March 15 2005
Bakers Take Easter Bun Award Two Years Running
Hot off the press and out of the oven this year's winning hot cross buns from around New Zealand have been announced
today.
With what can only be described as award-winning recipes Wild Wheat Bakery in Auckland and Copenhagen Bakery in
Christchurch were judged clear winners for the second year running.
Andrew Fernside from Wild Wheat Bakery was not expecting two consecutive wins.
"It is fantastic to get such positive feedback. The biggest challenge for us now is creating the same quality hot cross
buns for all our customers over the next month."
Donna Thomsen from Copenhagen Bakery is absolutely wrapped to have won again this year.
"We have set a standard for ourselves and it is great that we have achieved this once again.
"People have started to come in this year already asking for our hot cross buns, and this year's win will only reinforce
the demand."
Easter buns were received from nearly 60 bakeries around the country, all hoping to win the coveted title. Each batch of
buns were numbered anonymously and judged last week by judging panels. This year there were two overall winners and four
runners up from each island.
The North Island runners up are Breadworks Bakery from Palmerston North, Buttercup Bakery from Wellington, Pop in
Patisserie from Matakana and 10 O'clock Cookie Bakery and Cafe from Masterton.
North Island head judge and celebrity cook Annabelle White says she was not surprised to find the Easter buns they
chose as the clear winner in the North Island were again from Wild Wheat Bakery.
"Their buns just have personality! They are an outstanding product, each individually handcrafted with a great deal of
care."
Annabelle adds that the real test for her is to ask herself "would I go back for more"?
"These hot cross buns are a surprise and a delight. They are a perfect combination of fruit, spices and texture."
The North Island judging panel was unanimous in its decision. Wild Wheat Bakery produced an impeccable Hot Cross Bun.
"They look good, smell good and taste good.
"After eating 70 hot cross buns, I was still sorry that I could not taste the South Island entries as I know they
produce some amazing buns down there," added Annabelle.
Joining Annabelle on the North Island judging panel was Mike Turlej, Paul Howley and Rick Burton of Champion.
South Island head judge, NZ Baking Society executive officer, Mike Meaclem, says they were looking for a bold bun with
aromatic flavours and smells.
"Copenhagen Bakery did an outstanding job. Their buns stood out from the rest even at first sight.
"You could tell that the buns had been well cared for from the inside out. Biting into the bun was a wonderful
experience with just the right amount of well-conditioned fruit. The flavours were just superb."
Joining Mike Meaclem on the South Island judging panel was Tim Jones from Champion and Alister Annear from Progressive
Enterprises.
Runners up from the South Island are Kidds Cakes and Bakery from Christchurch, Woolston Hot Bread Shop from
Christchurch, Colonial Bakery from Invercargill and Sugar Shack Bakehouse from Christchurch.
Winners taking out the top prize each receive a $1500 Westfield shopping spree. The second place-getter (first runner
up) of each island receives a Teddy Moffat mixer in the colour of their choice. All winners receive certificates of
achievement, promotional merchandise and support for their supreme hot cross buns.
ENDS