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2025 Competition Results
WINNER: Mamo Patisserie, Belfast
2nd Place: Lazy Claire, Belfast
3rd Place: Glume Boulangerie, Moira
Other entrants (in no particular order)
Bread & Banjo, Counter Culture, Fera Bakery, Folk Espresso, The Daily Apron, Vittle Bakeshop
This year’s competition attracted some of Northern Ireland’s finest bakers to submit their best croissant in a celebration of craftsmanship, flavour, and flaky perfection.
The judges had the unenviable task of choosing a first, second and third. But they finally made their decision and 1st prize went to Saul Kearney of Mamo Patisserie in Belfast. In 2nd place was Daniel Duckett of Lazy Claire Patisserie in Belfast and in 3rd place was Tiarnán Cassidy of Glume Boulangerie in Moira.
Following the success of Scotland’s Best Croissant Competition, the debut of the Northern Ireland event brought together talented artisan bakers from across the country. In a strong field of entries, Saul of Mamo Patisserie received a specially commissioned trophy by Ian Moran of Metal Moran, Coleraine.
Bakers were asked to present six plain croissants to a panel of judges comprising industry experts, including Chloe Black, Director of The Edinburgh Butter Co; Jimmy Griffin, Master Baker; Darcie Maher, owner of Lannan Bakery in Edinburgh; and Michele Shirlow, CEO of Food NI. Entries were judged on appearance (uniformity, colour and shape), lamination, texture and flavour.
Chloe Black, Director of The Edinburgh Butter Company said:
“At The Edinburgh Butter Co we believe that great butter deserves to be used in great baking, and the croissant is the ultimate showcase of both technique and ingredients. Crispy, golden, buttery, and beautifully layered!
It’s been fantastic to bring the Best Croissant competition to Northern Ireland for the first time. The quality of entries has been truly outstanding and the bakers have showcased the exceptional skill, creativity and passion of bakers across Northern Ireland.
At The Edinburgh Butter Co we wanted to recognise the people who get up before dawn to layer butter and dough with precision and care, creating magic in the form of a pastry, and we’re thrilled to shine a spotlight on them with our competition.
Saul Kearney of Mamo Patisserie croissant met the judges’ criteria hands down. We were looking for uniformity of appearance, that lovely golden colour and of course the croissant shape, together with perfect lamination and incredible buttery flavour. Congratulations to Saul whose croissant certainly achieved all of that.”
The Edinburgh Butter Company would like to say a massive thank you to all the sponsors of the competition including Lucid Coffee Roasters, Blackthorn Salt, Brecknell Scales, Silikomart Professional and Table Chocolate.
Each of the entrants were presented with a gift bag including gifts from Square UK, Blackthorn Salt and The Edinburgh Butter Co.