Production has ramped up at Ferguson Plarre’s bakehouse to meet increased consumer demand for the family’s favourite holiday treats in the lead up to Christmas.
While the bakehouse is busy all year round, production increases steadily six-weeks before the holidays when specialty products begin going into the company’s 86 stores across Victoria.
As we head into December, people are excited about the expanded range of cakes, tarts and biscuits, and demand has been growing day by day, says owner and CEO Steve Plarre.
“As Christmas approaches, the output at our bakehouse increases significantly. Our cheesecake production is up 60% and our shortbread production increases seven-fold in the lead up to Christmas” said Steve.
“That means our ovens are running constantly and our team is working hard to keep up with demand. With each lolly placed on our gingerbread chalets and reindeer by hand, it is all hands on deck to make our festive offering as special as it can be.
“It’s also become quite apparent over the past few years that people aren’t only buying fruit mince tarts for Christmas Day. It seems many are having a sneaky tart with their morning tea anything up to a month before the big day.”
To cater to a diverse range of palates, Ferguson Plarre’s Christmas tarts don’t only come in the classic fruit mince variety, made using a recipe that’s been handed down over five generations.
This year you can also get zesty Lemon Tarts, filled with delicious lemon curd, and Chocolate Caramel Tarts that are made with chocolate shortbread shells, filled with caramel and topped with a butter shortbread Christmas tree.
“If you’re feeling a little peckish, you can buy a single Christmas tart or take home a box of six for the whole family to enjoy,” said Steve. “For households with members who have different favourites, you can also buy a mixed box of six tarts.”
As well as traditional yuletide treats, like Fruit Mince Tarts, Christmas Puddings, Fruit Cakes and Gingerbread People, Ferguson Plarre is also serving more contemporary interpretations of seasonal fare.
“We’re baking and decorating a Choc-Vanilla Christmas Layer Cake, a Flourless Red Velvet Christmas Cake, Chocolate Christmas Cupcakes and a classic Christmas Trifle made with vanilla sponge, jam and custard,” said Steve.
“There’s also a range of tasty do-it-yourself Gingerbread Decorating Kits that will keep kids entertained as they put together a gingerbread chalet or decorate gingerbread people.”
The full Christmas range, including flourless and vegan options, as well as corporate gifts, is available to order now, either online or at one of the 86 bakehouses across Victoria.
Ferguson Plarre is a family-owned Australian business that recently won Regional Family Business Excellence Award 2022 from Family Business Australia.
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