A Greenock bakery’s sweet treat ‘took the biscuit’ when it triumphed at a major competition.
Aulds‘ melt in the mouth biscuit with a jammy centre and chocolate icing topped with fudge, Maltesers and Flake tantalised tastebuds at the Scottish Baker of the Year product judging day.
After a Scotland-wide vote and a Masterchef-style taste test, expert judges gave the biscuit a fantastic regional silver award.
The Brisbane Street bakery also celebrated success in the savoury section with their stoater – a delicious pasty with stewed Aberdeen Angus beef – also achieving a regional silver award.
Meanwhile, their mouthwatering Macaroni Pie achieved a tasty bronze award.
Alan Marr of Aulds Bakeries said: “We are delighted and we have our customers to thank as it was their votes that got us here.
“Taking home such a prestigious prize is a huge honour.”
Des Mullan, operations manager at the business, says it’s great for the hard-working staff to get the recognition they deserve at what he described as the ‘pie Oscars’.
“All of our products are handmade fresh so there are a lot of people involved at every stage.
“It takes a great effort by the team to get the products on the shelves, so for them to be recognised is quite nice for them.”
Asked what the secret is to their success, Des added:
“We don’t compromise with the ingredients, we use the same authentic and traditional ingredients used for generations.”
Following the votes of over 8,000 bakery customers across Scotland and a rigorous day of blind judging by 50 of the industry’s top professionals, the winners were announced at a glittering awards dinner at the Crowne Plaza in Glasgow.
Head judge, Robert Ross said:
“We received over 30,000 individual product votes for goods baked by the best bakers in Scotland.
“Aulds Bakeries can be very proud to take home a prize in such a competitive field of brilliant products.”
John Ballantyne, bakery manager, said it was a team effort. He said:
“There’s a lot of hard work that goes into it.”
Stores supervisor, Cathy Doherty, added:
“Well done, John and the whole team.”
Article and image: Greenock Telegraph