Whether you’re an aspiring or experienced baker looking to expand your skills and knowledge, The Australian Society of Baking (ASB)’s 2026 Australian Baking Scholarships provide just the opportunity.

The scholarships were launched in 1991, with the ASB coming on board as a supporting sponsor a few years later. They were eventually gifted both the scholarships and the awards dinner under the guidance of the Scholarship Steering Committee and Janet Blythman.

In 2036, ASB is excited to continue the program with two major scholarships and eight minor regional scholarships once again on offer.

Two National Scholarships will be awarded to the recipients of the Arthur E Denison OAM Trophy and the Sydney J Packham OAM Baking Industry Medal. The scholarship recipients will receive a five-day tour and course at San Francisco Baking Institute valued at over $7,000.

The regional scholarship winners will receive a five-day trip to Melbourne with all-inclusive access to the Scholarship Toast evening and a two-day industry tour, as well as attendance at the ASB annual conference, gala awards dinner, and much more.

Applications are open to almost anyone in the Australian baking industry, and participants aren’t required to prove the extent of their baking skills—rather, the scholarships are assessed through research-based essays.

ASB scholarship committee member and previous Arthur E Denison trophy winner Cherrie Wilson is encouraging applicants to start early, research well, and submit their paper on time.

“I am so passionate about these scholarships [because] they are open to everyone. They’re not necessarily based on your age or skills, but any person in the baking industry can get involved,” Cherrie says.

Carla Penza won the Sydney J Packham Baking Industry Medal

Sydney J Packham OAM Baking Industry Medal (scholarship)

The Sydney J Packham OAM Baking Industry Medal is designed for individuals between 18 and 24 years of age (as at 14 August, 2026). Entrants in this category will need to research, answer, and submit their answers to a broad range of industry-related questions.

“They have to answer theory-based questions ranging from HACCP (Hazard Analysis and Critical Control Points) to ways we laminate puff pastry,” Cherrie says.

“They’re also given a mystery challenge of creating new recipes from given ingredients.”

In her first year applying for the scholarship, pastry chef Carla Penza took home the Sydney J Packham OAM Baking Industry Medal at the 2025 Australian Baking Scholarship Awards night. Carla and Arthur E Denison OAM Trophy recipient Ruwan Colombage will travel to San Francisco later this year as part of their prize.

“It was definitely something I wasn’t expecting especially being my first year of entering and being up against a few people that entered in the previous years,” Carla said.

“This competition was slightly different to my previous competitions as it was a written entry. The Sydney J Packham scholarship is open to anyone under the age of 25 years old, whether you are an apprentice or not.

“Essentially it [comprises] 10 major questions which are further broken down into smaller questions and topics. The topics range from industry knowledge to history and product knowledge, with the choice to major in either cake, pastry and chocolate or bread and yeast products.”

Carla said seeking out information from her colleagues and mentors at Gumnut Patisserie made forming her answers easy.

“I am very fortunate to work with a wide spread of people who are very knowledgeable and who have an amazing network. In saying that I had a lot of resources… mainly books,” Carla said.

“As a young individual, having the opportunity to meet like-minded people who have been in the industry or are finding their way in the industry helps to shape my views and to develop my skill set. I look forward to setting higher goals and to push myself, knowing that I have a whole new network which I can rely on.

“There are so many opportunities in our industry; you just need to know where to look and it starts with simply giving it a go.”

Ruwan Colombage

Arthur E Denison OAM Trophy (scholarship)

The A­rthur E Denison OAM Trophy is open to those who are over 25 years of age. Entrants are required to research and submit a paper on one of three industry topics as nominated in the entry kit.

Cherrie says while high quality writing is important, a true enthusiasm for the subject matter is one of the secret ingredients to producing a successful application.

“[Applicants] submit a 10-page essay that has to be well researched, have a good story behind it and written with passion. You never know what you will get out of it unless you try!” she says.

Cherrie still recalls the skills, knowledge, and recipes she picked up on her own scholarship trip to Paris almost a decade ago. She says the goal of the baking scholarships is to celebrate the achievements of Australian bakers and provide an opportunity for them to continue learning and specialising.

“[Last year’s Arthur E Denison winner Ruwan Colombage is an example of this]—he works as a teacher in Melbourne. His San Francisco baking course starts mid-year and he will bring back new knowledge and recipes to his students,” Cherrie says.

Ruwan, who currently works as a trainer/assessor at Bendigo’s Kangan Institute, says after six years of knowing about the Arthur E Denison OAM scholarship – and four attempts – he was ecstatic to finally be crowned winner.

“Sometimes you have that funny feeling, and you just keep trying, and you know not to give up,” Ruwan said.

“The beauty was that this time one of the topics was ‘Baking Industry knowledge and experience. The Denison trophy – a new adventure! (What are you going to do if you win the scholarship?)’. For me, it was easy – I had the dream about what I was going to do, so it was just polishing it up a bit and writing it. I was sincere and candid, and I just wrote… I think the people who read it must have felt there’s something in there that was very honest.

“It was one of the easiest essays I’ve written. I had the dream about how I’d use what I learn if I go there [to San Francisco Baking Institute], what I’m going to do, what I’m going to visit… writing a dream is not hard.

“In one sense I’m living the dream, even now, because I have been in the industry for 40-plus years. I’ve travelled to many places and I’ve been teaching. But for me, it is time to give back. So, any little thing that I can improve… I come back and I share with my students. So that’s my aim all the time.”

Ruwan is planning to arrive in San Francisco a week before the tour begins so he can get his bearings, scout the local baking scene, and hopefully even chat with some American bakers to learn their tricks of the trade. Ruwan hopes his research will give him a leg up when it comes time to tour the Baking Institute. Baking Business asked him if there’s anything specific he’s hoping to learn on the trip.

“I’m not specific to anything, but I know San Francisco baking is like a Mecca to bakers in America because it’s a hip area,” says Ruwan.

“[I’d like to learn] what they do different from here, what I can bring from there to here to improve anything that we do here to be better—maybe a scientific background on it, some techniques, or maybe the flour that they use, because San Francisco is pretty big on sourdough… and Australian flour is quite unique.”

The Arthur E Denison OAM Trophy and Sydney J Packham OAM Baking Industry Medal entry kits are available for order from April 15 until June 30. Entries close August 14, 2026.

For more information or to throw yourself into the mix, head to australiansocietyofbaking.com.au/scholarship/