Personal Skills – Baking
Connecticut’s largest confection collection! The Durham Fair Baking Competition yields the best in culinary creativity and craftsmanship with over 400 entries fresh out of Connecticut kitchens. Treat yourself to a tour of prize winning cookies, bars, decorated cakes, pies and quick breads, all competitively created for this coveted blue ribbon bake-off! Be sure to stop by our new Durham Fair Country Kitchen with expert demonstrations, tips, techniques and traditions for making award-winning pie crusts, brownies, breads and more!
New for 2018!
- In lieu of “Decorated Cakes,” we have created a new category, “Heritage Collection.” This entry must contain 3 different baked goods from a cultural heritage of your choice, artfully displayed in a basket. Entries will be judged on creativity, taste and presentation.
- Boston Cream Pie
- King Arthur Flour is sponsoring Pumpkin Whoopie Pies, including great King Arthur gift certificates.
- This year’s Court of Honor recipe is Gwen Brayshaw’s Apple Crisp.
- Create your favorite lemon baked good and watch live judging on Thursday at 6:00 PM.
- State Apple Pie & State Baking Contest
- Largest Baking Competition in Connecticut
- Over 400 entries on display
Court of Honor
The Court of Honor class honors local bakers by sharing one of their recipes for exhibitors to make and submit.
- 2018: Apple Crisp
From the kitchen of Gwen Brayshaw
Recipes from Previous Years:
- 2017: Old Time Fudge
From the kitchen of Evelyn Rossi
- 2016: Banana Muffins
From the kitchen of Rosemarie Naples
- 2015: Wacky Cake
From the kitchen of Peg Atwell
- 2014: Red Velvet Cake
From the kitchen of Mary Baginski
- 2013: Danish Kransekage
From the kitchen of Beverly Pedersen
- 2012: Molasses Cookies
From the kitchen of Rosemary Allen Simmons
- 2011: Cocoa Marble Cake
From the kitchen of Celia Cekala