Bojangles Crowned 2026 Biscuit Maker Champions
Maria Dimas and Edith Chavez earned the top titles in Orlando during the annual franchise competition.
Updated on Oct. 1, 2026 in Baking
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In September 2026, Bojangles held its annual Biscuit Maker Championship in Orlando, Florida, awarding the top prize to Maria Dimas and Edith Chavez. Each winner received $6,000 for their superior skills in the company's precise 49-step baking process.
Why it matters
The contest serves to maintain high quality standards across the chain by rigorously testing the technical proficiency of its 4,500 certified biscuit makers. By formalizing these skills, the company ensures consistency at its 890 restaurant locations.
Contestants must prepare a batch of at least 45 biscuits within a 7-minute window, with finished products required to measure 1.5 inches in height and 3.5 inches in width.
The players
Maria Dimas
She is a professional biscuit maker from Conover, North Carolina, who won the 2026 championship.
Edith Chavez
She is an award-winning biscuit maker from Yadkinville, North Carolina, who secured the title in 2026.
Bojangles
This American regional fast-food chain specializes in fried chicken and buttermilk biscuits with 890 locations across 24 states.
The details
During the competition, pairs of bakers performed the 49-step process, which involves tossing, rubbing, and feeling the flour-shortening mix to achieve proper aeration and particle size. Winners Maria Dimas and Edith Chavez successfully demonstrated the kneading and cutting techniques required to hit the precise size specifications for every biscuit produced.
Timeline
The Biscuit Maker Championship took place in September 2026.
Culture Shift
The competition follows a pattern set by the QSR industry's focus on standardized manual production training. This trend highlights a shift where large chains prioritize artisanal skills to differentiate their products in a competitive market.
Customers visiting local restaurants can expect consistent biscuit sizing following these championship standards. The recent launch of Donut Bites also offers diners a new product made from the same leftover dough used in the core biscuit process.
The takeaway
Mastering specific, repetitive culinary tasks ensures that the final product remains uniform across hundreds of diverse locations. Aspiring bakers can achieve better consistency at home by focusing on the precise aeration and particle size of their flour-shortening mix.
Further reading
Explore more about professional techniques in the Baking section.
Source note: This article includes information reported by Restaurant Business.
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