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About the Competition
The first regional Best Croissant Competition was held in Scotland in 2024. In 2025 we hosted both Scotland & Northern Ireland competitions and new for 2026 we’re adding Wales to the list!
Judged on the day by a panel of respected baking and hospitality professionals the croissants have to be baked with The Edinburgh Butter Company pastry butter sheets. They are then judged on appearance, lamination, texture & flavour with feedback offered to all entrants.
The event also provides an opportunity for bakers to network – catching up with their fellow bakers, hearing from sponsors from the industry and meeting likeminded small business owners.
Overall the competition highlights the dedication required to produce an outstanding croissant and celebrates the skill of artisan bakers all over the country.
An amazing opportunity for networking with other bakers.
Great event for challenging yourself.
So well organised and such fun to take part in.
Scotland’s Best Croissant 2025
Who was crowned the champion?
Northern Ireland’s Best Croissant 2025
Who was crowned the champion?
NEW for 2026!
The search for Wales’ Best Croissant begins! Think you’ve got what it takes to be crowned our champion??
At The Edinburgh Butter Company we produce cultured butter using traditional methods to capture the texture and flavour of how butter used to taste.
We make 200g salted butter logs and 1kg unsalted butter sheets perfect for viennoserie and lamination. Pastry butter also known as dry butter has a higher fat and lower water content than normal butter. The drier texture of the butter means it retains its form yet is malleable when being folded for viennoiserie.
Our family-run business was set up back in 2018 and has come a long way! In those 7 years we have gone from churning butter in a small mixer in our home kitchen to moving into a custom-built factory with specialist equipment.
We’re continuing to grow and love watching our butter being distributed all over the UK.
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