WHY ENTER?
These awards have become the largest event for New Zealand bakers, drawing entries from across the country annually. The significant media support and public interest ensure winners gain increased sales opportunities and industry recognition. All entrants will be acknowledged with window stickers, while winners will receive award winner stickers and framed certificates to display, further solidifying their achievement in the industry.
Pie categories
Total awards
![[TotalPrizeDollars] in prizes](/attachments/svy2560x2560t0x0/why-enter-icon-prize-dt20240417215812383.svg){kind=icon}
$18,500 in prizes
Increased Sales
Industry Recognition
Media Coverage
- Framed awards certificates & window stickers
- Industry recognition
- Extensive media coverage
- A cheque for $1,000
- An invitation for 2 to the Awards Dinner in Auckland
- The coveted Bakels New Zealand Supreme Award trophy
- A cheque for an additional $7,500
Download printable Competition Information here
Entry category information
Bacon & Egg
Maximum baked weight – 280gms each
Mince & Gravy
Maximum baked weight - 280gms each
Top Pastry - Flaky Pastry
Bottom Pastry - Pie Base Pastry
Vegetable permitted
No Mushrooms allowed
Mince & Cheese
Maximum baked weight – 280gms each
Top Pastry – Flaky Pastry
Bottom Pastry – Pie Base Pastry
Vegetables permitted
No Mushrooms allowed
Potato Top
Maximum baked weight – 300gms each.
Steak & Gravy
Maximum baked weight – 280gms each
Steak & Cheese
Maximum baked weight – 280gms each
Chicken & Vegetables
Maximum baked weight – 280gms each
Gourmet Meat
Maximum baked weight – 280gms each
Vegetarian
Maximum baked weight – 280gms each
Top Pastry – Flaky Pastry
Vegan pies permitted
Commercial/Wholesale
Commercial Wholesale entries will only be accepted from Commercial Wholesalers who manufacture on average 60,000 single serve pies based on a 6 day week, must be mechanically constructed and carry no brand identification
Pies must be selected from the line (not hand-made)
Café Boutique
Maximum baked weight – 300gms each
CONDITIONS OF ENTRY
- Entry is open only to chefs, cafés, hotels, commercial bakers and pie manufacturers in New Zealand.
- Pies entered remain the property of New Zealand Bakels Ltd.
- Commercial Wholesale entrants must manufacture on average 60,000 or more single serve pies per week. Entries must be mechanically constructed.
- Acceptance of an Award implies the winner's agreement to take part in any resulting publicity or promotion.
- Café Boutique entrants are not eligible to enter any other category. Café Boutique does not qualify for the Supreme Award.
- "The Bake ls New Zealand Supreme Pie Awards" name and logo remain the property of NZ Bakels Ltd and may not be reproduced without permission.
- Pies will only be accepted in the official entry box, and no early or late entries will be accepted.
- Entrants are responsible for ensuring their pies reach NZ Bakels in good condition.
- Each entry box must include two identical pies from the same category.
- NZ Bakels reserves the right to disqualify any entry that is not within the required parameters of general entry conditions.
- In the event of a tie in any category, the tied pies will be re-judged alongside each other to decide a winner.
- NZ Bakels reserves the right to withdraw any category due to insufficient entries.
- The judges' decisions are final and no correspondence will be entered into.
- Ingredient/Filling Declaration: Entry boxes which ask for filling or ingredients must be completed.
- Multiple entries (different retail outlets entering pies from the same bakery or pie manufacturer) are not permitted.
Place of Manufacture & On Sale Rules
Pies entered must be manufactured completely (all components, including pastry) at the site of registration and place of business of the entrant. All pies entered must be on general sale at the time of entering and be of the same during the competition. The Café Boutique category pastry can be manufactured off site. Premade 'bought in' commercial pastry can be used for the Café Boutique category only.
All Pies Must Use the Tin Sizes Below:
Judging Criteria
The Judges will award points for your pies based on four criteria:
-
PIE TOP
Points for eating properties; controlled pastry lift, flavour profile; shape retention. -
PIE BASE
Points for shape retention; eating properties; flavour profile; machining properties; pie base thickness. -
THE FILLING
Points for filling/gravy proportion – extender; texture; colour profile; flavour profile. -
BAKING PROPERTIES
Points for overall bake colour profile; evenness of bake; finishing – pastry top glaze; overall visual appeal.
Who are the judges?
Pies in each category will be judged by a panel of independent industry experts. The 10 Gold Award winning pies will be re-judged from scratch for the Supreme Pie Award by a separate judging panel. The judging process will be monitored by an independent competition auditor.
Judges are not eligible to enter the competition.
What happens if one of my pies gets placed?
If one of your pies wins a Gold Award, making you eligible for the Supreme Pie Award, you will be contacted by phone the morning after completion of the judging. You will also receive an invitation for two people to attend the Awards Dinner in Auckland, where you will be presented with your Gold Award (or Awards).
The winner of the Bakels New Zealand Supreme Pie Award for the best pie of the competition will be announced after the presentation of the Gold Awards.
Silver, Bronze and Highly Commended Award winners will have their framed Award certificates couriered to them in the week following the Awards Dinner.
Tips for baking a winning Pie!
BAKING PRESENTATION
- Pies have a nice golden colour all over.
- Has the pie been baked to perfection?
- Does the pie have an attractive shine where permitted?
PIE BOTTOM
- Has the pie kept its tin shape when cooled?
- Has the pastry been rested and sheeted gently?
- Is the pastry thickness just right, not too thin or too thick?
- Ensure pie tins are clean.
PIE TOP
- Has the pastry risen evenly all over?
- Has the pie top kept its pre-baked shape?
- Is the pastry thickness just right, not too thick or too thin?
PIE FILLING (visual)
- Is the filling balanced evenly, meat to gravy?
- Is the filling a good consistency?
- Does the filling look appealing?
PIE FLAVOUR PROFILE
- Is the pie easy to eat, not too fat or too brittle?
- Is the filling seasoned (or sweetened) perfectly?
- Are the filling and pastry flavours well balanced?
WEIGHT/SIZE
- Please weight your pies individually.
- Overweight pies will be disqualified. So please double check your pie weights before sending – overweight pies have no chance of winning.
