Almost 1,200 votes were cast for 20 varieties of bread loaves submitted by bakeries based in the capital for the competition organised by The Real Bread Campaign and London magazine The Jellied Eel.
The 10 shortlisted loaves include:
- Medieval White baked by Astons Bakery in Cricklewood
- Peckham Rye baked by Brick House in East Dulwich
- Hackney Wild baked by e5 bakehouse in London Fields
- Borough Brown baked by The Flour Station in Hendon
- White baked by The Spence Bakery in Stoke Newington
- Multigrain sourdough baked by Rinkoff Bakery in Whitechapel
- Hamlands sourdough baked by Rubens Bakehouse in Ham
- Pain a l’Ancienne baked by Flourish Craft Bakery in Tottenham
- Weizenmisch brot (rye bread) baked by Sweet Tree Bakery in Wood Green
- Sourdough baked by Victoria Bakery in Barnet
The 'real' bread loaves, which must be made without the use of any artificial additives or processing aids in the flour or dough, will be judged by a panel of London-based food writers.
These include Diana Henry from The Sunday Telegraph, Lucas Hollweg from The Sunday Times and Victoria Stewart from The London Evening Standard.
The winning loaf will be announced at the Real Bread Festival on 5 October on London’s South Bank, as well as featured in October issue of The Jellied Eel, as well as the Real Bread Campaign's own publication True Loaf.