Baker Bart Honig and his team at Mooroopna Bakery in north-east Victoria officially have the best hot cross buns in the country.
This is the first time the Honig family business has won the coveted national title ‘Australia’s Best Hot Cross Buns in 2013’ in the annual bakery competition organised by Baking Industry Association of Victoria (BIAV).
In only its eighth year of operation, Bart said there were smiles all around in the popular country bakery.
“This win is great for us and our small team of bakers. We prepare everything from scratch,” he said.
“There are no short cuts here and when it comes to our Hot Cross Buns, we use only the best Australian ingredients including local currants, sultanas and spices to meet the taste expectations of our customers.”
Bart shared the win with his father Garry Honig, also a baker at the business, as well as his mother Sue Honig who is responsible for the front of house.
The BIAV Awards continue to grow in popularity every year. In 2013, there was a substantial increase in entries from independently owned bakeries as well as franchise chains businesses and retail in-store bakeries.
Competition entries were judged on flavour, density and colour, along with the fruit-to-dough ratio and the moisture of the fruit.
The event was sponsored by EOI Peerless Foods, with national business manager Peter LeSueur saying Mooroopna Bakery is an excellent example of the excellence in the Australian baking industry.
“Winning Australia’s Best Hot Cross Buns is a great acknowledgement for Bart Honig and his team. Well done! We at EOI are proud to continue to sponsor this national award, which continues to attract increasing numbers of exceptional entries from around Australia,” Peter said.
Mooroopna Bakery also took out top gong at the 23rd Official Great Aussie Pie Competition, as part of the 2012 Fine Food Australia event.
Baking Association of Australia executive officer Tony Smith said this year’s Easter in the Fruit Bowl event attracted a record number of baking entrants and exhibitors, with judges tasting more than 300 pieces of product.
“In February we saw just on 100 exhibitors and bakeries at the event – around 90 per cent of which participated in the Hot Cross Bun competition,” he said.
“Visitors took the opportunity to take part in classes that ranged from breads, cakes, pies and pastries. They were shown new techniques from EOI in making Hot Cross Buns. Ron Taylor, head pastry judge from BAA also explained how pies and pastries are judged at the national competition in June this year, and answered questions on types of filling.”
The Easter in the Fruit Bowl event has grown significantly in the past five years and is now the major event on the Victorian baking calendar.
“It’s now hailed as the ‘bakers weekend away’,” Tony said.