TRAVELLING between the Mallee and Melbourne, it’s hard not to be tempted by Bridgewater’s famous vanilla slice that was recently crowned the best in Australia.
The fresh, finger-licking sweet treat from Bridgewater Bakery has officially been crowned with the top title in a recent competition by Wotif, that also judged Australia’s best jaffle, country pub, hot chips, hotel pool and national park.
Bridgewater’s slice offered the perfect ratio of silky-smooth custard and crisp (never soggy) pastry topped with a thick layer of icing. This slice also received props for size, with those who nominated it stating it’s big enough to share with a mate.
Bridgewater Bakery’s Pat O’Toole said the award was pleasing because it was voted by the public.
“To me, it’s a great achievement than a traditional competition,” he said.
“The one we produce is a creamy custard.
“In the early days, when I did my apprenticeship, we used to make the old gelatinous with boiled custard.
“But everyone has gone to this creamy custard … a French vibe.”
Mr O’Toole said a crisp, flaky pastry kept the slice together.
“So when you bit it it’s not spewing out everywhere — it breaks off in one piece,” he said.
“If I had it my way, I would probably go with icing sugar instead of the fondant, but people don’t like it as much so we have to do what people demand.”
The category for the best vanilla slice was highly competitive, receiving the most nominations of any category in the competition. Of the 10 finalists in the best vanilla slice category, six of them were Victorian bakeries.
