8 Ribbons at Luzerne, Multiple Wins at Bloomsburg
By Henry Hunter
For years, Kimberly Wasko kept telling herself she’d enter a county fair. Somehow, she’d get distracted or miss the deadlines. Sound familiar?
In 2024, she finally made it happen. She entered two fairs: Luzerne County (smaller, more manageable) and Bloomsburg County (the biggest in the state). This year? She did it again, and the results speak for themselves.
Eight ribbons at Luzerne County Fair. Every single entry placed. Including a Best of Show.
Multiple ribbons at Bloomsburg Fair, including four first-place wins at one of Pennsylvania’s toughest competitions.
When Kimberly posted her results, I knew we had to hear the full story. Not just the wins (though they’re incredible), but the whole journey: what it’s like to tackle both a small fair and a major one, the midnight baking sessions, the recipes that worked, the ones that didn’t, and everything she learned along the way.
Because here’s the thing about Kimberly’s story: it’s not about perfection. It’s about finally committing to something she’d been putting off, jumping in with both feet, and discovering what happens when you stop overthinking and just bake.
Small Fair vs. Big Fair: Why Both Matter
“I was too ambitious and couldn’t finish all my planned entries,” Kimberly admitted. “But I tried a bunch of new bread recipes along with a few favorites in different variations.”
This year, she focused primarily on bread. Not because she had some grand strategy, but because bread took way more time than expected and she had to make choices.
Her lineup included:
- A whole wheat bread she hadn’t entered before
- Her raisin cinnamon swirl (which won Best of Show at Luzerne County)
- A multi-seed bread she created specifically for her tea hampers
- Variations on breads that had placed well the previous year
But here’s what makes her approach smart: she entered both types of fairs, and each taught her something different.
Luzerne County (Small Fair):
- Same-day judging (rare and valuable)
- 8 entries, 8 ribbons: 100% placement rate
- Less intimidating for building confidence
- Includes a Best of Show award
Bloomsburg County (Large Fair):
- Judges the day after delivery
- Tougher competition, bigger prestige
- 10 ribbons out of 12 entries
- Four first-place wins
“I think it’s important to showcase both a small and large fair venue and the differences between the two,” Kimberly told me. “I wanted to show folks that a small fair is just as wonderful as the big ones.”
The Reality Behind the Ribbons
Let’s talk about what fair prep actually looks like.
Kimberly starts organized. She plans timelines in her head. She knows what needs to happen when. Then reality hits.
“My kitchen and schedule start off organized, but I always underestimate how much time baking really takes. By the end, my kitchen’s a disaster, and I’m rushing to package everything before the deadlines.”
She learned the hard way that you need two to three times more time than you think. Most fairs judge baked goods the day after delivery, which means items sit overnight. Freshness becomes tricky. She adapted by baking items that improve after resting first, then saving breads for last.
At Luzerne County, which does same-day judging, she pushed it to the absolute limit: dropping off entries just 30 minutes before judging started. Breads came straight out of the oven, barely cool enough to slice.
“I actually liked Luzerne better in some respects because they do same-day judging, which is rare to find,” she said. “And Bloomsburg better for other reasons. It’s good to experience both small and large fairs.”
At Bloomsburg, she baked late in the day, knowing everything would sit overnight before judging.
“I live way out in the mountains, and the fairs are quite a trek for me,” she explained. “I usually enter a bunch of items hoping that at least one will snag a ribbon. It just makes the trip feel totally worth it.”
Some recipes she knows by heart. Others? She wings it.
“I don’t test bake, but it’s a really good idea,” she laughed. “Some recipes I know well enough to bake on the day. Other recipes I wing it, which definitely isn’t for everyone, but I enjoy the challenge and apparently causing myself additional stress.”
The Wins (and What Didn’t Place)
At Luzerne County: Six first-place awards, one second, one third, and a Best of Show. Perfect placement: every entry ribboned.
At Bloomsburg: Four first-place ribbons, plus several seconds and thirds out of 12 entries.
Her multi-seed bread (the one she created for her tea hampers) took first place at Bloomsburg. That raisin cinnamon swirl? Best of Show at Luzerne.
But not everything placed at Bloomsburg.
Her rye bread, a traditional European-style loaf that she considers excellent, didn’t ribbon. Neither did her white bread, even though it had won first place the year before.
“I was surprised,” she said. “The rye is heavier and denser, truly excellent, but it didn’t make the cut. Judging can be unpredictable and varies year to year.”
Her focaccia, which won first at Bloomsburg last year, came in second this time.
“That’s why I enjoy entering some repeat recipes with slight variations. It’s fascinating to see how different judges evaluate them differently.”
What Actually Matters at Competition
I asked Kimberly what she thinks set her winning entries apart.
“I can’t pinpoint exactly what makes my breads stand out, but my focus is always on exceptional taste and rich flavor. I pay careful attention to precise proofing, expert shaping, and refined techniques to achieve a beautifully golden crust and an appealing presentation.”
Presentation matters, we eat with our eyes first. But taste is what wins. She aims for both because she enjoys making every entry look as good as it tastes.
Advice for First-Time Fair Entrants
When I asked Kimberly what she’d tell someone thinking about entering their first fair, she didn’t hold back.
Start with a smaller fair if you can. The environment is less intimidating, and you’ll build confidence. Same-day judging, like at Luzerne, means your baked goods are at their freshest when evaluated.
Time Management: “Allow yourself two to three times more time than you initially anticipate.”
Be Prepared: Download or pick up the premium booklet. It’s your guide to rules, deadlines, packaging, and eligibility. Some fairs accept entrants from surrounding counties, while others restrict participation to local residents only.
Enter Everything: “Enter everything you want to attempt, even if you might not complete all of it. It’s better to have submitted than to regret not entering at all.”
Follow the Rules: Follow packaging instructions precisely. Presentation matters, and if you don’t comply with the guidelines, it can hurt your chances.
Be Kind: Be courteous and patient with the intake staff during submission. They’re usually volunteers managing hundreds of entries and working hard behind the scenes.
And most importantly: Always submit by the deadline. Most fairs offer online entry, but some still require mail-in forms, and late submissions don’t get accepted.
The Community Factor
II had to ask: did being part of Baking Great Bread at Home influence her confidence or preparation?
“This group has changed everything for me. I’ve expanded my bread repertoire, tried recipes I never would’ve attempted alone, and learned so much. The support and feedback here are incredible. It has elevated my skills to new heights, and I’m truly grateful to be a part of it.”
Looking Ahead
Kimberly’s already planning for 2026. She’ll compete again at both Luzerne and Bloomsburg, possibly adding one more event.
But she’s shifting her focus.
“Next year, I’ll be moving toward the artistic and sweet categories—decorated cakes, cookies, pies, pasta, butter, and jams. I’ll still enter a carefully chosen selection of breads each year, but I’m scaling back after submitting so many over the past two years.”
The challenge keeps her excited. The variety keeps her engaged.
Why It Matters
I had to ask: did being part of Baking Great Bread at Home influence her confidence or preparation?
“This group has changed everything for me,” she said. “I’ve expanded my bread repertoire, tried recipes I never would’ve attempted alone, and learned so much. The support and feedback here are incredible. It has elevated my skills to new heights, and I’m truly grateful to be a part of it.”
Looking Ahead
Kimberly’s already planning for 2026. She’ll compete again at both Luzerne and Bloomsburg, possibly adding one more event.
But she’s shifting her focus.
“Next year, I’ll be moving toward the artistic and sweet categories, decorated cakes, cookies, pies, pasta, butter, and jams. I’ll still enter a carefully chosen selection of breads each year, but I’m scaling back after submitting so many over the past two years.”
The challenge keeps her excited. The variety keeps her engaged.
Why It Matters
Beyond the ribbons, I wanted to know what this experience really gave her.
“It challenged me to push my skills further and fulfilled a long-held personal goal. It brought me genuine joy and a deep sense of accomplishment. While it didn’t fundamentally change me as a baker, it reinforced that I’m on the right path, creating food that people truly enjoy.”
She paused, then added something that hit me right in the chest:
“I’m fortunate to have the full support of my friends and family, but my greatest fan has always been my dad. He takes immense joy in watching me create each item and savoring any leftovers, and the smile on his face is priceless. As he’s now elderly, sharing these accomplishments with him by my side means more to me than anything else in the world.”
The Bottom Line
If you’ve been thinking about entering a county fair but haven’t pulled the trigger yet, consider this your sign.
Start small if you want. Luzerne County gave Kimberly an 8-for-8 win rate and the confidence to tackle Bloomsburg. Or jump straight into the deep end if that’s your style. Either way works.
As Kimberly put it: “People enter for all kinds of reasons—some crave the thrill of competition, others seek validation, many want to try something new, set a personal goal, or simply push beyond their comfort zone. Winning a ribbon is just icing on the cake. The true victory lies in having the courage to participate.”
At a county fair, there are no losers. Just people who tried something new.
Congratulations, Kimberly. Those ribbons are well-deserved, and I can’t wait to see what you bring to the table in 2026.
Want to share your own baking triumph? Drop me a message. We love celebrating our members’ wins, big and small.
Ready to Take Your Baking Beyond the Kitchen?
Kimberly’s story shows what happens when you stop overthinking and just go for it. She pushed past years of “maybe next year” and walked away with ribbons from both a small county fair and one of Pennsylvania’s biggest.
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Whether you’re dreaming of selling your first loaf or looking to expand what you’re already doing, this book gives you the tools to make it happen.
Step out of your comfort zone. Your bread deserves a bigger audience.
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