1.
Entry requirements: The competition is open to all participants who love baking! Each participant must submit their recipe along with their entry and a $10 donation to Zero Food Print (link at the bottom of this application).
2.
Baking categories: Participants can choose the category they want to compete in. Participants may compete in only
ONE category. These categories include Adult Cake or Pie, Adult Cookie, Adult Bread or Junior Cookies.
3.
Judging Criteria: The pastries will be judged based on taste and appearance, best overall in their category. The judges will evaluate the overall flavor, texture, and presentation of each submission.
4.
Presentation guidelines:
COOKIES (adult and junior) > Each participant should bring a sufficient quantity of cookies for tasting and display, we recommend 3 dozen (golf ball or up to baseball-sized). The cookies should be neatly arranged on a plate or tray, your platters will need to be picked up, please label them with name and phone number.)
PIES & TARTS > For pies & tarts you only need to submit one large pie or tart. Please label your display piece with contact so we can get it back to you. If you execute onto a plate or tray, your platters will need to be picked up, please label them with name and phone number.)
SOURDOUGH BREAD > Participant only needs to bake 1 large whole loaf (enough to feed 12 slices), two smaller loaves are acceptable. Sourdough loaves baked in a loaf pan are acceptable, no baguettes or rolls please. We are not looking for enriched breads, no commercial yeasted items will be accepted. We will have a cutting board, please present your loaf whole and unsliced.
5.
Timing: Drop off your entries at 8-8:30am, the Judging will begin at 8:30am, the winner will be announced at 9am, then open to the public for tasting (napkins and tasting spoon will be provided). At this time we will have only a professional judging panel. We will open tasting to the public after winners have been selected. Adherence to the time limit is important to ensure a fair competition.
6.
Fair play: Participants are expected to bake their own cookies, pies or tarts, sourdough bread from scratch. Store-bought or pre-made dough or frosting is not permitted.
7.
Hygiene and Safety: Participants should maintain proper hygiene standards while preparing and handling the baked items. This includes using clean utensils, washing hands, and following food safety regulations. Remember to keep your pets out of the kitchen.
8.
Winner Selection: The judges' decisions will be final. The participant with the highest overall score will be declared the winner in each category.
9. Critique: We will be providing critique cards at the end of judging for each entrant. We believe in inspiring everyone to explore baking and grow with us, our professionals are excited to share their thoughts with you for your benefit.
