Ferguson Plarre Bakehouses has always been and still is a family owned and operated business. We have a long & proud history dating back to the 1800’s. Both the Ferguson & Plarre Families have early European roots and we established ourselves in Australia over 110 years ago.
The Ferguson Plarre history commenced in 1901 in the Northern and Western suburbs and both families established themselves as household names in Melbourne.
Both families continued trading through both World Wars and the Great Depression despite the tough conditions. After years of refining their ‘craft’ and significant contributions to the pastrycooking trade both families merged their businesses to become ‘Ferguson Plarre Bakehouses’ in 1980.
The 4th generation Plarre family acquired the Ferguson family’s interest in 2012. They actively own and manage the day to day running of the business from baking through to retail shop design, operations and bakery franchising. The family continue to embrace their forefather’s commitment to quality products, service and innovation, including the use of premium victorian chicken, hormone free beef, fresh cream (no mock!), real custard (no powder!) and a whole lot of love 🙂
Nowadays, Ferguson Plarre Bakehouses are just as famous for their desserts, birthday, wedding cakes, award-winning meat pies and Tiddly Oggies as they were when we started and with over 200 years of combined experience, you’d expect nothing less.