A multi-award winning business

Because we love to create, innovate and be the best

BIA Innovation Award 2018

BIA 2018 Innovation winner Botanical breads

Botanical Bread - Winner

These Botanical Breads are made from just flour, salt and the fermented water of fruits, vegetables, plants or flowers.  The fermented water not only rises the dough, but also imparts subtle flavours and aromas to the baked breads.

BIA Speciality Bread Award 2017

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Church Street Sour - Winner

This crusty bread is based along the lines of an Italian country bread, and named after the street in Rickmansworth the bakery is based on.   The bread contains a 12 year culture that is fermented in the bakery that gives it the sourdough taste.

Cafe Quality Food & Drink Awards 2015

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Cinnamon Square Bun – Winner

Our signature and famous Cinnamon Square bun wins Best Biscuit & Cakes category at the award.

World Bread Awards 2015

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Breadcrust Bomb – Gold

An innovative sourdough bread inspired by the unique style of volcanic lava.  Made of four layers that are covered in a unique black rye sour paste to recreate the ‘bombs’ distinct brittle exterior.

Christmas Stars 2015

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Christmas Pud – Winner

Two mince pies disguised as a Christmas pudding – a magnificent product that won the overall Best Festive Cake and Pudding Category.

BIA Innovation Awards 2014

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‘The Orange’ – Winner

This product first wowed the judges on Britain's Best Bakery.  A truly spectacular product made of 2 different halves and combined together to replicate an orange.

World Bread Awards 2013

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Ricky Sticky Bun – Winner

Winner of the speciality category at the World Bread Awards. The judges used just one word to sum up their evaluation of the product – ‘awesome.’

World Bread Awards 2013

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Cottage loaf – Finalist

To receive recognition for one of our traditional white loaves is a major accomplishment and underpins our values for Real Bread.

National Cupcake Championship 2013

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Pecan Passion Cupcake – Winner

Winning the Free From category was a personal achievement for Cinnamon Square Baker, Hazel Carmichael who developed the gluten and lactose free Pecan Passion Cupcake.

British Cookery School Awards 2013

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Best Specialist Cookery School & Best Tutor – Finalist

We are delighted to be recognised for teaching which is an integral part of Cinnamon Square. We are passionate about sharing knowledge with both adults & children and to inspire others to bake.

Baking Industry Awards 2013

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Craft Business Award – Finalist

‘We are delighted again to be recognised as one of the best craft bakeries in the country. As a relatively small family business this recognition is a massive accomplishment for both myself and my team’ said Paul Barker.

Cafe Quality Food & Drink Awards 2015

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Craft Business Award – Finalist

“To be a finalist in any of our awards categories is a great achievement and Cinnamon Square has shown that they are among the very best.” “We are delighted to be finalists in this category. To be recognised as one of the best craft bakeries in the country is an honour” said Tricia Barker.

Cafe Quality Food & Drink Awards 2015

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Best Marketing Award – Winner

The judges were particularly impressed with the “off-beat name” and its brave signature product, the US-inspired Cinnamon Square itself.