Entries are now open for one of New Zealand’s most iconic food competitions, with bakers nationwide invited to put their best pies to the test.

The 28th Bakels NZ Supreme Pie Awards has officially launched entries at pieawards.nz, calling on both seasoned professionals and rising talent to compete for national honours.

NZ Bakels managing director Brent Kersel said the awards remain one of the country’s most prominent culinary competitions.

“The Pie Awards are one of the most closely followed food competitions in New Zealand, and probably the largest in terms of entry numbers,” he said. “Who doesn’t love a good pie?”

This year’s awards will carry a Las Vegas theme, with organisers encouraging “high-roller” bakers to enter.

“If you win, the sky’s the limit,” Kersel said.

Last year’s Supreme Award winner, Samraksmey (Sam) So from Rosedale Bakery and Cafe in Albany, took out the top title with a standout potato top pie.

In the month following his win, he sold about 20,000 of the award-winning pies, highlighting the boost the competition can bring to businesses.

There are 10 categories for entry: mince and gravy, mince and cheese, steak and gravy, steak and cheese, bacon and egg, potato top, chicken and vegetable, gourmet meat, vegetarian, and cafe boutique.

A commercial wholesale category is also open to bakeries producing at least 60,000 pies in a seven-day period.

Kersel said customers could also play a role by encouraging their favourite bakery, cafe or restaurant to enter.

“If they win an award, everybody will be talking about them, and you’ll have helped them boost their business,” he said.

Entries close on June 24, with judging scheduled for July 30 and winners announced at the awards night on August 4.

Alongside the main awards, entries are also open for the 2026 Apprentice Pie Maker competition.

The competition is open to apprentices working towards their New Zealand Certificate in Trade Baking Level 4 qualification.

NZ Bakels bakery tutor Glenn Callow said the competition offered valuable experience and career opportunities for emerging bakers.

“Entering the Apprentice Pie Maker Awards will not only look good on your CV forever, it can help secure a future in baking with far-reaching opportunities,” he said.

Callow, who has more than 40 years’ experience in the industry, said entrants would be tested on both technical skill and creativity.

Competitors are required to produce a mince and cheese pie and a gourmet meat pie for blind judging on June 10.

While apprentices receive training to develop the necessary skills, they must prepare independently for the competition, with tutors and advisers excluded from the process to ensure fairness.

The apprentice winner will be announced on June 11 and formally recognised at the Supreme Pie Awards ceremony in August.