The Edinburgh Butter Company has announced Patina as the winner of Scotland’s Best Croissant competition 2026.

Taking place on Monday 26th October at The Balmoral, Edinburgh, this year’s competition drew 17 entrants. Placing first, Patina received a specially-commissioned trophy by O&Co Blacksmiths. Maple Leaf Bakery won second place, whilst Kaf placed third. Prizes included specially commissioned 2nd and 3rd place tokens, a behind the scenes tour of Blackthorn Salt’s salt tower and Edinburgh Butter Company merchandise.

The competition attracted entrants from across Scotland, including The Palmerston, and Peregrine in Edinburgh; Birch Bakery, with sites in both Inverness and Skye; Eusebi Bakery and Outlier in Glasgow; and The Fat Bastard in the Scottish Borders.

Each bakery presented six plain croissants to a panel of expert judges, including Cassie Bekas, last year’s winner and owner of Wheatberry Bakery; Darcie Maher, owner of Lannan Bakery; and Zoe Ridgway, Head Pastry Chef at The Balmoral. Entries were judged on appearance - including uniformity, colour and shape - lamination skills, texture and flavour.  

Open to all registered bakeries based in Scotland, participants crafted their croissant entries using The Edinburgh Butter Company’s sheet butter, which has been specially formulated for pastry lamination. They proudly supply some of the best bakeries in Scotland and beyond, helping to showcase their exceptional talent and passion for artisanal pastry making. 

Winner of the competition, Clothilde Vadin, Assistant Head Baker at Patina, said:

“We’re really happy with Patina’s progression in the competition, having placed 3rd and 2nd in previous years. That’s all due to our Head Baker Linda, she really brings the team together and brings that level of excellence every single day.”

Linda Vittoni, Head Baker at Patina added:

“I want to say a huge thank you to all of my team, you are amazing!”

New for this year’s competition, there was also a separate judging category for the best bake made entirely from the off-cuts of the lamination process. Judges included Scottish food and lifestyle influencers Ailidh Forlan (@Plateexpectations), and Sophie Hannigan (@Scottishfoodgirl). All entrants were invited to submit a second item, with no restrictions on flavour or decoration, offering an opportunity to showcase creativity beyond the traditional croissant. Placing first for their pecan, date and sea salt twist, Ayrshire-based Buns & Crumbs received a gift box from Table Chocolate. Sloe Lane took second place, whilst Patina placed third. 

Winner of the off-cuts competition, Erika Sionis, founder of Buns & Crumbs said:

“We were eager to enter the competition today as a chance to meet more people. Today’s pastry was a pecan, date and sea salt twist. We’re so glad to be here and to take home a prize, it’s been a great chance to network, too.”

Chloe Black, Director of The Edinburgh Butter Company added:

“Every year this competition gets bigger and better and the level of skill and passion from these bakers never ceases to amaze us. It’s so great to see Patina win. They placed 3rd in 2024, 2nd in 2025 and then this year came out on top! It's very well deserved.

"Having the additional offcuts competition this year was another way for these bakers to showcase their creativity. Well done to everyone that took part. The pastries really were exceptional.”

Gold sponsors for this year's event were branded packaging specialists Duchess & Alleycat, and regenerative organic flour producers, Shipton Mill. The competition was also sponsored by Caterite, Re-wrap, Dear Green and Valrhona, among others.

This year’s event is followed by Northern Ireland’s Best Croissant competition on 2nd of November, and the inaugural Wales’ Best Croissant competition on Monday, 16th November.

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