Ferguson Plarre’s Bakehouse

The bakehouse backed by 125 years of experience and quality Pace Farm eggs.

August 2026

From classic meat pies and vanilla slices to colourful cupcakes and viral desserts, Ferguson Plarre’s Bakehouse knows how to satisfy a sweet tooth.

The family-owned bakery produces about 153,000 items each week, making it one of Victoria’s most recognised and best-loved bakery brands.

The bakehouse brought together two historic family-run bakeries – J.A. Ferguson and Plarre’s Cakes, which opened their doors in 1901 and 1911 respectively.

Ferguson Plarre’s Bakehouse CEO and fourth-generation custodian of the family business, Steve Plarre, said in a recent interview that the bakery’s classic baked goods have been loved for many years.

“We are the everyday affordable: great sausage roll, great pie, great vanilla slice,” Steve said. “The kind of stuff you grew up with as a kid.”

Over the past 125 years, the business has transitioned from horse-drawn carriages to delivery trucks, operated through the devastation of World War II and served its classic Fancies – a bite-sized sponge cake topped with vanilla icing and colourful fondant – to Queen Elizabeth during her visit to Australia.

Today, Ferguson Plarre’s is still a family-owned business, with nearly 80 stores across Victoria. Its classic Australian treats such as lamingtons, meat pies and Tiddly Oggies bring back memories for many customers. At the same time, modern sweets such as the viral Dot Cake and Biscoff cupcakes bring in the younger generations of customers.

This month’s Pace Farm’s Eggs Worth a Visit pick is the Lemon Meringue Tart. A crisp shortbread base filled with a light and tangy lemon curd, topped with a lightly toasted meringue, made with Pace Farm eggs.

To help deliver consistent results across its cakes, pastries and quiches throughout its nearly 80 stores, Ferguson Plarre’s bakers rely on high-quality ingredients, including Pace Farm Liquid Egg.

If you find yourself near a Ferguson Plarre’s Bakehouse, make sure to stop and try a Lemon Meringue Tart, a classic shaped by 125 years of baking experience, and quality Pace Farm eggs.