Now in its second year, the NZ Vegan Cake & Pastry Awards has proven yet again that great baking doesn’t need butter, egg wash, or whipped cream to impress.
Hosted by the Vegan Society of Aotearoa New Zealand, the awards celebrate the skill, creativity and craftsmanship behind plant-based baking.
As proven by the calibre of morsels judged by a panel of food experts, you can still get an incredible pastry laminate, thick custard, and rich chocolate without using animal products.
On the panel was Guest Judge Hyokeun Choi (who joined for the ‘Plain Croissant’ category), Executive Chef at East, alongside veteran judge and pastry baker Philippa Stevenson and chef Zea Balgos.
Tart Bakery impressed the trio across the Plain Croissant, Savoury Croissant, Almond Croissant, Pain au Chocolat and Danish Pastry categories.
The Grey Lynn bakery’s Almond Croissant was named Supreme Winner, with judges praising its “texture, flavour and execution” and the “great balance of crunchy exterior with softer interior”. They also highlighted its “generous filling”.
2026 Category Winners and Runners-up
Supreme Award
Supreme Winner: Tart Bakery – Almond Croissant
Highly Commended: Tart Bakery – Ham, Pesto and Cheese Savoury Croissant
Plain Croissant
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Winner: Tart Bakery
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Runner-up: Brumby’s Bakery Christchurch
Judges described Tart Bakery’s entry as “an excellent product”, praising its “exterior caramelisation” as “very attractive” and its “excellent classic shape”.
Brumby’s Bakery impressed judges with its “enthusiastic shape”, “superb lamination”, “excellent texture” and “very good flavour”, making it a “close runner-up”.
Savoury Croissant
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Winner: Tart Bakery – Ham, Pesto and Cheese
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Runner-up: Richoux Patisserie
Tart Bakery’s winning croissant was praised for its “excellent lamination”, “classic appearance” and “really good” texture and flavour.
Richoux Patisserie’s entry was recognised for its “great classic shape with good flavour”. Judges also highlighted the “fennel and caraway seeds” and “good lamination”.
Almond Croissant
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Winner: Tart Bakery
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Runner-up: Richoux Patisserie
Judges praised Tart Bakery’s Almond Croissant for its “texture, flavour and execution”, noting the “great balance of crunchy exterior with softer interior” and “generous filling”.
Richoux Patisserie’s entry was commended for its “good size”, “generous almonds on top”, “good texture” and “classic look”.
Pain au Chocolat
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Winner: Tart Bakery
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Runner-up: Brumby’s Bakery Christchurch
Tart Bakery’s winning entry impressed with its “great colour and texture” and “excellent lamination”. Judges described its “shape and size” as “perfect”, highlighting “a great chocolatey hit”.
Brumby’s Bakery was praised for its “generous size”, “nice chocolatey baton” and “good lamination”.
Custard Square
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Winner: Richoux Patisserie
Judges praised Richoux Patisserie’s Custard Square, noting that its “Florentine was very attractive” and that it had “good flavoured custard”. No runner-up was awarded in this category.
Danish Pastry
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Winner: Tart Bakery – Blueberry Custard
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Runner-up: Tart Bakery – Apricot Danish
Judges appreciated the Blueberry Custard Danish’s “dark caramel exterior” and described its laminations as “beautiful”. They also praised the “fresh fruit and rounded flavour”.
