This year’s overall winner was Guy Frenkel of Céor Bakery, who received the grand prize and was named World Bread Awards USA champion for the second consecutive year. “Guy brings an avant-garde passion to breadmaking, transforming Céor into a creative laboratory where heritage and innovation meet,” says Stephen Hallam, master baker and chair of judges.

The judging panel included previous award winners and representatives from the American Bakers Association, Bakery Equipment Manufacturers and Allieds, Bread Bakers Guild of America, and the Retail Bakers of America.

Entries ranged from traditional sourdough to specialty breads. “I’m so impressed by the range of breads and backgrounds—some bakers come from science, others from creative artistry, but all share a passion for good bread,” says Herlinda Heras, a two-time judge.

“We are honored to host the World Bread Awards USA competition and award ceremony at the Baking Expo,” says Jorge Zarate, IBIE 2025 chair and chief supply chain officer, Grupo Bimbo. “On behalf of everyone at IBIE, I extend my congratulations to this year’s winners for excelling in their categories and crafting exceptional loaves that impressed the judges in blind-taste testing.”

2025 World Bread Awards USA winners:

• Overall: Guy Frenkel—Céor
• Bagel: Dustin King—Bread Bakery
• Baguette: Jeremy Canut—Epicerie Boulud
• Burger bun: Johann Willar—Wynn Hotel Bakeshop
• Challah: Arshiya Farheen—Verzênay Chicago
• Ciabatta: Dustin King—Bread Bakery
• Flatbread: Graham Martin—Ricks on 6^th
• Gluten-free: Jennifer Caloca—Altadena Bread Co
• Pretzel: Marco Agustinus—Conrad Orlando
• Sourdough: Guy Frenkel—Céor Bakery
• Showstopper—savory: Mark Philip Santos—Valerio's Bakeshop
• Showstopper—sweet: Diego Cubas—Wynn Las Vegas
• Wholewheat/whole meal: Grisetti Everon—T2 Sourdough Boutique

Related: IBIE 2025 to unite 20,000+ baking pros in Las Vegas