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Our 2015 culinary centerpiece:  The Great New England Bread Baking Competition

Our 2015 culinary centerpiece: The Great New England Bread Baking Competition


And the winners are:

Quick Bread Division

First – Lee Duberman for Limerick Soda Bread
Second – Chelsea Roy for Sweet Potato Walnut Bread
Third – Nancy Cain for Snappy Tom Cheese Bread
Honorable Mention – Jackie Durant for Zucchini Bread

Yeast Bread Division

First – Joyce Silve for Mom’s Sappy Sweet Bread
Second – Noah Elbers for New England Harvest Multi-Grain Bread
Third – Allen Halpern for Rosemary/Asiago/Black Olive Focaccia Bread
Honorable Mention – Mary Loseby for Cinnamon Swirl French Bread

Recipes will be posted soon!

The competition is over, but below is the entry information we originally posted about it.

Our annual culinary competition for 2015 aims to find the tastiest and best-looking loaves of bread in New England! Will you “rise” to the challenge?

It’s time for amateur and professional bakers to fire up their ovens and bring us their best, most original yeast bread and quick bread recipes!

Celebrity “foodie” judges will select the winner on Friday evening, June 5 at Brattleboro’s River Garden, as part of the 2015 Strolling of the Heifers Weekend, and we expect Governor Peter Shumlin to be on hand to crown the champions.

Both amateur and professional bakers are encouraged to enter. Prizes will be awarded in two categories: Yeast Breads and Quick Breads (made without yeast). New England-sourced cheese, maple syrup, and dairy products are encouraged, and ingredients should be organic to the extent possible. Use of locally sourced ingredients (especially those of our sponsors listed below!) is encouraged.

Governor Shumlin awarding prizes after the 2012 competition

Governor Shumlin awards prizes to the winners.

Entries must be submitted via our online entry form, which appears on this page. For those without computer access, entries may be mailed to 105 Partridge Rd., E. Dummerston, VT 05346. All entries must be received no later than midnight, Friday, May 22.

A contestant can enter either category, or both, but only one entry per category per person. Each entry must contain the complete recipe, in standard recipe format — title, exact ingredients and step-by-step cooking instructions. Based on the recipes, up to 10 finalists will be selected in each category. Finalists will be notified by May 29.

Each finalist who receives notification will be asked to bring two large or four small loaves of their entry to the River Garden by 5 p.m., Friday, June 5 for judging. Entries should be freshly baked, unsliced, and ready to be tasted. After judging, the public will be given the opportunity to taste the entries, and winners will be announced later that evening.

Contest entry form:

Sorry, the deadline to enter has passed.

Please be sure to press the Submit button! You will be taken to a confirmation page and will receive a confirmation email. If you are returned to this page, it means you have not answered a required field, which will be highlighted in red.

Glory Foods CC


Prizes will be awarded as follows:

In each division (Yeast breads and Quick breads):

  • First prize — $150 to spend at King Arthur, plus King Arthur Flour gift basket
  • Second prize — $75 to spend at King Arthur Flour, plus a gift basket from Grafton Village Cheese Company
  • Third prize — $25 gift certificate to King Arthur Flour, plus a gift basket from Cabot Creamery
  • Honorable mention — A gift basket from Green Mountain Flour


Rules for the Great New England Bread Baking Competition:

1. Categories: There are two categories, both of which are open to professional as well as amateur bakers:

  • YEAST BREADS — made with yeast (including wild yeasts and sourdough)
  • QUICK BREADS — made without yeast

2. How to enter: We prefer entries to be submitted via the online entry form on this page. (If necessary, submitt by mail to 105 Partridge Rd., E. Dummerston, VT 05346, answering all questions on the entry blank on this page.) All entries must be received no later than midnight, May 22, 2015. We are not responsible for postal delays or errors in the delivery of digital submissions.

3. Entry information: All entries must include the following required information:

  • A complete recipe in standard format listing exact ingredients, quantities and preparation steps. Each recipe should specify how many loaves, of what size, it will produce.
  • Name, address, phone number and email address of entrant
  • Business affiliation of entrant, if professional
  • The “story” of your recipe: If you created it, what inspired you? Or is it a recipe handed down in the family? If so, how have you adapted it? Was it a secret pried from a relative? Do you serve it on any special occasions?

4. Selection of finalists: All entries will be reviewed by the judges, and up to 10 entries in each category will be selected for tasting at the finals on June 5. Finalists will be notified by May 29, 2015.

5. Ingredients: The use of locally-sourced ingredients is preferred.  We encourage especially the use of ingredients produced by our sponsors, listed below, including locally sourced flour, cheese, eggs, maple syrup, and dairy products.

6. Originality: By entering, contestants warrant that the recipe they supply represents their own creation and is not a duplication of a copyrighted recipe.

7. Finalists: All finalists who are notified by the judges must prepare and bring (or arrange to have delivered) to the finals on Friday evening, June 5, 2015 between 3 and 5 p.m., two large or four small loaves of bread baked according to their finalist recipe, unsliced, ready to be tasted, and in a disposable container or packaging. DO NOT BRING ENTRIES UNLESS you have specifically been notified that you are a finalist.

8. Judging: Recipes and breads will be judged based on creative use of ingredients, appearance, taste and relative ease and clarity of preparation method. All decisions of the judges are final. Following tasting by the judges, winners will be announced and prizes awarded at approximately 7 p.m. on June 5.

9. Publication and copyright: Recipes will be published at the discretion of Strolling of the Heifers. Prize winners grant to Strolling of the Heifers and all sponsors the right to use their name, photo and (for professional entries) business affiliation in any publicity. All entrants retain copyright to recipes but grant to Strolling of the Heifers and to all competition sponsors the non-exclusive unlimited and perpetual right to publish their submitted recipes in any medium, physical or digital.


Photo Credits: Breads — (top) Barbara Samuel, (center) Mike McCune, (bottom) Bart Everson, all used under Creative Commons License; Shumlin photo — Kelly Fletcher

Thanks to the competition’s key sponsors!

King Arthur Baking Company
King Arthur Baking Company
Red Star Yeast
Red Star Yeast

With additional support from:

Amy’s Bakery Arts Cafe
Amy’s Bakery Arts Cafe
Brattleboro Food Co-op
Brattleboro Food Co-op
Drew’s Organics
Drew’s Organics
Orchard Hill Breadworks
Orchard Hill Breadworks
Pete and Gerry’s Organic Eggs
Pete and Gerry’s Organic Eggs
Sidehill Farm
Sidehill Farm
Teddie Natural Peanut Butter
Teddie Natural Peanut Butter
The Marina
The Marina
Vermont Creamery
Vermont Creamery