By Karen Poh
IT’S OFFICIAL. Ferguson Plarre Bakehouse is Australia’s best lamington maker.
The Niddrie bakehouse, which will move into Brimbank this September when its new, multi-million-dollar, state-of-the-art bakery is complete, came up tops at the National Baking Competition held recently at the Melbourne Exhibition and Convention Centre.
In addition to its lamingtons, it beat more than 200 competitors to take first prize for best apple pie, second prize for sausage rolls and classic shortbread biscuits, and third for the round savoury quiche.
“We’re stoked, it’s great to get these results,” said Ferguson Plarre’s head pastrycook, Michael Plarre.
The baked goods that sealed the deal were no different from the products customers got off the shelves, he said.
“We took them off the baking tray and dropped them off [at the Melbourne Exhibition Centre], so it’s a good picture of reality,” Mr Plarre said.
But the win did come as an unexpected but pleasant surprise, said administration manager Steven Plarre – especially after seeing the pains some bakeries had taken to ensure their products were baked just hours before submission.
“No, you never do expect it with these things … but we’re extra proud that our products were grabbed off the shelves,” he said.
And the credit should go to Michael and his team, said Steven.
An average of 2500 lamingtons and 170 apple pies are produced each week, all lovingly made by hand.
“I’ve been doing this for 15 years full-time now,” Michael said.
“I’ve always loved it, and it’s a trade you need to be passionate about. You do it usually because it’s in your blood,” he said.
People could tell when the products were made with love.
“The telltale signs are when you like to have your cake and eat it too.
“I probably eat too much of it … so thankfully I have a high metabolism,” he said with a laugh.
