Barcaldine baking satisfaction at Toowoomba Show

Western Queensland baking accolades in Toowoomba show competition

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Aaron and Amy-Leah Skinn display some of the trophies they received at the Toowoomba Royal Show baking competition. Photo contributed.

Aaron and Amy-Leah Skinn display some of the trophies they received at the Toowoomba Royal Show baking competition. Photo contributed.

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Months after closing their Longreach baking business and opening in Barcaldine as the Satisfaction Bakery, Aaron and Amy-Leah Skinn have won an armful of awards in Toowoomba.

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Just weeks after closing their Longreach baking business and opening in Barcaldine as the Satisfaction Bakery, Aaron and Amy-Leah Skinn have won an armful of awards in Toowoomba.

Despite the relocation and setting up the business to concentrate on the fast food cafe side of things, the pair managed to find time to enter some of their product into the prestigious King of the Bakers baking competition as part of the Royal Toowoomba Agricultural Show.

This year’s event saw more than 700 entries from over 160 bakeries across Queensland, making it Australia's biggest baking industry competition.

Aaron and Amy-Leah won first place and champion loaf for their ciabatta bread, defending their Queensland-wide title for the fourth straight year.

They also took out second place for their plain bar cake recipe, and third place for their decorated mudcake.

Aaron said it had been exciting to win the ciabatta category again as it was one of the foundation products of the new business.

While Aaron specialises in the bread side of the baking, Amy-Leah has been baking and decorating cakes for the last six years.

"Amy-Leah’s incredible eye for detail and constant striving for perfection has seen not just our offering for the public get better, but an increasing amount of awards when her work is presented to industry judges," Aaron said.

Head judge Brad Dance emphasised this at the awards dinner, saying it was important for bakeries to enter and get involved with the industry.

“Entering competitions encourages bakers to perfect their product, therefore keeping the quality of products offered to customers at a higher standard,” he said.

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