What the Judges are looking for?
There is no restriction on shape as the croissant may be a straight or traditional crescent shape.
No weight restrictions apply.
The perfect croissant will have a defined shape, and show no signs of collapse.
The croissant will be well aerated, light in texture and have a tendency towards flakiness.
The internal texture of the croissant will be open, light and show no signs of poor lamination/fermentation.
The eating properties should be light and flaky and short with no doughy texture.
Ideally, the flavour should be butter, but regardless, no palate cling should be noticed when tasting.
There is no restriction on shape, size, filling or topping, but it must be sweet and not savoury.
The Danish pastry should be light and verging on flaky, with an open internal texture.
The internal texture should be fully baked and show no signs of unbaked layers.
Danish pastry with fruit toppings or fillings will tend towards a layer of soft pastry under or around the filling.
The eating properties should be light and leave no palate cling.
Perfect fermented pastry, presentation and balance of flavour should be the major factors.
Scottish Baker of the Year began in 2012 by the trade association Scottish Bakers. It rewards top quality baked goods made in Scotland by hard working bakers every single day.
Any Scottish bakers can put forward up to 10 of their star products to be judged and their customers can vote for them in the Customer Choice Awards.