Byron Gourmet Pies was created in 1996, when the first owners were asked to bake pies for the Byron Bay Blues Festival. The pies became so popular that the first owners, Jean-Paul and Teresa dropped their local French pastry business and focused solely on pie making. Jean-Paul’s passion for pastry making and travel set the foundation for the creation of some of the most exciting, original and exotic, gourmet flavours, for which the company is now famous.

Recently, Andrew and Penelope saw an opportunity to purchase Byron Gourmet Pies from the latest business owner, l who had created an excellent organic range of products including vegan, gluten- free and spelt selections. The Morkels jumped at the chance to take over Byron Gourmet Pies, which has become a leader in the production and distribution of organic pies and rolls in Australia.

The company now uses a variety of organic and local ingredients in their pie production, including organic flour from Wholegrain Milling and Kialla Flour, Mauri, certified organic, free-range and grass fed Tasmianian beef, biodynamic rice and tofu. All our pies are Preservative Free and GM Free.

Just like they value the use of quality local ingredients, Byron Gourmet Pies plans to remain a family company whose aim is to continually fine tune their product lines and to use only quality ingredients to produce organic pies and pastries of the highest standard. Byron Gourmet Pies feels lucky to have retained a great team of people, including many who have been with the company for several years.

While Byron Gourmet Pies continues to distribute their own pies in Northern NSW, Gold Coast with distributors in Brisbane, Sydney, Melbourne and Adelaide the remaining states are handled by private distributors.

Byron Gourmet Pies looks forward to maintaining and growing their status as one of the finest gourmet pie-makers in Australia.