Golden Lamination Croissant Competition

Rules & Information

In the world of professional pastry, the croissant is the ultimate benchmark. It is a labor of love that requires precision, patience, and a mastery of thermodynamics. The Golden Lamination Croissant Competition invites the region's top bakers to step out of their kitchens and put their best work forward in a head-to-head celebration of flour, butter, and air. This is more than a bake-off; it is a technical showcase of the art of the viennoiserie.

This competition is divided into two categories:

• Le Traditionnel (signature classic): The focus here is on the fundamentals. Without fillings or toppings to hide behind, the baker must rely on the quality of their fermentation and the perfection of their lamination.
• L'Avant-Garde (creative, filled): This category celebrates the modern bakery. Whether sweet or savory, the goal is to create a harmonious marriage between a technical dough and a creative center. The filling should be prominent but must not compromise the structural integrity of the layers. Creative glazing, bi-color doughs, and unique shapes are encouraged.

Competition Details:

Competitors must provide croissant samples for our panel of experts. Each entry will be evaluated on flavor profile and visual presentation. To help the judges appreciate your vision, a short written description (including the inspiration behind the flavors) is required for each entry.

College Students and Industry Professionals are invited to compete in our Baking & Cake Decorating Competitions at the Wisconsin Food & Hospitality Expo!

All competitors must either represent a licensed food service facility (bakeries, cafes, grocery-stores, restaurants) or be a college student currently enrolled in a Baking & Pastry Arts or Culinary program (certificate or degree). 

Each participant will receive a complimentary registration to attend the Wisconsin Food & Hospitality Expo!

Registration & Entry Fees:

The early registration deadline for all of the bakery competitions is Friday, February 13, 2026. The standard registration deadline is Friday, February 27, 2026. All entries must be registered in advance. Late entries may be allowed if space permits but will be charged a $50 late fee per entry.

Early registration allows WBA and WRA Members to take advantage of the lowest entry fees - starting at $30!

• Early – WBA and WRA Members – $30

• Early – Not-Yet Members – $45

• Standard – WBA and WRA Members  – $45

• Standard – Not-Yet Members – $60

To register, please click here

Skill Level:

• Baking & Pastry Arts or Culinary (College Student)

• Industry Novice (Up to 2 years experience)

• Industry Professional (2+ years experience)

Categories:

• Le Traditionnel (signature classic): The focus here is on the fundamentals. Without fillings or toppings to hide behind, the baker must rely on the quality of their fermentation and the perfection of their lamination.
• L'Avant-Garde (creative, filled): This category celebrates the modern bakery. Whether sweet or savory, the goal is to create a harmonious marriage between a technical dough and a creative center. The filling should be prominent but must not compromise the structural integrity of the layers. Creative glazing, bi-color doughs, and unique shapes are encouraged.

Rules:

• All ingredients must be edible and shelf stable.

• Only edible decorations and embellishments are allowed. Use of inedible decorations may result in a penalty score or disqualification.

• Use of platters or boards is allowed in the croissant for display only but will not be judged. Entrant is responsible for returning to pick-up any personal items. 

• Entries must be exclusive work of the entrant and may not have been entered in any previous WBA competitions.

• Only individual entries are allowed. Team entries are not allowed.

• All work must be done offsite. No decorating tools, equipment, cake, icing, base, stand, or materials will be provided by the competition, aside from table space for display. 

• Croissants must be already baked, assembled, decorated, and ready for viewing when participants arrive. Minimal adjustments, repair, and additions of embellishments will be permitted within the allotted set-up window.· 

• Judging will be held at the Wisconsin State Fair Park Expo Center at the Wisconsin Food & Hospitality Expo on Wednesday, March 11th.

• Business cards or logos may be placed on display following completion of judging.

• Entries may be set up on Wednesday, March 11th between 7:30 AM and 8:30 AM. Any entries delivered after 8:30 AM will not be judged, but placed for display purposes only.

• A short anonymous description of each entry is encouraged but not required. The purpose of this description is to better inform the judges of the entrant’s vision, process, materials and technique that may not be obvious from viewing the finished product. This is also where any specific theme or backstory of an entry can be briefly explained. If including a description, please bring along a typed/printed copy to display next to your entry (250 words or less) or email your description 72 hours in advance of the competition to jessica@wibakers.com. This document will be available for review during the judging process. Please do not include any competitor or organization name(s) anywhere in the summary. Any photos showing competitor faces will be discarded. 

• All work will be done in a professional manner.

• Entries may not be removed until 3:00 PM on Wednesday, March 11th. Anything left after 5:00 PM will be disposed of. We are not responsible for returning items to competitors! No exceptions.

• The organizers have the right to use photographs taken of competitor’s displays. 

• A license and/or student ID number is required. 

Judging & Awards:

• Judging for the Golden Lamination Croissant Competition will be held at the Wisconsin Food & Hospitality Expo on Wednesday, March 11th by a team of qualified judges selected by the Wisconsin Bakers Association.

• The judges will complete a comment sheet for each entry; copies of those sheets will be sent to each entrant within 10 days following the completion of the Wisconsin Food & Hospitality Expo via your pre-registered email address.

• Entries in each skills division are judged separately.

• All judges’ decisions are final.

• Winners will be announced on Wednesday, March 11th.

• All entries will be judged professionally.

• Awards will be given on a points-based system.

• The highest scoring entry in the competition will receive a Best of Show Trophy.

• Additional awards may include Honorable Mention, Bronze, Silver, & Gold Medals, People’s Choice, and Judge’s Choice.

Release:

The Golden Lamination Croissant Competition is presented by the Wisconsin Bakers Association (WBA) in partnership with the Wisconsin Restaurant Association (WRA) at the Wisconsin Food & Hospitality Expo. By entering the competition, the contestant fully releases all rights to photos, publication and other sources of media for all work produced exclusively for, during and in the complete time frame of the event. Contestant is subject to all registration fees, applicable taxes, and all other related expenses on behalf of him/her entering the above competition. Contestant agrees to abide by all rules set forth by the WBA for this competition. Contestant agrees to indemnify and hold harmless the WBA and all sponsors from and against all claims, demands, costs, loss, damage, expense, attorney’s fees and liabilities growing out of, or arising from, caused or occasioned by his/her activities in the competition. Competition entry fees are non-refundable. All judges’ decisions are final.

Do you have any questions about the Golden Lamination Croissant Competition?

Contact us by email at jessica@wibakers.com or call (414) 258-5552 for more information!