The Ferguson Plarre family have been baking pies since 1901. That’s more than 110 years of experience making delicious, melt in your mouth moments, packed full of the finest, real ingredients and ready for you to eat as soon as you walk into a store.
We take great pride in our pies, and with hundreds of awards over the years, you’ll be able to taste the quality in each and every one!
Until the 1950’s all of our Pies were made by hand, but to make sure we were able to meet your demands for yummy pies, we had to move with the times and upgrade our systems from hand-made to a traditional stamped method – just the way our forefathers used to make them.
The stamping method presses out the pastry at the bottom of the pie, so that is perfectly formed, and even on all sides, ready to be filled with yummy ingredients like Steak and Mushroom, Butter Chicken and of course, our ever popular Beef variety of pie.
We’re proud to say that we are the only company in Australia that still uses the traditional stamped method for our pies, that’s why they taste so good!
Ferguson Plarre Bakehouses have an award-winning range of meat pies including Beef, Country Chicken, Beef Curry, Cracked Pepper Steak, Steak & Mushroom, Steak & Onion, Beef & Cheese and Cottage Pie. We’ve been refining our recipes for over 106 years and we think you’ll taste the difference!