The second annual Best Croissant Competition for Northern Ireland's independent bakeries will take place on Monday, November 2, at Andrew Ingredients in Lisburn. Organised by The Edinburgh Butter Company, the event invites registered bakeries from across Northern Ireland to enter six plain croissants made using the company's cultured butter sheets, which are designed for pastry lamination.

Entrants will receive two complimentary butter sheets to practise with and use for the competition. The croissants will be judged on appearance, lamination, texture, and flavour by Jimmy Griffin, a master baker and lamination specialist; food champion Paula McIntyre; and reigning champion Saul Kearney, an artisan baker.

The winner will receive a bespoke trophy created by Metal Moran. Prizes will also be awarded for second and third place. All entrants will receive a goodie bag and enjoy coffee sampling by gold sponsor Lucid Coffee Roasters.

New for this year is a Best Off-Cuts Bake competition, which gives entrants the chance to create something inventive using pastry off-cuts from their croissants. The event will also offer bakers opportunities to network, meet fellow industry professionals, and enjoy sponsor tastings and presentations during the judging.

Chloe Black, director of The Edinburgh Butter Company, said the competition was created to celebrate not only the perfect croissant but also the people, passion, and craftsmanship behind it. Claire Andrew of Andrew Ingredients said the company is delighted to host the event and support the local baking industry, noting they see the passion and dedication of Northern Ireland's bakers every day.

Entries close on September 30. Bakers can enter and find full competition details at bestcroissantcompetitions.co.uk/northern-ireland.