VIANDS BAKERY has made it two-times lucky, winning the title of New Zealand Supreme Pie for the second consecutive year.
The bakery, based in Kihikihi, backed up last year’s success with its gingered peach and pear with Cointreau pie.
For Kihikihi bakers Shane and Kathy Kearns it was recognition of ‘‘staying true to fresh produce and flavours’’.
”We entered all ten categories and I have to say we were really happy with every pie we put up,” Mr Kearns told the Waikato Times.
Adding to their delight, their scallop shrimp and prawn with sweet chilli and coriander pie earned silver in the seafood category, behind Taupo’s Paetiki Bakery.
Pukekohe’s Target Bakehouse took gold for the traditional mince and cheese.
In 2011 Kearns knocked the classic meat pie off top spot with their winning spiced plum, port and apple pie.
”In the first week after winning we doubled our turnover and since then our turnover is up about 30 per cent on the previous year and we are still holding,’’ Mr Kearns said.
Judge and Bakels executive chairman, Duncan Lone, didn’t think having a dessert pie win the second year in a row would put off the makers of meat pies.
”I think for any good pie maker, this will only spur them into action,” he said.
”I don’t think because a dessert pie looks attractive that gives them an unfair advantage. The judges consider a myriad of factors, from pastry to presentation to flavour.”
The judges, including TV chef and celebrity judge Al Brown commented on the “magnificent” standard of entries that included 4,500 pies from 444 bakeries.
Exotic fillings included Balinese coconut chicken, Asian beef with shitake and star anise, chicken, cranberry and camembert, sweet Moroccan lamb, crab, prawn scallops and vegetables in white sauce, caramelised pork belly with coriander, and curried mutton with coriander.
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