GO THE PIES!
Elmore Bakery wins gold at national competition
THE Elmore Bakery has cemented its place, yet again, in our hearts.
The famous local bakery has won gold for its Pepper Steak Pie at the Great Aussie Pie competition.
The competition is the biggest event in the national baking industry.
The team at Elmore Bakery have been entering the Great Aussie Pie competition for five years and are thrilled with the result.
‘‘We are very proud,’’ owner and baker Nathan Bowes said.
‘‘It’s always good to get customers’ feedback on our pies. But to get this feedback from our peers and the judging panel, who scour the pies with a fine-tooth comb, is great.’’
With more than 1500 entries from around Australia, competitors sent four samples of each pie to be judged.
The crew at the event then picks out the best three to be finalists.
One of the pie samples is cut in half, while one is placed in a pie warmer for tasting and one stays cold. The half pie is judged for pastry thickness — ideally the pie should have a 2mm to 3mm base finished thickness — and texture, as well as the amount of meat filling it contains.
The judges dig into the half pie with a popsicle stick to check for gristle and tubing, which indicates offal. Points are deducted if pieces of gristle are found in the pie.
Plain meat pies must achieve a mark of 16 or more out of 30 to progress to the tasting stage.
Judges then call for the hot pie to be cut into quarters and the pie is tasted by a team of two or three judges.
All judging is conducted blind so there is no way to identify the entrant who baked the pie. If a judge thinks they recognise an entrant’s work, they must stand down from the team for the judging process.
The judges look for a nice, even bake on the pastry, with no charcoal or burning on the bottom, good lamination, lift and separation on the pastry top, and that the pastry has a good natural colour, not one that has been artificially coloured by excess egg wash.
Pies that reach the tasting stage are then judged for sensory appeal; smell, taste, texture and aftertaste. The pie is also checked for stability — that the filling doesn’t run — and that the pastry is cooked right through.
The Elmore Bakery bakes about 300 pies every day and serves an enormous number of travellers and loyal locals their scrumptious treats, coffee and now award-winning pies.
Travis Wilson, Teagan Byrne, Steph Bower and Rachel Johnson with the award-winning pies from Elmore Bakery.