Queensland apprentice Andy Shaw has beaten fierce national competition to claim the title of National Apprentice of the Year for Bakers Delight.

The win comes after a rigorous competition that included challenges, regional baking competitions, phone interviews, and a final bread judging.

Andy is currently working as a baking apprentice at Bakers Delight Robina, on Queensland’s Gold Coast, while studying a a Certificate III in Bread Baking at the TAFE Queensland South Bank campus.

Regional heats began back in May, and were followed by a phone interview with a panel of judges in July. A high stakes final bake-off was held in September, wrapping up the competition.

Andy demonstrated his mastery by making a high protein wholegrain loaf, a white round roll, a Cheesymite scroll, a white Vienna loaf, a white flour load and sourdough Vienna.

After claiming the regional title, Andy travelled to Melbourne for a study tour alongside the other regional winners. This tour included hands-on demonstrations with industry leaders, visits to the country’s largest brad factories, and an exclusive dinner with Bakers Delight‘s CEO David Christie and the founder Roger and Lesley Gillespie.

Andy said taking out the award was an incredible experience.

“I’ve learned so much, and this recognition motivates me to keep pushing myself and exploring new opportunities in the baking industry,” he said.

The national title also comes with a $1000 cash prize and one tonne of flour for his franchisee – to celebrate the partnership that nurtured his talent.

Andy’s teachers, Cassy Baker and Jade Halloran, said Andy was a hard worker with natural talents.

“We are thrilled to see Andy take home both the Queensland and National Apprentice of the Year titles for Bakers Delight – it’s such a proud moment for for all of us at TAFE Queensland,” Ms Baker said.

TAFE Queensland General Manager, Brisbane Brent Kinnane praised Andy’s achievements on the state and national stage.

“Andy has trained incredibly hard, with his training blocks beginning on campus at 4am, in the state-of-the-art baking facilities under the guidance of his expert teachers who gave him the skills to work in a commercial baking environment,” he said.

“He showed dedication and passion throughout his training, which has seen him succeed in a prestigious competition, which is a testament to his dedication and skills.”

“Competitions like this highlight the craft and discipline required to excel in baking, and we’re so proud to have played a part in training Andy to develop and showcase his talents and further enhance his career prospects.”