Numbers were up at this year’s Tasmanian Baking Show where the state’s best bakers pushed boundaries with innovative approaches to flavour, particularly in the gourmet bread section.

Congratulations to Zum Bakery, which took out first and second place in the gourmet bread section and Sky Ranch, which won the gluten-free bread section. JJ’s Bakery & Old Mill Café in Longford stole the show, however, presented with both the David Cripps Trophy and the prestigious Ian Freeburgh Perpetual Trophy.

Baking Association of Australia executive officer Tony Smith said the hard-working team from JJ’s Bakery outdid themselves, with entries in most categories and plenty of trophies to take back to the bakery.

“The team were very deserving of the two trophies, established to ensure the legacy of pivotal people in the state’s baking industry live on. David Cripps was a household name in the baking industry in Tasmania for many years. David devoted a lot of his time to the industry, particulars to the youth of the baking industry, assisting the TAFE wherever he could,” Tony said.

“Sadly, the industry lost David four years ago, so the show committee decided to name the champion loaf of the show in his honour. Since that time, each year, the association invites a member of the Cripps family to assist in the presentation of the trophy. This year, David’s wife Jan and son Lee attended.

“As for the Ian Freeburgh Perpetual Trophy, Ian was a baker who assisted in the organisation of the first baking shows in Tasmania, and also volunteered a lot of his time to the industry. Several years ago the baking show committee decided the perpetual trophy be named in his honour, due to his unwavering dedication to the industry.”