Award-winning baker Tona Erreguin, founder of Imma the Bakery in South Oxfordshire, has been crowned the 2025 Baker of the Year — marking the third consecutive winner who bakes daily with Matthews Cotswold Flour.
The accolade continues a remarkable streak for the historic Cotswold mill, whose flours are also used by previous winners Aidan Monks of Lovingly Artisan in Kendal (2024) and Tim Goodwin of The Street Bakeshop in Basingstoke (2023).
The Baker of the Year award celebrates exceptional craftsmanship, innovation, and dedication within the UK’s baking community. This year’s winner, Tona Erreguin, impressed the judging panel with her technical expertise, unwavering commitment to quality, and the strong community ethos behind her bakery in Stoke Row.
Judges highlighted the “quality and finish” of her sourdough loaves and pastries, calling her the “driving force behind the bakery’s success.”
Bertie Matthews, eighth-generation miller and Managing Director of Matthews Cotswold Flour, expressed delight at the continuing recognition for bakers who rely on their flour.
“We are absolutely thrilled that our flour has once again been part of this prestigious achievement,” he said. “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.”
Originally from Mexico, Tona previously ran a fine dining restaurant before relocating to the UK. She launched Imma the Bakery – named after the Hebrew word for “mother” – three years ago and has rapidly built a reputation for excellence.
“I am incredibly honoured and humbled by this award,” she said. “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, Matthews Cotswold Flour is one of Britain’s oldest family-run mills and a leader in specialty, sustainably sourced flours.
With over 100 varieties available, the mill supports regenerative farming, heritage grain production, and a thriving baking community through its educational programmes and the Cotswold Flour Baking Club, designed to inspire both amateur and professional bakers.
