Hungie Fangs Artisan Bakery has just returned from the Victorian Baking Show with six prizes, including first place in the most innovative hot cross buns category.
For Hungie Fangs owners Damien Gow and Lina Galati, the wins are a source of immense pride.
“It’s fantastic,” Mr Gow said.
“It was a great team effort between us (the bakery staff).”
Mr Gow said the bakery’s hot cross bun, which had a peaches and cream flavour to it, was created as an ode to the Cobram community and region.
“It was a tribute to the Cobram region, which is the home of peaches and cream."
Mr Gow said the planning process took several weeks and involved trailing different methods and measurements before ending up with the award-winning bun, which he said the judges loved.
Asked what went into making a good hot cross bun, Mr Gow said it was a combination of having a love for the baking process and time.
Though the hot cross buns were a team effort, Mr Gow was keen to highlight the achievements of pastry chef Preyia Goungdar, who received second prize for her chocolate iced doughnuts, and apprentice bakers Jake Taylor, who came second with his strand plait and grain cob, and Declan Cheong, who took home third prize in the categories of white and wholemeal pipe loaf.
Mr Cheong said the most important part of baking a loaf was ensuring the crust was done right.
Asked why he chose to be a baker, Mr Cheong said two inspirations were behind his career choice.
“My stepdad is a baker as well, and that influenced my decision,” he said.
“I also love food.”
Mr Taylor was ecstatic about his placing, saying it felt great.
"It would have been better to get first, but second is pretty good too."
In a joint statement, the owners of Hungie Fangs said they were incredibly proud of the hard work their entire team put in.
The award-winning hot cross buns will be available until Easter.
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