Welcome to Farmers Mill

The Great New Zealand Bread Bake Off 2017 Entries now Closed


Ryan Simmons - Volare
Richard Waite - Crafted and Co
Kristian Thomsen - Copenhagen
Max Fuhrer - Arobake
Lex Roh - Bohemian
Michael Kloeg - Clareville
Sam Ellis - Grizzly Bagel
Patrick Welzenbach - Daily Bread
Olaf Blanke - Olafs

Farmers Mill look forward to welcoming all the expert Bakes to the Live event at ARA institute, Christchurch. We Wish them all the best for their baking creativity and excellence on the day.

Static and Live Bake Off Winners will be announced during the Awards Dinner planned for the evening of Thursday 05 October 2017

The Farmers Mill Great NZ Bread Bake-Off was created with the intention of seeking out and awarding the best bread bakers in New Zealand.

Since 2013 Farmers Mill have operated New Zealands only grower owned and operated flour mill, these growers are not only passionate about the wheat they grow and mill, but of the whole paddock to plate story. They love nothing more than seeing the products that bakers craft from their flour. 

From this passion The Great New Zealand Bread Bake Off was born.

Farmers Mill invites the best bakers in New Zealand to bring the best bread in the country to the table!

Here’s the key dates for the 2017 competition. 

Key Dates

  • Saturday 09 September - Entries close.
  • Thursday 21 September  - Static Competition judging.
  • Tuesday 26 September - LIVE Bake Off final contestants announced.
  • Thursday 05 October  - LIVE Bake Off event and awards dinner.

How to enter (2017 Entry now Closed)


The competition includes two opportunities to win; the Static Competition, where contestants bake a bread(s) for the categories stipulated in the static competition and courier it to our judging venue; and the Live Bake Off, where nine contestants will bake head-to-head at Ara Institute in Christchurch.

Static Competition 

Contestants may choose to submit a bread from any or all of the following SEVEN International categories; France, Italy, Denmark, Germany, New Zealand, Holland and Switzerland and courier their best to ;
GNZBBO, The Alpine Room, Hornby WMC, 17 Carmen Road, Hornby, Christchurch 8042.
You may enter a bread into each of the seven International categories. However - only one entry per category is permitted. Contestants must work for a commercial bakery.

All Breads entered in the Static Bake-off must meet the following criteria:

Denmark - Rye Bread (Rugbrød) Brief: Present 1 Danish style Rye loaf with a maximum weight of 800g.

France - Baguette. Brief: Present 1 French style Baguette with a maximum weight of 400g.

Germany - Pretzels (Brezel). Brief: Present 6 items using a laugen (lye) dip. Produce 3 traditional pretzels and 3 of one other shape of your choice, a maximum weight of 150g each.

Holland - Stollen. Brief: Present 1 Dutch style Stollen with a maximum weight of 800g.

Italy - Ciabatta. Brief: Present 1 Italian style Ciabatta with a maximum weight of 700g.

New Zealand - Rewena bread. Brief: Present 1 NZ style Rewena loaf with a maximum weight of 700g.

Switzerland - Zopf. Brief: Present 1 Swiss-style Zopf loaf with a maximum weight of 700g.


To enter the Static Competition - Fill out the entry form, or if you prefer to enter by mail, you can download our entry form and send it to and send it to Farmers Mill PO Box 2067, Washdyke, 7941, Timaru.

After entering online you will be sent a link to a PDF entry form to print. Attach one entry form per bread and courier it to us between 20th of September and no later than 11 am on the 21st of September 2017.

LIVE Bake Off 

Farmers Mill will select nine entrants to compete in a live bake-off in Christchurch on the 5th of October. Entrants will choose their favourite bread recipe and bake it within a time limit on the day. Farmers Mill will assist in the travel/accommodation for each contestant to attend the LIVE Bake Off, up to $500 per entry.

Farmers Mill provide a limited selection of wheat based baking ingredients & tools on the day. Please refer to the competition guideline.

To enter the LIVE Bake Off - Fill out the entry form. Or if you prefer to enter by mail, you can download our entry form and send it to Farmers Mill PO Box 2067, Washdyke, 7941, Timaru.

Farmers Mill will select and inform the lucky contestants. Contestants must work for a commercial bakery.
All entries must be received no later than 5 pm on September 22nd.

WIN just by entering!

All entrants to The Great New Zealand Bread Bake Off will go in the draw to win a pallet of Summit flour. The winner of the Summit flour draw will be announced at the Awards Dinner and on our website.

Judging criteria

Your bread will be reviewed by a panel of industry experts. Judging criteria for both stages will include a number of factors, such as flavour, crust colour, structure/crumb, shaping/moulding, volume/general appearance, technical difficulty, originality and aroma.

Terms & Conditions

Click here for our full Terms & Conditions


All winners receive:

  • A signed and framed certificate.
  • Industry recognition.
  • Media coverage in SLICE Magazine.

Static Competition

The winner of each category will receive $500 cash and an invitation to attend the awards dinner in Christchurch. Additionally, an overall winner will be selected for the Static Competition and they will receive the International Bread Trophy. It is possible for a contestant to win more than one category.

LIVE Bake Off

The winner of this event will receive a prize of $5,000 cash, as well as the 2017 Great NZ Bread Bake Off trophy and (local) marketing and media coverage for their bakery.

Win by entering

A pallet of Summit flour will be awarded to one lucky Great NZ Bread Bake Off entrant, selected by lucky draw.

The awards dinner will be held on the 5th of October at Visions restaurant at Ara Institute.