IT WAS like the Logies for Launceston's Tant Pour Tant owners Jo and Paul Herbig when their business gained a string of accolades at the Royal Hobart Fine Food Awards.
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They took out the top honour at Wrest Point Casino on Saturday night, when their cherry danish pastry won the award for champion product.
It also received a perfect score - only the second in the history of the competition.
The whole 12 members of the Tant Pour Tant team went up on stage to collect the award.
A panel of 28 judges had assessed 932 national entries in foods and beverages before announcing the winners.
"It was incredibly overwhelming for everybody and it was a team effort," Mrs Herbig said.
Tant Pour Tant also picked up 10 gold ratings, one silver and four bronze for its produce.
Mr Herbig is a pastry chef and designed the winning entries with his newly qualified assistant Josh Crisp.
"We always aim to create a unique product and utilise as much Tasmanian produce as possible," Mr Herbig said.
"Textures and flavours are the most important things."
Mr and Mrs Herbig have owned the business for only three years and it was the second time that they had entered.
Last year they won the Tasmanian and Australian grand dairy dessert section, and they won again this year with their mousse cakes. One was a raspberry mousse with a raspberry ganache and jelly and the other a mascarpone and honey mousse with apple compote.
