy, a small Pampshade bread lamp, and a gift certificate to Elmendorf Baking Supplies.
• 3rd Prize: a sweet trophy and a gift certificate to Elmendorf Baking Supplies.

Specific submission guidelines:

Our ideal loaf: The ideal sandwich loaf should be a well-risen loaf with noticeable seeds inside the loaf. Additionally it can include seeds on the outside of the loaf, but is not required. It should be enriched, with a relatively even crumb that you can spread butter or jam on. It should be sturdy enough to hold sandwich fillings. It should also have a somewhat soft and squishy quality classic in sandwich loaves with a thin, soft, browned crust. While enrichment and seed choices are important, and can showcase originality, the flavor of the flour/grain should shine through.

• Your baked seeded sandwich loaf must baked in a rectangular loaf pan (ie, 8 x 4, 8 ½ x 4 ½, 9 x 5, 9 x 4, 10 x 5) (no cutting it to make size!). Any loafs that don’t meet these requirements will lose points in judging.
• The only allowable ingredients are seeds, flour/grain, water, salt, dairy/oils/eggs (for enrichment), sweeteners, and leavening agent(s). Flour must be from grain. Please inquire with questions if you’re unsure whether a particular ingredient is allowed.
• Your loaf should have noticeable seeds inside the loaf. It can also contain seeds on the outside of the loaf, but is not required. Scoring is however you choose (ie, one long score, lots of small scores, etc.).
• You must include one - three seeds in your loaf. No more! *** While most seeds are acceptable please avoid any seed that could be considered spicy, overwhelming in flavor, or numbing as it may inhibit the judges ability to taste other bread fairly. If you’re unsure whether a particular seed is allowed please email us [email protected] for clarification. Seeds can be cracked but shouldn't be milled into flour. They must be visible in the final loaf.
• Seeds must be included on the inside of the loaf but be cognizant that the way they’re used internally could negatively affect our desired structure and impact scoring. No vollkornbrots or other dense breads please!
• Your loaf can include any variety of grain, flaked, cracked, or milled for texture. This does not count as a seed.
• At least 50% of the flour for the loaf must be unsifted whole grain from your local mill (like Elmendorf for instance!) We believe it’s important to promote the resurgent local milling movement, hence this requirement.
• You must submit your ingredients for the judges.
• Your choice of seeds should accent the bread, not overwhelm it and become the main flavor.
• Bakers must live within within 60 miles of Boston or be based anywhere in Massachusetts. Loaves must be delivered by hand (no drones please).
• Submissions must be made and baked in a home kitchen (no baking your loaf at the local bakery).

How the submissions will be judged:

Experts will be judging your loaf on a series of characteristics that we’ve laid out below. These characteristics showcase your skill as bakers irregardless of personal style. Submissions will be judged blind by a panel of judges and evaluated on the following characteristics:

• Crust (is the crust thin, soft and properly browned?) Is the loaf properly baked or is it over or underbaked?).
• Flavor (we’re looking for the loaf with the most complex and nuanced flavor). While seeds, enrichment choices, and sweeteners will play a role in this we want the flavor of the grain to shine through and compliment your seed choices. The balance between ingredient choice and grain flavor is important. If all we taste are the seeds and enrichments it will affect the flavor score negatively.
• Aspect (how is the overall appearance of the loaf, is it well scored and shaped, how’s the volume?). Are the visible seeds/grain attractive and well proportioned? Is the loaf scored nicely?
• Crumb (how is the texture, mouthfeel and inside structure of the loaf? The loaf we’re looking for has a somewhat even, tighter crumb structure perfect for spreading butter or jam and holding fillings. Large open holes are not ideal in this style of loaf!

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