For many apprentice bakers across Australia, taking part in competitions not only helps to increase their skillset but also provides exposure to a whole array of experts and mentors in the industry.

In this edition of Baking Business we shine the light on four of the competitions that are currently putting the spotlight firmly on apprentices

For up-and-coming bakers there are any number of reasons to take part in apprentice competitions, from increased exposure to industry experts to receiving constructive feedback, right through to learning how to operate under pressure and to plan and adapt when things go wrong.

Here in Australia there are a number of apprentice competitions, each of which has different entry requirements and prizes on offer. Let’s take a look at four of the most prominent apprentice competitions.

Bake Skills Australia

(L-R) Courtney Brooks, Caleb Braszell, Ryan Wu and Patrick French

History: Created in 1993 by the Australian Wheat Board as a marketing initiative for TAFE colleges, Bake Skills Australia came under the wing of Allstates DCP Marketing Services in 1995.

In 1996 Allstates formed an alliance with Diversified Exhibitions to take the competition mainstream, where it formed part of the annual Fine Food Australia tradeshow.

This year it was announced the Baking Association of Australia would be taking over the reins of the competition, however the format would remain the same.

What is it? Bake Skills Australia is structured to showcase the talents of up-and-coming bakers and pastry chefs aged between 18 and 25. Previously state rounds have taken place across the country, with two finalists from each state progressing to the national final that is held at Fine Food Australia.

In 2024, this format changed slightly with the state rounds replaced with first in, best dressed entry requirements. Then, depending on the number of applications received for each state or region, there may be a ‘bake off’ to decide which apprentice will progress.

What’s involved? The Bake Skills Australia finals have two competition categories: baking and pastry. Both the baking and pastry competition sees the apprentices take to the stage for two days, during which they prepare a range of industry-specific items that are then presented to the judges. In the past these have included things like puff or choux pastry, decorated special occasion cakes, gourmet pies, baked cheesecakes, sourdough loaves, plaited loaves, croissants, baguettes and pretzels.

Prizes: In addition to the Baking Skills Australia Australian Champions green jacket, a trophy and plaque, in the past the two winners have received educational trips to major industry events such as iba in Munich, Germany.

What they said: “It [the win] was unexpected but good. It’s been a good couple of days meeting new people – new apprentices. We all get along quite well.” – 2023 Bake Skills Australia Best Baking Apprentice winner Rebecca Tracey.

“[It felt] pretty amazing. Like all your hard work’s paid off. A lot of hours of endless training. A lot of time with my family got sacrificed, but it all went into a good cause. I feel like I’ve learnt so much over the past few weeks.” – 2023 Bake Skills Australia Best Pastry Apprentice winner Carla Penza.

ABINSA

2023 ASB ABINSA winners Caleb Braszell and Ganesh Iyer

History: The Australian Baking Industry National Scholarship Awards (ABINSA) were established in 1991 by the Australian Society of Baking with the aim of providing a national competition that promotes thought, discussion, debate and action on key issues that will affect the industry.

What is it? The aim of ABINSA is to showcase Australia’s best bakers and pastry cooks to the world. There are two categories in ABINSA: the Sydney J Packham Baking Industry Medal for those aged 18-24, and the Arthur E Denison Trophy for those aged 25-and-older. Anyone who meets the requirements – being employed in a retail, manufacturing, or educational role within the Australian baking industry – can enter.

What’s involved? For the Sydney J Packham Baking Industry Medal entrants are required to research, answer and submit answers in a written format that address a broad cross-section of industry-related questions. Entrants for the Arthur E Denison Trophy have to research, answer and submit a paper on one of four industry topics nominated in the entry kit.

Prizes: The prizes for the two national scholarship winners include an overseas trip and a tour of a major industry event or training institute. In 2023 the winners received a trip to Sirha Europain, while in 2024 two five-day tours and a course at the San Francisco Bakery Institute are on offer. A further eight regional winners – four winners per scholarship – will receive five days in Melbourne in addition to tickets to the sponsors cocktail function and gala ASB dinner, a two-day industry tour, an annual membership to the ASB and entry to the ASB conference.

What they said: “The most rewarding aspect of this process for me was the opportunity to share my knowledge and insights with future hospitality professional, chefs and bakers.” – 2023 Arthur E Dennison trophy winner Ganesh Iyer.

“After putting all the hard work in, into the theory behind it… being able to actually stand up and accept the award was pretty cool. I’ve always wanted to go to a big baking convention. Seeing different equipment and processing – I find that stuff fascinating.” – 2023 Sydney J Packham Industry Medal winner Caleb Braszell.

Excellence in Baking

Connor Beisler and William Nickl

History: Excellence in Baking was created approximately one decade ago in NSW as a competition for both apprentices and tradespeople, although it was eventually reformatted to focus solely on apprentices. The early incarnations of the competition were state-based but still held across the country and resembled the current format of a pastry and bread category. Once it came under the wing of the Baking Association of Australia the Excellence in Baking competition was transitioned into a national competition.

What is it? A national competition for apprentice bakers and pastry cooks run by the Baking Association of Australia. State rounds for Excellence in Baking take place at TAFEs across the country throughout the year in the lead up to the national final, which is held at the Baking Industry Trade Show.

What’s involved? After applying each apprentice is first required to compete in the state round, where they make a variety of products that are then presented to the judges. The state finalists for baking and pastry then progress to the national competition, where they compete centre stage at the Baking Industry Trade Show. At the final they a variety of products including choux pastry, sweet and savoury items and a dessert in the pastry category.  These are usually decided on with the help from the TAFEs, so the products tie in with what the apprentices have learned.

Prizes: The two winners will travel to New Zealand to take part in the ANZBake competition.

What they said: “Like any competition Excellence in Baking wasn’t easy. Long training hours, things not going to plan, lots to do not enough time to do it. That’s the fun of these events pushing yourself to be the best you can be and getting out of your comfort zone.” – 2024 Excellence in Baking for bread winner Connor Beisler.

LA Judge Award

Imogen Fearon won the 2024 LA Judge award.

History: Established in 1967 by the Associated Bread Manufacturers of Australia and New Zealand (ABMANZ), the LA Judge Award – named for Les Judge – was created to promote the excellence and celebrate skills of young baking apprentices. The national competition is held annually.

What is it? The LA Judge Award is a three-day competition held at the Australian Export Grains Innovation Centre (AEGIC) in Sydney. The competition is a mixture of practical skills, technical knowledge and communication skills. Entrants must be employed within the baking industry and aged 25-and-under, and only one entrant is allowed per state. Applicants must submit an expression of interest form prior to be considered for entry. The competition is also conducted behind closed doors.

What’s involved? Over the course of three days the competitors are required to demonstrate their skills and knowledge in an array of areas from a practical assessment that involves working with different bakery equipment to produce a variety of bread products to writing theory papers about topics like the science of baking or the functionality of ingredients, and communicating their ideas on current industry topics through a presentation.

Prizes: The overall winner receives an all expenses paid trip to Belgium, where they will visit the Puratos headquarters and train with some of the world’s best technical experts.

What they said: “The LA Judge is a completely mind-blowing competition. Filled with theory, presentation, and practical components. Run over three days a total of eight theory papers ranging from ingredient functions down to the milling process of flour. Two presentations: one on yourself and the other on a relevant baking industry topic chosen by the judges.  The practical component was a day of baking different types of bread and designing a Paris Olympic-themed bread plaque.” – 2024 LA Judge Award winner Imogen Fearon.