North Shore Times (New Zealand)
Top pie-maker serves up baking secrets
If you’re looking for New Zealand’s best mince and cheese pie, look no further than Takapuna Beach.
That’s where Jason Hay’s Richoux Patisserie is, and that’s where you’ll find the big bite that made judges at the New Zealand Supreme Pie Awards starry-eyed.
Hay is the winner of two pie categories, coming out tops nationwide with his vegetable pie concoction - corn, carrot, potato and mushroom - as well as his mince and cheese.
The bakery’s steak and cheese took the bronze award nationally while the potato top placed sixth, and the bacon and egg, ninth in its field.
Hay set up the Takapuna bakery with wife Annie in 2014.
It was their second site, extending on an existing Ellerslie bakery they opened in 2007 after Hay finished his national certification in baking.
What makes a perfect pie? You’d think the 33-year-old would know, but he’s still figuring out that one himself.
‘‘Every year, we learn new things, and we try different things to get better and better,’’ he said.
Just this year Hay refined his recipe for the mince in his pies. He also added an extra element to his award winning vegetarian pie, a top layer of creamy mushroom.
Generally though, there are a couple of characteristics that set the best apart from the rest.
The first thing is pastry, Hay said. It has to be top quality.
And that goes for number two, too: the filling. Hay warned away from cheap ingredients, saying it really does come through in taste and customers will always tell.
He buys organic. Another thing he says makes a difference.
And last on his list is cheese. He has his own secret recipe around the use of cheese and he won’t be sharing, but with the top mince and cheese bite in the country, it’s safe to say it’s good.
Hay agrees: ’’It turned out very well, the judges loved it’’.
But Hay won’t be resting on his laurels. Every year he comes up with a new pie creation.
A few years ago, he won gold at the awards in the gourmet pie category with his chicken, cranberry and camembert pie.
Last year, it was a caramelised pork belly pie and this year, he made a creamy mushroom, bacon and cheese pie.
It didn’t turn out so well on the day, but it’s a current favourite with customers, his litmus test before he decides to put a new pastry up for an award.