Pizza and bread might be different menu items, but they’re kissin’ cousins who share the same ancestral roots. Just ask John Arena, the legendary co-owner of Metro Pizza in Las Vegas and Truly Pizza in Dana Point and Laguna Beach, California, and a leading figure in the pizza community. “The skills of a pizza maker and the skills of a bread baker are very, very similar,” Arena once told PMQ Pizza. “You have all the tools in your pizzeria to make [breads for sandwiches and other items] and probably make them better than anything you can buy.”
So who are the best bread artisans in the U.S. today? The recent International Industry Expo (IBIE), held in Las Vegas, says it has found them—and honored them with the “Oscars of Bread,” the World Bread Awards USA. The awards were presented on September 16 by the Retail Bakers of America (RBA) and the Bread Bakers Guild of America (BBGA). Winners took home awards in 12 categories, including flatbreads, baguettes, bagels, sourdough and more.
This year’s overall winner was Guy Frenkel of Céor Bakery, who took home the cash grand prize along with the honor of being crowned the World Bread Awards USA grand champion for the second time in a row.
“Guy brings an avant-garde passion to breadmaking, transforming Céor into a creative laboratory where heritage and innovation meet,” said Stephen Hallam, master baker and chair of judges for the World Bread Awards.
The panel of judges featured esteemed industry experts, including previous award winners and members of the American Bakers Association (ABA), Bakery Equipment Manufacturers and Allieds (BEMA), the BBGA and the RBA.
“I’m so impressed by the range of breads and backgrounds—some bakers come from science, others from creative artistry, but all share a passion for good bread,” said Herlinda Heras, a two-time World Bread Awards judge.
2025 IBIE World Bread Awards USA categories and winners included:
- Overall Winner: Guy Frenkel – Céor
- Bagel: Dustin King – Bread Bakery
- Baguette: Jeremy Canut – Epicerie Boulud
- Burger Bun: Johann Willar – Wynn Hotel Bakeshop
- Challah: Arshiya Farheen – Verzênay Chicago
- Ciabatta: Dustin King – Bread Bakery
- Flatbread: Graham Martin – Ricks on 6th
- Gluten Free: Jennifer Caloca – Altadena Bread Co.
- Pretzel: Marco Agustinus – Conrad Orlando
- Sourdough: Guy Frenkel – Céor Bakery
- Showstopper Specialty – Savory: Mark Philip Santos – Valerio’s Bakeshop
- Showstopper Specialty – Sweet: Diego Cubas – Wynn Las Vegas
- Wholewheat/Whole Meal: Grisetti Everon – T2 Sourdough Boutique
For pizzeria owners, recognizing the kinship between breads and pizza opens doors to culinary creativity. Experimenting with dough formulas, fermentation tempos or even borrowing techniques from the bread world can help differentiate your crust and attract customers looking for both authenticity and innovation.
