TOP BREAD: NSW Baking Association president Stewart Latter was the head judge at this year’s Tamworth Baking Show. Photo: Robert Chappel 311012RCA04
THE region's bakers have battled it out with their best breads in this year's Tamworth Baking Show.
Hosted by the Baking Associations of Australia NSW, yesterday's event drew more than 300 entries and 60 exhibitors to Tamworth's TAFE campus.
Everything from freshly-baked plain white and artisan breads to gourmet pies and novelty cakes was on show from TAFE students, commercial apprentices and bakery employees from across NSW.
NSW Baking Association president Stewart Latter was the head judge and said they were looking for original entries and a diverse range of products.
He said they were really looking for something that can't just be picked up at the supermarket.
"It could be anything from the humble square bread to gateaus, mud cakes and special occasion cakes basically, anything you can find at a bakery or patisserie," Mr Latter said.
There were 40 different categories to judge where volume, appearance, texture, aroma and, most importantly, taste were all taken into consideration.
Coonabarabran Bakery second-year apprentice Adam Blaining-Pascoe won the champion bread award for his unique ciabatta loaf.
Armidale's Moxon's Bakery employees Justin Birder and Amy Franks won awards for the most consistent cake and bread entries, while Armidale's Bakers' Delight and Walcha Hotel also performed well.
Tamworth TAFE student Krystal Cagney received an honourable mention for her gateau and novelty cake entries.