![Gumnut Patisserie won 15 ribbons at the Canberra Baking Show. Picture supplied. Gumnut Patisserie won 15 ribbons at the Canberra Baking Show. Picture supplied.](/images/transform/v1/crop/frm/123048163/c51f8867-d16d-4a80-85fb-926e7788a749.jpg/r0_584_1440_1789_w1200_h678_fmax.jpg)
When it comes to baking competitions, Gumnut Patisserie pastry chefs and business owners Tracy and Vicky Nickl, always encourage their staff to enter something.
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The patisserie came away from the Canberra Baking Show, which was held towards the end of March, with 15 first, second and third place ribbons.
Mr Nickl, the head pastry chef, said there was a "good mixture of things", and many were eager to enter.
"For them to get success is rewarding," he said.
For apprentice Alex Bennet, it was her first ever competition.
Her chocolate mud cake was awarded first place and her fruit tea cake was given a third place ribbon.
"To say she was proud would be an understatement," the business owner said, where her parents flew in from Townsville for the event.
The patisserie also claimed second place in the mud cake category, which was made by Samantha Goodacre.
![Alex Bennett won first place for her mud cake and third for her fruit tea cake. Picture supplied. Alex Bennett won first place for her mud cake and third for her fruit tea cake. Picture supplied.](/images/transform/v1/crop/frm/123048163/06f4689c-272a-4798-b14c-1ca3a52da53c.jpg/r0_0_1440_1800_w1200_h678_fmax.jpg)
Sun Mangkla's took out the sausage roll category and placed third for the fruit tea cake.
The patisserie won all three prizes for its Danish pastries, which were rewarded to Kyle Shoesmith, Renee Bridges and William Nickl.
William was also given a first place ribbon for his fruit tartlets, and Renee came third for her gluten free cake or biscuit.
Carla Penza followed William with second place for her tartlets, and third for her gourmet pies.
![Renee Bridges and Josh Nickl were awarded third and second place for their gluten free cakes or biscuits. Picture supplied. Renee Bridges and Josh Nickl were awarded third and second place for their gluten free cakes or biscuits. Picture supplied.](/images/transform/v1/crop/frm/123048163/2cc1eb14-a435-421c-a41c-4c5fcff9ad28.jpg/r0_152_1440_1294_w1200_h678_fmax.jpg)
Josh Nickl was awarded first prize for pasties, and second for his hot cross buns and teabuns.
The accolades are among many for the Highlands - Samuel Gees Pies and Pastries took out champion pastry with other awards, and the Bakers Delights in Bowral and Mittagong also succeeded.
Mr Nickl was proud of his team's hard work in the show, as well as their efforts throughout, and leading up to the Easter period, where they produced more than 40,000 units of hot cross buns.
The show is not the only win for the patisserie - it has also been named as a finalist in the Australian Small Champion Business Awards.
It is one of 15 small businesses in the region that are up for top gongs across different categories.
"It's a great accolade...It's reward for our efforts," Mr Nickl said.
The awards ceremonies will take place on April 28 and 29 at The Star in Sydney.
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