Cambodian immigrant's pies win Australia's best

Ryan Khun's journey from Cambodia to becoming a celebrated pie maker in Australia is a story of ambition and adaptation. Arriving in 2012 seeking a better life, Khun initially found traditional IT work elusive. He joined his brother at a bakery in Victoria, a far cry from his IT background.

Initially, Khun found the pies supplied to the bakery unappealing. This led him and his brother to develop their own recipes, even attending baking school. Their first original creation, a garlic prawn pie, is still a popular item. By 2018, their dedication was recognized when their bakery won the Best Overall Pie award for the first time with a satay fish pie.

Country Cob has since achieved national acclaim, winning the Best Pie award five times in eight years, including in 2019 with a caramelised pork and pepper pie and most recently in 2026 with a Malaysian-style prawn curry pie. This award-winning creation, featuring coconut-poached prawns with traditional Southeast Asian spices, was the result of a three-month refinement process.

The bakery has expanded its operations, now including stores in Boronia and Springvale, alongside its original Kyneton location, and a production kitchen in Dandenong South. This facility produces over 10,000 pies weekly. Khun expresses joy in his craft, emphasizing the satisfaction of creating pies that bring happiness to customers.