Kylie Triggell

1 week ago | bakingbusiness.com.au | Kylie Triggell

With the ANZBake Competition looming, the Team Australia members have been announced. The four members who will take on Team New Zealand this year are Jonny Pisanelli (pastry) and Brendon Woodward (baker), who will be joined by 2024 Excellence in Baking winners William Nickl (apprentice pastry) and Connor Biesler (apprentice baker). Baking Association of Australia executive officer Tony Smith said the 2025 competition was shaping up to be a big one.

1 week ago | bakingbusiness.com.au | Kylie Triggell

The Australian Chocolate Festival is returning for the second year, with some of the industry’s best being showcased. Run by Bean to bar Makers, the festival is set to be held at Seaworks in Williamstown, Victoria, from July 5-6, and will see more than 40 ethical chocolate-making experts from 10 countries – including Japan and Ecuador – make an appearance at the bean-to-bar experience.

1 week ago | bakingbusiness.com.au | Kylie Triggell

On May 24, bakers from across South Australia headed to the South Australian Baking Show to not only battle it out for state honours, but also the title of Australia’s Best Sausage Roll. The 2025 Australia’s Best Sausage Roll title went to Whittlesea Bakehouse. Champion Loaf of the Show – Jan Huis in’t Veld Trophy was awarded to Normanville Bakery (Ciabatta), while Most Successful Bread Exhibitor was won by Rebecca Wade from CJ’s Bakery.

1 week ago | bakingbusiness.com.au | Kylie Triggell

May 22, 2025 saw Team Korea claim gold at the iba UIBC Cup of Confectioners. Team Korea, consisting of In Seok Kim and Kyung Joo Jang, took home both the Confectionery Gold and the Best Showpiece prize. The German team placed second and Mexico third, while the Jury President’s Creative Prize was awarded to Vasil Terziu and Bledian Ibrahimllari from Albania.

2 weeks ago | bakingbusiness.com.au | Kylie Triggell

“You can never ever go wrong with a good melting moment. They really do seem to delight everyone, especially with such a pretty pink filling. I like to cook mine a little longer than most recipes suggest so they don’t go soggy or too so.t. Either way, if you haven’t made these before, or for a while, please give them a go. They’re such a lovely thing to bring to a picnic, or anywhere. Once the filling is firm and set, they are pretty shelf-stable for a couple of days at least,” Sophie Hansen shares.