Seoul, South Korea – The National Institute of Crop Science, in collaboration with the Korean Bakery Association, recently held the 8th National Rice Bread Competition, recognizing the most outstanding rice-based breads and pastries. The competition, held on November 7th at the National Institute of Crop Science in Suwon, saw the participation of 35 skilled bakers.

Competitors were tasked with creating two types of baked goods using "Baromi 2," a rice flour variety developed by the institute. The categories included small baked goods, rolls or pound cakes, and healthy or savory breads. A panel of judges evaluated the entries based on taste, artistry, creativity, popularity, and recipe formulation.

Award Winners Eoeun Jin from Blancjerirpang in Seoul won the grand prize in the pastry category with her creations: a pumpkin and three-colored bean rice pound cake, a yuzu and orange rice financier, and a madeleine infused with Gongju chestnut and Hansan sogokju (traditional Korean liquor).

Kim Soyeon from Rio Bakery in Busan clinched the top prize in the bread category with her healthy bread made with aronia enzyme and chickpeas, and a savory bread combining potatoes, sprouts, and finger limes.

Judges commended the increasing diversity and quality of the entries, noting that many of the winning products contained 80-100% rice flour, indicating a growing preference among consumers for rice-based baked goods.

Promoting Rice Flour in Baking "We will continue to promote this competition to encourage the development of new and innovative rice-based baked goods," said Go Jong-min, team leader of the Food Industry Technology Team at the National Institute of Crop Science. "We aim to make rice-based breads and pastries more accessible to consumers."

The competition highlights the growing trend of using rice flour in baking, driven by increasing health consciousness and a desire for more diverse and sustainable food options. By showcasing the versatility of rice flour, these competitions encourage bakers to experiment and create new and exciting products.

List of Award Winners

Pastry:

Grand Prize: Eoeun Jin, Blancjerirpang
First Runner-up: Kim Gun-ho, Ans Bakery
Gold: Lee Kyung-hee, Tishe's House, Park Soo-hong, Park Soohong Bakery & Cafe, Jung Da-eun, Papa & Sun
Silver: Kim Ju-hyun, Honeybee's Morning, Kim Jong-hyun, Pangfamiyu, Nam Yu-jung, Yeonsunheum Bakery Cafe, Kim Sung-won, La Patisserie Kim, Jang Chang-jin, Jang Changjin Bakery
Bronze: Kim Ok-jo, Greentree, Shin Young-hwan, Le Pain 99-1, Kim Tae-kyung, Green House Unisity Branch, Choi Eun-sil, Creme de Yuki, Lee Seung-bin, Eunhaeng Bakery, Kim Si-yun, Soon Soo Bakery, Lee Kyu-min, Onggeun Bakery

Bread:

Grand Prize: Kim Soyeon, Rio Bakery
First Runner-up: Yang Ji-hoon, Bakery Hyang
Gold: Lee Yong-hee, Soon Soo Bakery, Jin Sun-kyung, Yeonsunheum Bakery Cafe, Lee Yong-ki, Bread Seven
Silver: Jeong Sang-hoon, Papa & Sun, Jeong Tae-chae, 88 Bakery Cafe, Shim Jae-seok, German Bakery, Kim Bong-cheol, Green House Dokye Branch, Jo Eun-yang, Bread Board
Bronze: Choi Sun-mok, Sejong Myangga Ssalbbang, An Jeong-mo, Sejong Myangga Ssalbbang, Kim Yu-il, Kim Yu-il Ssalbbang Bakery, Jeong Jeong-min, Green House Junam Branch, Hong Dong-su, Hongyun Bakery, Lee Heon-geun, La Patisserie Kim, Moon Dong-cheol, Bread Baba, Choi Dae-young, Mokdong Bread Cafe

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