Chefs and apprentices at Gumnut Patisserie put a great deal of love and respect into their pastries, and this approach has been recognised on a national level.
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The patisserie has won the top awards for its Viennoiseries at the National Artisan Baking Competition.
Viennoiseries are breakfast pastries made in an Austrian style, paying homage to its capital Vienna, and considered as crosses between French bread and patisserie goods.
![Gumnut Patisserie has been named Australia's top makers of Viennoiseries at the National Artisan Baking Competition. Picture supplied Gumnut Patisserie has been named Australia's top makers of Viennoiseries at the National Artisan Baking Competition. Picture supplied](/images/transform/v1/crop/frm/123048163/b88c0938-a350-43fd-bc51-5007c0e98706.jpg/r0_0_1274_1260_w1200_h678_fmax.jpg)
They are generally made with white flour and active yeast cultures, which cause the doughs to dough to rise quickly and become flaky when cooked.
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The pastries also feature and puff pastry, with the most common being croissants and brioches.
The annual competition is held by the Baking Association of Australia.
For head pastry chef Tracy Nickl he was proud of the honours, which were also wins for his family.
"We are really proud obviously and I competed against my sons [Will and Josh]," he said, where Josh beat him in a category.
"If my son has beat me, I've done something right."
Josh took home first place for his fruit Danish, second for his croissants and third in the open specialty Viennoiserie category.
![The fruit Danish was awarded first place. Picture supplied The fruit Danish was awarded first place. Picture supplied](/images/transform/v1/crop/frm/123048163/014c2e8c-f2a4-46d1-815c-a0977e73fc21.jpg/r0_29_1440_1082_w1200_h678_fmax.jpg)
Mr Nickl took out the top two awards in that section, and his fig Danish was also named the overall champion Viennoiserie.
Gumnut Patisserie has a wide selection of the pastries from croissants, to Danishes, so the approach to deciding which flavours to enter was simple - chefs chose their favourites.
The fruit, snail, apple and rhubarb Danishes, and the beloved chocolate and almond croissants all made the cut.
The business posted about its success on Instagram, which meant many customers came with the pictures on their phones, requesting specific award-winning pastries.
"We enter things we enjoy making and things we're proud of," said production manager Yasmin Soulsby.
"We only make things we want to eat."
Mr Nickl said some can take up to 48 hours from when the dough is made, to when it is put into the shops.
The success follows the beloved business being named the country's best patisserie,at the Australian Small Business Champion Awards in May.
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