“I’ve eaten a lot of pies, but I have to say this year’s been incredible for innovation”, says comedian Tom Sainsbury.
The winners of the 2026 Vegan Pie Awards have been announced, recognising the talent, creativity and craftsmanship of bakers producing some of the country’s best plant-based pies.
Tart Bakery claimed the prestigious Supreme Winner title, adding to an impressive awards haul that included wins in the Steak and Cheese and Chicken categories.
Richoux Patisserie took out category wins across Vegetable, Gourmet and Sweet, while Pioneer Pies, Kai Pai and several other bakeries were recognised for their outstanding entries.
The awards showcased the breadth of creativity in vegan baking, from traditional Kiwi favourites such as mince and cheese and steak and cheese to inventive gourmet combinations and indulgent dessert pies.
The judging panel gathered at CBD restaurant East to taste more than 70 entries. It included special guest judges, eco-activist and former race car driver Leilani Münter and comedian Tom Sainsbury, alongside veteran judge Aaron Pucci, hospitality entrepreneur Brad Jacobs, and chefs Tracey Bennett and Zea Balgos.
Judges praised the quality of this year’s entries, highlighting everything from perfectly flaky pastry and generous fillings to innovative flavour combinations and thoughtful presentation.
The Awards also celebrate an exciting new addition: the Student and Emerging Bakers category.
The category aims to encourage, nurture and inspire the next generation of culinary talent, giving emerging bakers the opportunity to showcase their skills, gain recognition and build confidence as they dip their pastry brushes into the industry.
The new category also makes the awards more inclusive, welcoming people at different stages of their culinary journeys and providing a platform for emerging talent to shine.
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