BREADS INFORMATION

1. Entries must be made from scratch.

2. Bread must be baked in a pan suitable for the recipe

3. A 3x5 card must accompany your entry with main ingredients list, cooking time and temp

4. Please note whether your recipe is original or note its source.

5. Entries must be made of quality ingredients.

1. Bread was made using food safety guidelines

2. How does it look, color, consistency

3. Recipe, was it your original recipe, if not please note where you found the recipe. (Recipe will not be shared without consent)

4.How is the entry presented on the Plate, is it clean

5. Flavor, crust, crumb, chew

The following percentages will serve as a general guide to exhibitors of Breads