Champion’s investment in baking apprentices pays off

The skills that made Patrick Lam of Patrick’s Pies Goldstar Bakery in Tauranga New Zealand’s most awarded baker are now bringing success for his apprentices with Srun Kéo winning the 2025 Apprentice Pie Maker competition in Auckland on June 11. Closely following in second place was TayHak Hour, Patrick’s other apprentice.

Benjamin Crosby of The Baker, Tirau hung on to his third place after winning it for the first time last year.

Apprentices studying for their NZ Certificate in Trade Baking qualified to enter the competition where they could test their skills against their peers by making two pies - a mince and cheese and a gourmet meat.

It was clear from the start in the mince and cheese category that the apprentices were already using their knowledge and imagination to make their pies stand out with one baker adding mozzarella cheese and another, a hint of jalapeno chilli.

Chief judge Tim Aspinall says it is tempting to add different flavours to your Mince and Cheese entry but it is better to save that creativity for the Gourmet Meat category. “Go with the tried and true because people, when they want a mince and cheese, they expect a mince and cheese.”

He also recommended keeping an eye on how much seasoning is used in the filling by regularly tasting it, and if you want a really stand-out pie use stock for flavouring and let it reduce down then make gravy with it.

NZ Bakels managing director Brent Kersel says a number of the apprentices competing are in their first year of training, and it’s a good sign that they are picking up the skills needed to master pastry making, for example. “Generally the standard of the mince and cheese pies was pretty good. My only advice would be to glaze the top of your pies if you haven’t already. It gives them a nice finish and they look more inviting.”

In the Gourmet Meat category the competition heated up in terms of spices used, international food trends and attention to the pastry.  Among the ingredients used were spiced apricot sauce; annatto (seeds from achiote tree of tropical Americas used as a food colouring; it has a number of health benefits), adobo (known in Filipino cooking) with a quail egg included in the pork filling, green Thai curry, and a cherry relish to complement a duck filling.

Apprentice Pie Maker Award winner, Srun Kéo chose a chicken with leek, garlic sauce and cheese filling to impress the judges completing his pie with beautifully glazed top pastry, flawless layering and good even colour. Tender chicken in a creamy, garlicy sauce had the judges coming back for a second bite.

When it came to TayHak Hour’s duck green curry with vegetables the judges agreed that the moist and succulent duck with luscious green curry was a perfect combination.

Coming back for another shot at the title, Benjamin Crosby of The Baker in Tirau presented a very comforting casseroled lamb shoulder with roast kumara and smoked cheese, earning him third again.

“Well done to all the bakers for entering the Apprentice Pie Maker Awards. This is a great opportunity to test your skills and learn from the experience.  Congratulations to Srun Kéo. Keep up the good work,” says Brent.

Srun will be presented his award at the Bakels NZ Supreme Pie Awards on July 29.

Photo: (from left) 2nd place TayHay Hour, Patrick Lam and Srun Kéo