Owners Wayne and Belinda Morrison took several boxes of their finest creations to Melbourne to be judged alongside the nation's best last week.

And the couple came home with gold medals in the gourmet and seafood sections, silver medals for the chunky and plain beef pies and a bronze for a special mix of the beef varieties. The Victorian medal wins follows the bakery's success with their gourmet pie at the Australian Baking Association's championships in Sydney in May.

Mrs Morrison said the continued recognition by professional judges was a fitting reward for her team.

"We get lots of feedback from our lovely customers about what they like and don't like, and that's how we run our shop," she said.

"But it's great to get this feedback too, because these are world judges and to be judged by them is something else."

Mr Morrison said sourcing the best local ingredients was essential in creating the best gourmet seafood pie in the country.

The pie is a perfectly balanced mix of chunky beef and creamy garlic mornay, with seared fresh prawns and deliciously light sprinklings of dill.

The recipe hasn't been around long, but it's made an instant impression on the Hastings' pastry-crunchers.

"We only introduced it a year ago, and it's been a favourite ever since," Mr Morrison said.

"We tweak it a bit, but it's essentially the same as what we first came up with."

The pie performances were even more powerful given the unusual conditions: Bel's baked goods were frozen ahead of the competition, so they could be easily transported south.

But there's no chance of the bakery changing how they do things in Port Macquarie, the owners have said.

"We don't freeze the pies you eat, and we won't be doing that in the shop," Mrs Morrison said.