New Zealand’s annual Vegan Pie Awards mark their 8th anniversary this November, celebrating a decade of growth in plant-based baking and nationwide innovation within the café and foodservice sectors.
The competition, organised by the New Zealand Vegan Society, continues to draw entries from both independent and commercial bakeries across the country, with award-winning pies now a staple in cafés and retail outlets nationwide.
Media spokesperson Claire Insley says the milestone reflects how far plant-based dining has come in New Zealand.
“We’re delighted to see growing interest in all our food awards, not just pies,” Insley says. “Far from veganism being a passing trend, it continues to expand as more people choose to eat less meat and dairy, and swap ingredients in their favourite foods. Each new entry represents creativity, sustainability, and the growing appetite for inclusive options.”
Khu Khu Eatery
Judging will take place on 7 November at Auckland’s Khu Khu Eatery in Ponsonby, with a panel of six judges representing a cross-section of the hospitality and baking industries.
New to the panel this year is Bernie Sugrue, Vice President of Baking New Zealand and a Timaru-based baker with more than 30 years’ experience, and Kylie Alla, a recipe developer and food writer. Returning judges include Brad Jacobs (The Coffee Club), Rodney Gomes (Sudima Hotels), and long-time adjudicators Jasbir Kaur and Aaron Pucci.
Categories for 2025 include:
- Vegan Steak & Cheese
- Vegan Mince & Cheese
- Vegan Chicken
- Sweet Pie
- Vegetable Pie
- Café Boutique
- Gourmet
- Gluten-Free
- Wholesale Commercial
Competition organisers expect strong participation, with sustainability and healthier eating continuing to influence product development. The return of Richoux Patisserie and its Master Baker, Jason Hay is expected to heighten competition, with judges noting the creativity and technical skill evident in recent years’ entries.
Since their launch, the Vegan Pie Awards have helped normalise plant-based options in mainstream foodservice, highlighting innovation and quality within a fast-growing market segment.