Established in 1995, the competition is held in February and March every year as part of the Summer Fine Food Show.

The competition regularly receives over 400 entries across 87 classes, which range from bread, to cakes, to pastries, biscuits, plain pies and gourmet pies. 

The country's finest judges are recruited from all over Australia to participate.

A mad 3am dash to Sydney by co-owner Catherine Jugmans saw them deliver the very best sourdough loaf to the judges for sampling on February 5.

This was after fellow co-owner and baker, Tim Dunn, had spent the previous 48 hours creating the loaf. 

"We rest the sourdough for anywhere from 18 hours to 48 hours before it's baked and this particular loaf took 48 hours in total," he said. 

"That's one we normally do in store and the judges were obviously impressed."

Mr Dunn has 20 years’ experience, and although he only manages three to four hours sleep a day, he loves what the bakery is becoming.

"We choose to go down a sustainable path with old grains. Heritage is an old grain, so we focus more on nutrition than looks. It's just heritage flour, with salt and water. That's it."

Although a simple three ingredient recipe, it takes years to master. The kudos that come with that dedication is a satisfying reward.

"It's great to get the recognition, and is something we're proud of definitely," he said.

"There is a lot of blood, sweat and tears that has gone into making our heritage loaf. We can only do it because of Tim's experience, and many years of experience using Wholegrain Milling flower," said Miss Jugmans.

"He's a magician. Our passion comes through in the products that we have. If we aren't happy with something we won't sell it, we will give it away."