The Vegan Society of Aotearoa has announced its first-ever Vegan Pastry Awards, with bakeries across the country set to compete for the title of Supreme Winner this October.
The awards aim to highlight the creativity and skill involved in reimagining classic pastries for a plant-based market. Categories include plain croissant, savoury croissant, almond croissant, pain au chocolat, custard square and Danish.
Claire Insley, spokesperson for the Vegan Society, says the competition is designed to support hospitality businesses in expanding their reach.
“Many of our entrants are not vegan bakeries, yet they are able to bake delicious vegan options for their customers. We hope to inspire other bakeries to offer more vegan options on their menus and increase their customer base,” she says.
Entries have already come in from across the country, from Fairlie Bakehouse in South Canterbury to Richoux Patisserie in Auckland, as well as well-known names like Belen and Brumby’s.
Judging will take place on October 13 at Crave Café in Auckland, with a panel that includes Phillipa Stevenson of Tart Bakery, Rodney Gomes (Executive Chef, Sudima Auckland Airport), food competition veteran Aaron Pucci, and Jasbir Kaur, President of the Chef Association Auckland.
For the hospitality industry, the awards underscore the opportunity to attract new customers through plant-based offerings. With vegan ingredients often cost-neutral or cheaper than animal products, the category presents both a growth opportunity and a margin-friendly option for operators says Claire Insley. For entry details go to :- Pastry Awards Registration – The Vegan Society of Aotearoa, New Zealand