The bakery took out gold, or a score of 90 and above, for their Venison and Guinness Gourmet Pie, Beef Bourguignon Mince-Chunky Pie and Lamb Rosemary Pie.

They also took home bronze for their beef sausage roll, plain mince pie and pepper steak pie.

Mr Elkins said the pies showcased the best of Cowra and the region's produce, with ingredients sourced locally.

Cowra lamb and beef was used from Breakout River Meats, Windowrie's "The Mill" Shiraz featured in the Lamb Rosemary Pie, eggs come from Woodstock and flour is processed at the Manildra Flour Mill.

"Cowra is a hub of fine produce," Mr Elkins said.

"Cowra just means good food, we're doing our bit to promote what we're doing in Cowra."

Mrs Elkins said the pies have been a hit with the customers.

"We've now been selling out of them," she said.

"That is even without advertising to anyone expect for a few regular customers, simply from the Cowra community's word of mouth."

Their success follows the Cowra Hot Bake's win in the Baking Association of Australia's competition at the Canberra Show earlier this year.

They took out top prize in the 680g white bread class.

With easing COVID restrictions and increased travel to regional areas, Mr Elkins said he hopes the award will encourage people to visit Cowra as a food destination, and maybe pick up a pie on the way.

"People should come out to Cowra because there is plenty to see. Come out and experience the food," he said.

"It's easy, it's cheap, in the local bakery here, the richest man in town, the poorest man in town standing next to each other, everyone can afford award winning bread and pies in Cowra."