Quinty Bakehouse owner Tania Gillanders, based in Uranquinty, said she always attempted to push culinary boundaries when coming up with new pies flavours, which she says is the recipe to her success.

Some of her award-winning pies include butter chicken, lamb and pumpkin, and hamburger - all of which can only be found in Uranquinty, in NSW's Riverina.

"I think you should break the rules. Get to know what you love, learn the foundations of cooking, then test and develop the new product," Mrs Gillanders said.

"At first people think 'oh my God, crazy bakers,' but I think that's what you need to be successful: you have to be a little bit unique. A supermarket can't develop this because they're not allowed to think outside the square, they have to follow the system. Small businesses can dare, and I think that's part of the success of small businesses."

Uranquinty local Peter Heffernan has been eating the pies for the last 17 years, ever since Mrs Gillanders first opened Quinty Bakehouse with her husband Paul.

IN OTHER NEWS:

He said he was more than happy to be a "lab rat" and try out any new and unusual pie recipe Mrs Gillanders comes up with.

"I like them. I like them a lot, especially the pepper pies. The lamb and pumpkins are also very nice," Mr Heffernan said.

"I come here at least five times a week, normally on my way to work."

Mrs Gillanders first started training as a baker at the age of 15 and has been churning out pies, cakes, bread, and vanilla slices for around three decades.

These days she spend more time working front-of-house while her husband works out the back, but she still tinkers around in the kitchen coming up with new flavours.

Mrs Gillanders said her favourite part of running a bakery was getting to taste-test the fresh batches of pies.

"I like to sit down, enjoy, and eat because that's when you can take the mask off," Mrs Gillanders said.

"You have to stop and enjoy life sometimes: stop, be happy, and eat."