From In My Community
Tommy Nguyen loved beef and potato pies throughout high school and now the apprentice baker has won prizes for his own pies, baked at Bull Creek’s Oven Crisp Bakery.
Baker Tommy Nguyen. Picture: Martin Kenneale
The 31-year-old’s creations won six awards at the Official Great Aussie Pie Competition held in Sydney – silver for his Plain Mince Beef and Plain Chunky pies, and bronze for the Coconut Curry, Morning Eggs and Green Thai Chicken varieties.
A student of bread and pastry at Polytechnic West’s Swan campus, the Marangaroo resident said the Coconut Curry pie was one of his shop’s best sellers, with 300 coming out of the oven seven days a week but he baked abut 2000 beef pies – the eternal favourite – for his customers weekly.
With his partner Jimmy Dang, he owned a fish and chip shop, but bought the bakery more than three years ago. They also won gold at last year’s Aussie pie competition, in which cooked but cold pies are sent to NSW and warmed for a discerning judging panel.
Read the full article from In My Community.
