The 2022 Bake Skills Australia took place last week over four days at the Fine Food Australia expo in Melbourne. Well done to the team of pastrycooks and bakers who battled it out in the kitchen to be awarded the winning title and the right to wear the green jacket.
Bake Skills Australia is organised and run by Baking Today and a number of sponsors / event partners including EOI bakery, Moffat, Mayers, Lesaffre, Queen Professional, The Official Great Aussie Pie Competition, NBIA, and Mauri. This year marks the 30th Anniversary of the competition being run.
This years contestants included two Pastrycooks and four Bakers. The competition was fierce and all produced a highly ambitious selection of baked goods.
2022 Bake Skills Australia Pastrycooks
Ella Brenton, works at Berkeley Cakes & Pies in Berkeley, New South Wales and trained at Wollongong TAFE.
Brianna Foster, works at Earlyrise Baking Company in Dubbo New South Wales and trained at Orange TAFE.
2022 Bake Skills Australia Bakers
Josh Chapman, works at Coles in Northern Beaches Mackay, Queensland and trained at Baking Industry Training Australia.
Jessica Hercott, works at Loafer Bread in North Fitzroy, Victoria and trained at William Angliss Institute.
Connor Beisler, works at Dungog Barrington Bakery in Dungog, New South Wales, and trained at Hamilton TAFE.
Shania Murphy, works at Lost Loaf Bakery in Bowden, South Australia and trained at Regency TAFE.
Pastrycook Program
Over two grueling action packed days the Pastrycooks produced and presented the following items for judging:
DAY ONE
- 2 Gateau St Honore
- 12 Mille Feuille (2 flavours)
- 3/4 Puff Vol-au-vents
- 10 Palmiers
- 6 Game Gourmet Pies
- 12 Sweet Tarts (2 flavours)
- 18 Modern Eclairs
- 12 Paris Brest (2 flavours)
- 6 Plain Profiteroles
DAY TWO
- 2 Baked Cheesecakes
(180mm & 200mm) - 2 Creative Callebaut Chocolate Entremets (no bigger than 300 x 180mm)
- 1 Spectacular Special Occasion Cake
Baker Program
Over two grueling action packed days the Bakers produced and presented the following items for judging:
DAY ONE
- 4 Shaped Rye Cobs/Loaves
- 4 400g Ciabatta
- 3 400g Turkish Breads
- 6 100g Turkish Breads
- 8 Almond Croissants
- 8 Vegetarian Croissants
- 3 400g 4 Strand Plaits
- 3 400g 5 Strand Plaits
- Brioche (3 types)
- 4 Traditional Baguettes
- 4 Decorative Baguettes
DAY TWO
- 1 Bread Plaque (show piece)
- 6 Bee Stings
- 6 Iced Finger Buns
- 2 Vienna Sourdough Loaves
- 2 Competitors Choice Sourdough
- 3 Flavoured and Shaped Rye Cobs or Loaves
- The NBIA Gluten Free Mystery Challenge
We would like to thank the team of judges who gave up their time and lent us their expertise in baking. Your efforts are a true representation of your talents, experience, and ongoing commitment to the Australian baking industry. These young bakers and pastrycooks will be inspired and benefit from your feedback for many years to come. This years team was lead by Laurie Farr (EOI). Pastry judges included Greg Burge (Mayer’s Fine Food) and Shane Wulf (Consultant Chef). Baking judges included Brad Hewitt (LaSaffre), Morgan Clementson (Puratos), and Scott Harrington (Mauri).
Well done to all competitors and challenge winners and an extra big congratulations to our champions!
Ella Brenton – Pastrycook Champion
Shania Murphy – Baking Champion
Connor Beisler – NBIA Gluten Free Mystery Challenge Winner
Ella Brenton – Game Gourmet Pie Challenge
On behalf of Bake Skills Australia, this years competitors, and the baking industry we would like to thank and recognise our Event Partners, Gold & Silver Sponsors, and Providers & Supporters for contributing the dollars, equipment, event space, ingredients, time, and numerous ancillary services.
