Weinheimer Triumph: Michael Kress is the world champion of bread sommeliers!

Weinheimer Triumph: Michael Kress is the world champion of bread sommeliers!

There is news from Weinheim: Michael Kress is now the best bread sommelier in the world! On May 21, 2025, he prevailed against 15 other experts from ten countries at the IBA trade fair in Düsseldorf and was recognized as world champion. Kress is therefore at the top of 281 bread sommeliers worldwide, as the Handwerkblatt reports.

The final round of the competition was characterized by demanding tasks, including an aroma challenge and professional bread descriptions. The jury, consisting of Bernd Kütscher, Prof. Michael Kleinert and the prominent celebrity chef Johann Lafer, was impressed by Kress' expertise and passion for the bakery trade.

placements and participants

Kress' victory is not only a personal triumph, but also a success for the German bakery trade. Christoph Heger, also from Germany, and Urs Roethlin from Switzerland landed in the ranks behind him. The participants came from countries such as Norway, France, New Zealand and the USA, which underlines the international character of the competition. Kress was pleased with the global exchange opportunities and the appreciation for various bread cultures, as on Association office

The training as a bread sommelier, which was introduced in 2015, takes place for a year at the German Bakery Handy Academy in Weinheim. Kress is a trained bread sommelier, and each of the participants had previously went through intensive training. This shows how much is behind the title allocation. The next round of training for prospective bread sommeliers begins in January 2026.

the training and its challenges

As many know, the way to the bread sommelier is anything but a sugar. The training comprises several modules, intensive homage phases and challenges -related challenges. The participants learn everything about bread: from customs to broth history to the quality factors that characterize a good loaf. There is even a project work, and the final exams are particularly demanding, as the Brotinstitut describes in detail.

If you are interested in training and the diverse possibilities, you have several information available. The experience gained should not only promote personal development, but also optimize future training in bakery and increase appreciation for bread in society.

The next big event will be the World Cup of bread sommeliers in Munich in 2027. As a world champion, Michael Kress will surely play a special role in this competition, and we are excited to see what the future has ready for him.