Create. Share. Win.

The Festival du PAIN et CIE / BREAD & CO Festival invites professional, amateur and junior amateur bakers to showcase their talent, creativity and passion for bread.

Whether you work in a professional bakery or simply love baking at home, this is your opportunity to share an original creation, celebrate our baking traditions and become part of the Festival’s first edition.

Choose your competition and get ready to bake!

Public Vote
Best Belliveau Signature Bread

Voting begins October 3

VOTE

The Best Belliveau Signature Bread Competition invites the public to discover and taste the original creations prepared by our participating professional bakers.

During the BREAD & CO Circuit, you will have the opportunity to visit participating bakeries, discover their Belliveau Signature Bread and taste their creation.

You will also have the opportunity to discover and taste the participating breads of this competition at the BREADs & CO Rendez-vous, on October 17, 2026 at École Abbey-Landry.

After tasting the different creations, visit our website to cast your online vote for your favourite Belliveau Signature Bread!

Your vote will help determine the Public Favourite of the Best Belliveau Signature Bread Competition.

Choose Your Competition

Belliveau Signature Bread Contest

For professional bakers and culinary professionals

Create an original signature bread featuring apples from Verger Belliveau and help us celebrate local products, professional craftsmanship and our region’s baking heritage.

LEARN MORE

Best Amateur Bread Contest

For passionate home bakers

Bring your favourite homemade loaf to the Rendez-vous PAINs et CIE and put your creativity, technique and love of bread to the test.

October 17, 2026

École Abbey-Landry

LEARN MORE

Junior Amateur Bread Competition

APRONS ON, YOUNG BAKERS!

The Festival du PAIN et CIE BREAD & CO Festival 2026 invites young baking enthusiasts to take on the challenge and create their very own bread!

Let your creativity shine, have fun and share your creation with the community. The public will vote for the best-looking bread! The jury will vote for the best Junior Amateur Bread.

October 17, 2026
École Abbey-Landry, Memramcook

A Tribute to Craftsmanship and Heritage

The Festival du PAIN et CIE / BREAD & CO Festival invites professional bakers to participate in the Belliveau Signature Bread Contest.

Created in honour of the former Master Baker of the Collège Saint-Joseph bakery, this competition celebrates professional skill, culinary creativity, local products and our region’s baking heritage.

Participants are challenged to create an original signature bread featuring apples from Belliveau Orchard—an iconic product of our region.

A local ingredient. Exceptional craftsmanship. A tribute to our baking heritage.

Bring your flour, your sourdough and your creativity—and may the best Belliveau Signature Bread win!

Who Can Participate?

The Belliveau Signature Bread Contest is open to:

● Professional bakers
● Artisan bakers
● Bakery owners and employees
● Chefs, pastry chefs and food professionals with demonstrated experience in artisan bread-making

Participants must be at least 18 years old and able to demonstrate their professional status in the baking, culinary or food-service industry.

Mandatory Ingredient: Verger Belliveau Apples

Apples from Verger Belliveau are the mandatory featured ingredient.

Every creation must incorporate them in a meaningful way. They may be used as:

● Fresh apples
● Grated or chopped apples
● Apple purée or applesauce
● Dried apples
● Another apple-based preparation

Participants must explain how the apples have been incorporated into their recipe.

Other ingredients—including flour, sourdough, grains, nuts, seeds and spices—may be selected according to the participant’s creativity.

Entry Requirements

Each bread must:

● Be completely edible
● Contain apples from Verger Belliveau - With proof of purchase.
● Be an original creation by the participant
● Follow applicable hygiene and food-safety requirements
● Be presented in optimal condition for tasting and evaluation
● Include complete allergen information

The registration form will request:

● The participant’s name and contact information
● The name of the business or establishment, if applicable
● The proposed name of the bread
● A brief description of the creation
● A list of its principal ingredients
● An explanation of how Verger Belliveau apples are used
● Complete allergen information

An entry will only be considered complete once all requested information has been received.

Judging

Entries will be evaluated according to the following criteria:

● Taste and overall tasting quality — 30%
● Use and presentation of Verger Belliveau apples — 20%
● Originality and creativity — 20%
● Technical quality and baking craftsmanship — 15%
● Texture, crust and crumb — 10%
● Overall presentation — 5%

The jury will consider the balance of flavours, quality of execution and the participant’s ability to create a distinctive bread that showcases the featured ingredient.

Entries will be presented without identifying branding whenever possible to support a fair and impartial evaluation.

The jury’s decisions will be final.

Recipe Ownership and Promotion

Participants remain the owners of their recipes.

By entering the competition, participants authorize the Festival to photograph or film their creation and use their name, business name and images of the bread for promotional and media purposes.

Any specific commercial use of a recipe or bread name would require a separate agreement with the participant.

A tradition to celebrate. A region to savour. A signature bread to create.

Belliveau Signature Bread Contest

Best Amateur Bread Contest

Calling All Home Bakers!

Do you love baking bread at home? Are you passionate about sourdough, artisan baking or simply the pleasure of kneading and creating?

The Festival du PAIN et CIE / BREAD & CO Festival invites you to enter the Best Amateur Bread Contest during the BREADs & Co Rendez-vous.

You do not need to be a professional baker. You only need to love making bread!

Bring your favourite recipe, let your creativity shine and share your passion with our community. Your bread could become one of the stars of the Rendez-vous.

Saturday, October 17, 2026
École Abbey-Landry

Create Your Bread

Each participant must submit one whole homemade loaf that they prepared themselves. The bread may be made:

● With commercial yeast or sourdough
● With or without grains
● With different types of flour
● With nuts or seeds
● With fruit
● With herbs or spices
● Using another original approach

There is no required recipe. Creativity is encouraged!

The bread must be sufficiently cooled before submission to allow for proper tasting. It should be transported in suitable packaging that protects it from damage.

Tell Us About Your Creation

Each participant must provide a short bread description that includes:

● The bread’s name
● Its principal ingredients
● The type of flour used
● The fermentation method, if applicable
● A brief description of the recipe or its inspiration

Participants may draw inspiration from a recipe found in a book, online or elsewhere, but they must have prepared the entry themselves and be able to explain any personal modifications they made.

Judging

To ensure a fair evaluation, each bread will be identified by a participant number rather than the baker’s name.

Entries will be judged according to the following criteria:

● Taste and balance of flavours — 30 points
● Texture and crumb quality — 20 points
● Crust and baking — 15 points
● Creativity and originality — 15 points
● Appearance and presentation — 10 points
● Overall quality of execution — 10 points

The jury may include bakers, chefs, producers, artisans, food enthusiasts and representatives from the community or cultural sector.

All entries will be evaluated impartially, and the jury’s decisions will be final.

Important Contest Information

All participants are responsible for:

● Preparing their own submitted product

● Ensuring that their ingredients comply with contest requirements

● Providing complete allergen information

● Following applicable food-safety and sanitation requirements

● Delivering their entry at the designated time and location

An entry may be disqualified if it:

● Does not comply with the contest rules

● Was not prepared by the registered participant

● Contains something not intended for consumption

● Is submitted in a condition that prevents proper evaluation

● Does not comply with food-safety requirements

● Includes incomplete or inaccurate registration information

By registering, participants confirm that they have read, understood and accepted the applicable competition rules.

The Festival reserves the right to modify, postpone or cancel a contest if circumstances beyond its control require it. Significant changes will be communicated to registered participants.

More registration, prize and submission details will be added as they become available.

Create. Share. Win.

Public Vote
Best Belliveau Signature Bread

Voting begins October 3

Choose Your Competition

A Tribute to Craftsmanship and Heritage

Who Can Participate?

The Challenge

Mandatory Ingredient: Verger Belliveau Apples

Entry Requirements

Judging

Awards and Recognition

Important Dates and Submission Details

Recipe Ownership and Promotion

Belliveau Signature Bread Contest

Best Amateur Bread Contest

Calling All Home Bakers!

Who Can Participate?

Create Your Bread

Tell Us About Your Creation

Allergens

Judging

Awards

Important Dates and Submission Details

Important Contest Information

Get in Touch

Create. Share. Win.

Public Vote Best Belliveau Signature Bread

Voting begins October 3

Choose Your Competition

A Tribute to Craftsmanship and Heritage

Belliveau Signature Bread Contest

Best Amateur Bread Contest

Calling All Home Bakers!

Important Contest Information

Get in Touch

Public Vote
Best Belliveau Signature Bread