Sunshine Coast-based bakery Rick’s on 6th has successfully claimed the title of World’s Best Flat Bread after they topped the category at the IBIE World Bread Awards.
The competition, which was held in Las Vega, US, in September, drew bakers from around the globe.
Rick’s on 6th co-owner Graham Martin said he had travelled to the trade show with sourdough, baguettes and sourdough flat bread all packed in a bag of dry ice.
“It’s the first time for us to enter an international competition, and it certainly comes with its transport challenges,” he said.
“The sourdough and baguettes were par-baked. Unox Australia helped me find a Unox oven in Las Vegas to finish off the products.”
The award-winning flat breads have been on the Rick’s on 6th menu since it first opened its doors two years ago.
Graham said they had been a bestseller since the very beginning.
“Our flat breads are a very rich formulation with yoghurt and a Japanese method of using an ingredient called Tangzhong, which involves cooking the flour with water to a temperature. This gives the finished product more flexibility,” Graham said.
“[We’re] thrilled to receive such a high-calibre international award. This achievement is due to the dedication of our amazing staff, who always strive to make the best possible baked products for our local community under Rick’s guidance.”
IBIE World Bread Awards judge Herlinda Heras said she had been impressed by the range of breads, as well as the background of the bakers.
“Some bakers come from science, others from creative artistry, but all share a passion for good bread,” she said.
Jorge Zarate, IBIE 2025 Chair and Chief Supply Chain Officer, Grupo Bimbo said, “on behalf of everyone at IBIE, I extend my congratulations to this year’s winners for excelling in their categories and crafting exceptional loaves that impressed the judges in blind-taste testing.”
The full list of the 2025 IBIE World Bread Awards USA winners are:
- 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
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