Ferguson Plarre’s Bakehouse is putting Victorian produce firmly in the spotlight after rounding up some of the state’s best produce as part of the bakehouse’s new range.

Launching on August 11, the range will include the all-new Steak & Three Cheese pie that has been made with grass-fed Gippsland beef and Maffra cheddar; while the cauliflower, leek & cheddar pie; butter chicken; and the ultimate chunky steak will become available as round pies.

Ferguson Plarre’s head baker Michael Plarre said the bakehouse was always looking for ways to support other Victorian businesses and producers by incorporating them into its tried-and-true recipes.

“We’ve hand selected ingredients from the Gippsland region and beyond that celebrate our state’s reputation for quality produce to craft our new round pies,” he said.

“From Gippsland to Goulburn and Wimmera, we source the finest local grass-fed beef from some of Victoria’s top producers; we also love working with Gippsland’s Maffra Cheese to add a sharp and strong cheddar flavour to our pies. Both are hero ingredients in our brand-new Steak & Three Cheese pie.

Michael said the decision to change the pie shape from Ferguson Plarre’s traditional rectangular shape to round pies was based on wanting to ensure customer got more filling per pie.

“We’ve made the change to round pies to ensure our customers are getting the most out of each bite,” he said.

Although the new shape is set to stay, Michael said the Steak & Three Cheese pie would be a month-long limited edition release.