The initiative is born from a partnership between the Bread Museum and ACIP, and is already open for applications for 2026.

After a first edition that brought together professionals from across the country and generated strong media impact, the competition returns with renewed ambition: to find the best bread in Portugal across five distinct categories — wheat, rye, broa, seeds and innovation.

In its first edition, held at the Bread Museum in Seia in 2025, five breads were distinguished, one per category, revealing the diversity and richness of Portuguese baking. Flavour, texture, aroma and presentation determined the Gold, Silver and Bronze medals among around 150 entries. For 2026, the organisation expects an even more competitive edition.

Applications for the second edition are now open, and professionals in the sector can consult the regulations and submit their entries via the official competition link: https://acip.pt/inscricoes-abertas-o-melhor-pao-de-portugal-2026/

The evaluation will be carried out by a panel of expert judges, taking into account criteria such as flavour, texture, aroma, appearance and respect for traditional techniques. But there is one defining factor that carries as much weight as the others: authenticity.

More than bread, living heritage

At a time when everything accelerates, this competition proposes the opposite: to pause and value what takes time. Bread remains one of the oldest symbols of community and the most universal of foods, from the first communal ovens to the neighbourhood bakeries that still shape the rhythm of cities and towns. This second edition aims to go further: to give a stage to new talent, preserve ancient knowledge and reinforce the positioning of Portuguese bread as a product of excellence.

Choosing the best bread in Portugal is also a way of answering a bigger question: what kind of country do we want to put on the table?