Ferguson Plarre is a family-owned & operated bakery café/franchise chain primarily in Victoria; it has ~80-90+ stores now. Most of the stores are franchised.

Products are all baked centrally in the bakehouse; franchisees do not perform on-site baking. The bakehouse delivers finished products daily.

Franchise model highlights: no royalties or marketing fees for franchisees; full support from head office; focus on quality, brand recognition, sustainable / ethical sourcing (e.g. free-range chicken, hormone-free beef, use of real cream, real custard).

Franchise-owner involvement: full-time store owners; need to be present in the business. There is flexibility to open more stores later with store managers.