Judges put thousands of pies to the test and Angkor Wat certainly got their attention. Photo / Supplied
Judges put thousands of pies to the test and Angkor Wat certainly got their attention. Photo / Supplied
Despite entries from hundreds of bakeries throughout New Zealand, Hawke's Bay Bakery Angkor Wat Kiwi Bakery & Cafe stood out as two branches took out two separate categories.
The established Napier bakery took out the bronze award in the gourmet meat category for their butter chicken in the Bakels New Zealand Supreme Pie Awards.
The silver award for steak (diced) & gravy went to the Waipukurau Angkor Wat.
The top award went to Patrick Lam of Patrick's Pies Cafe and Bakery in Tauranga who won his sixth Bakels New Zealand Supreme Pie Award with a roast pork and creamy mushroom pie in the gourmet meat category.
Lam won a cheque for $7500 and the coveted New Zealand Bakels Supreme Award Trophy as well as $1000 for each of the three gold awards he has won.
The results were announced in Auckland yesterday at a 1950s-themed gala dinner attended by bakers from all over New Zealand keen to find out who would win the top accolade.
"This really is pie-making history. It's a huge achievement. In the 22 years of The Bakels New Zealand Pie Awards, Patrick has won the most supreme awards and he deserves every single one of them," said NZ Bakels managing director Brent Kersel.
Lam's supreme pie this year went up against 5491 other pies at judging in Auckland on July 26.
It had to beat 275 other gourmet meat category entries through rigorous quality control tests before even being tasted.
Once the gold awards in the 12 categories were decided, all but the cafe boutique category go on to the final judging round.
Five of the best pie judges in New Zealand, including celebrity chef judge Ben Bayly, then judged them from scratch to choose the supreme award winner.
