2025 King of the Bakers Toowoomba Show – Open for Registration

Entries for the annual 2025 King of the Bakers Show at the Toowoomba Royal Show are now open. 

All bakeries are encouraged to enter to have the opportunity to be crowned King of the Bakers. The prize also includes the opportunity to do a baking demonstration and advertise their bakery in the Founders Pavilion during the Toowoomba Royal Show.

See the full schedule of show classes here:

• Bread – White married, Multi-grain half married, Wholemeal cob, Multi-grain sandwich, French stick, Meal sandwich, White hi-top, White sandwich, White tank, White Vienna, White 4 strand plait, Batched White square hamburger rolls, White half married, White bread rolls, Bun Loaf, Hot Cross Buns, Savoury hospitality bread, Sweet hospitality bread, Pasta dura, Ciabatta, Traditional Sourdough, and the Toowoomba Cup.
• Cake – Single sponge, apple pie, vanilla slice, plain scones, swiss roll, mud cake, cupcakes, and novelty cake.
• Apprentice Classes – 1st & 2nd year bread and cake, and 3rd & 4th year bread and cake.
• Commercial Section – Commercial bread (multigrain, meal and white sandwich).
• Meat Pie – standard meat pie and gourmet pie.
• Sausage Roll – plain sausage roll.
• Pastie – vegetarian and meat pastie.
• Puff Pastry– spinach
• Featured products – Chocolate Lamingtons, Tarte au Citron, and Donuts

Professional bakers and apprentices are eligible to enter. Entries cost $8 per class and need to be submitted before 5pm, on Wednesday 12th February. You can enter online here. No late entries will be accepted.

You will need to hand delivery your entry between 12pm to 4:30 pm the day before the judging. Judging will take place on Friday, 21st February in the Toowoomba Showgrounds and the winners will be announced at the presentation dinner held that evening.

For further information please contact Damon Phillips, Chief Executive Officer, Royal Agricultural Society of Queensland on 07 4634 7400 or 0429 347 002.

NBIA are proud to sponsor this prestigious event with the Regional Bread Award.