Khmer Craft: Cambodian Bakers Crowned Pie Maestros of New Zealand

This year’s Bakels Supreme Pie Awards showcased an extraordinary ascent of Cambodian heritage bakers, whose artistry in pastry has outshone in New Zealand’s most celebrated food competition. From the legendary Patrick Lam to a vibrant new generation, the Cambodian presence in Kiwi pie-making is rooted in perseverance, tradition, and adaptation.

Mr Samraksmey (Sam) So, from Rosedale Bakery & Café in Auckland, won the coveted Supreme Award for his bold interpretation of potato pie, a masterpiece inspired by French cuisine, consisting of fried potatoes covered with butter, garlic and rosemary, baked in the oven until perfectly gratinated

The Secret Ingredient: Community and Technique

Cambodian bakers didn’t just win awards—they swept entire categories, including Mince & Gravy (Sopheap Long, Euro Patisserie Torbay), Steak & Gravy (Sok Heang Nguon, Taste Bakery and Roast), and Steak & Cheese (Sok Keo, Milldale Bakery). Their consistent triumph underlines an ethos of humility, relentless practice, and collaborative kitchens where recipes are honed until sublime. The bakers’ journeys often began as refugees or immigrants facing hardship, yet have blossomed into culinary success stories that enrich New Zealand’s multicultural cuisine.

The Bakels Supreme Pie Awards: A Benchmark of Excellence

Since its founding in 1996, the Bakels Supreme Pie Awards have inspired more than 600 annual entries, celebrating not just technical skill but innovation and flavor, with celebrity judges and industry veterans scrutinizing every flaky bite. Cambodian bakers have set a new standard—bold flavors, meticulous execution, and unerring consistency that has turned Kiwi pies into a canvas for cultural fusion.

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