Award-winning baker Tona Erreguin, founder of Imma the Bakery in South Oxfordshire, has been named the 2025 Baker of the Year, marking the third consecutive winner to bake daily with Matthews Cotswold Flour.
The 2024 and 2023 winners Aidan Monks of Lovingly Artisan, Kendal and Tim Goodwin founder of The Street Bakeshop, Basingstoke also use Matthews Cotswold Flour, a clear sign of the brand’s growing influence and trusted reputation among the UK’s artisan bakers.
The Baker of the Year award recognises outstanding talent, innovation, and craftsmanship across the UK’s baking industry. This year’s winner, Tona Erreguin, founder of Imma Bakery in Stoke Row, South Oxfordshire wowed the judges with her exceptional technical skills, dedication to her community and passion for her craft.
Tona was selected from a highly competitive field, with the BIA judges lauding her deep commitment to quality and her distinct philosophy. Judges praised the “quality and finish” of her array of sourdough loaves and pastries, noting that she is the “driving force behind the bakery’s success.”
Bertie Matthews, eighth-generation miller and Managing Director of Matthews Cotswold Flour commented: “We are absolutely thrilled that our flour has once again been part of this prestigious achievement. To know that the last three Baker of the Year winners have trusted our flour for their creations is an incredible honour. It speaks volumes about the dedication of our milling team and the passion we share with Britain’s best bakers. We are proud to support such talented individuals who represent the very best of British baking.”
Tona, who grew up in Mexico and previously opened a fine dining restaurant (Imma Restaurante) before moving to the UK, launched Imma the Bakery (named after the Hebrew word for ‘mother’) three years ago.
“I am incredibly honoured and humbled by this award,” said Tona Erreguin. “This is a testament to the hard work and passion of every single team member at Imma the Bakery. Our goal has always been to create soul-touching baked goods for our local community with the most local products we can get, including our flour which we purchase from the nearby mill at Matthews Cotswold Flour.”
Founded in 1912 and still family run, Matthews Cotswold Flour is one of Britain’s leading independent mills. From its base in the Cotswolds, the company produces a wide range of award winning, sustainably sourced flours for artisan and home bakers. The mill champions regenerative farming and long-term partnerships that connect British farmers, millers, and bakers.
