Oxford bakery Natural Bread wins four Britain’s Best Loaf awards

Natural Bread left Britain’s Best Loaf 2026 with four medals from four different categories, a strong sign that the Oxford bakery is building more than a single standout loaf. At the competition at NEC Birmingham, which drew more than 200 loaves, the family-run bakery won gold for Brainy Tin Sourdough in wholegrain, silver for German Rye Sourdough in international, and bronze for both Oxford Sourdough and Three Seed Sourdough in plain and seeded sourdough.

The formulas tell the story of why those loaves landed. Brainy Tin Sourdough is built on 80% stoneground wholemeal wheat, 15% white wheat and 5% rye, a mix that gives the loaf enough wholegrain character to compete in the category without burying structure. German Rye Sourdough pushes much further into rye, with 50% dark rye, 25% light rye and 25% white wheat. Oxford Sourdough keeps things lean at 90% white wheat and 10% rye, while Three Seed Sourdough adds pumpkin, sunflower and linseeds to a base of 60% white wheat, 30% wholemeal and 10% rye. Taken together, the medals suggest judges were rewarding balance, clarity of flavour and category-specific identity.

Natural Bread says the breads are made without additives and are delivered seven days a week across Oxfordshire, with collection available from weekend market stalls or weekday evenings at its Botley bakery. Wholesale customers can order directly through managing director Michal, a setup that shows how competition recognition can feed both retail loyalty and trade demand. Britain’s Best Loaf says previous winners have seen more customer enquiries, media attention and even job offers after taking top medals, which is why these plaques matter well beyond the trophy shelf.

The bakery’s backstory reinforces the artisan positioning behind the results. Natural Bread was started in 2006 by Claire Véry and her late husband William Black, and Véry still owns and runs the company. The bakery says it uses locally milled flour from Wessex Mill in Wantage and slow-ferments its sourdough for 48 hours, a combination that fits the current premium standard for loaves judged on aroma, crumb, crust and overall craft. Natural Bread is also an Oxford Living Wage-accredited employer and a supporter of the Real Bread Campaign, tying the medals to a wider commitment to additive-free bread in a crowded market where consistency matters as much as novelty.