Hungarian traditions and a Mediterranean sense of life can be found at the winners of the Bread of the Country and Innovative Bread awards.

For the 14th time, the Hungarian Bakers’ Association organized the Saint Stephen’s Day Bread Competition, during which the Bread of Hungary – a key element of the August 20th national celebrations – is selected. This year, 20 bakeries entered 29 products for this title, while in the innovation category, 14 companies submitted 26 products. Nearly one-third of the participants competed for the first time.

In the Saint Stephen’s Day Bread category, traditional products were expected, made with added yeast, sourdough, and at least two types of flour, using only Hungarian and natural ingredients. This year, the winner was Balmaz Sütöde from Balmazújváros with the Alföldi Pajta Bread – made with spelt flour. The bread evokes the simplicity and pure flavors of rural life in times past. It is made with light spelt flour, wholemeal spelt flour, BL55 and BL80 wheat flour, combined with salt, water, and pork fat. The ancient grain’s high fiber and mineral content, along with its fine nutty aroma, are revived here in a way that aligns with modern tastes – offering a healthier, more distinct flavor.

The production process includes traditional 12-hour sourdough fermentation, followed by hand-folding and shaping, long proofing, and baking in a traditional oven that recalls the flavors of the past. This technique results in a thick, crispy crust and a silky, open crumb – with a shelf life of up to 14 days.

“The Pajta Bread is more than a product – it’s a name that tells a family story. A barn where our grandparents kneaded their first loaves, where the warmth of the fire and the scent of fresh bread brought the family together – that’s where it all began. Over three generations, the movements, the care of the sourdough, the respect for the flour, and the appreciation of bread have been passed down. Today, Pajta Bread is at the heart of a modern family business, but it preserves the same tradition born in our grandfather’s oven. This spelt bread connects the past with the present – natural, healthy, and honest,” said Fülep Zsolt, head of Balmaz Sütöde.

The video about the winning bread can be viewed at this link.

In the Innovative Bread category, the focus was on products that featured significant innovations in ingredients, production technology, appearance, or nutritional benefits. A perfect example of this was the Mediterranean Bread – made with extra virgin olive oil by Varga Bakery from Ásotthalom, winner of last year’s ‘on-the-go pastries’ category. It exemplifies the blend of Mediterranean lifestyle and health-conscious nutrition.

The Mediterranean diet helps stabilize body weight and blood sugar, and supports the prevention of cardiovascular diseases. This bread becomes truly special thanks to the use of high-quality Hungarian flour and Varga Bakery’s proprietary technology.

“We believe the Mediterranean lifestyle represents a commitment to balanced nutrition and overall wellbeing. We are convinced that in our award-winning olive bread, we’ve managed to combine premium Hungarian flour with our own technology to create a light, airy, and healthy Mediterranean style – all brought together in a bread we envisioned and realized,” said Ferenc Varga, owner of the company.

The video about the innovative bread can be viewed here.

The general public can taste the winning breads for the first time at the Street of Hungarian Flavors during the Saint Stephen’s Day festival series, between August 18–20. Details about the festival’s program, performances, and contributors can be found on the continuously updated szentistvannap.hu website and in the event’s official mobile app.