October 16 saw Tasmania’s best gather to battle it out in the Baking Association of Australia’s Tasmanian Baking Show.

There were 32 categories on the day, including 680g white loaf condensed square; 450g five strand plait; French stick – no seeds, no dust; 450 grain cob; as well as plain meat pie; seafood pie; gourmet red meat pie; and vanilla slice.

There was also a Champion Loaf of the Show – David Cripps Trophy, which was won by Spreyton Bakery. The Champion Pie of the Show award was taken out by Liam Dyke from St Leonards Milk Bar Bakery. Liam also took home the Champion Cake/Pastry of the Show award.

St Leonards Milk Bar Bakery said they had entered products in nearly every category on the day and were very proud of their success.

“Whilst we didn’t win or place in everything, we most definitely couldn’t be happier or prouder of our results and what we have achieved,” they said on Facebook.

“It’s exciting and rewarding to come away with the ribbons and we are thankful to all our hard-working staff and our loyal customers that keep supporting us.”

The full list of results from the day can be found here.