About
Us
Loftus Pies & Cakes have been supplying tasty pies & cakes to the people of Sydney since 1978. Since their humble beginnings at Loftus their aim has always been to produce quality products that not only taste good but are also good for you.
A large part of their market has always been school canteens and they have always sought out new and innovative ideas in an endeavour to produce a pie which appeals to school children, yet be of more nutritional value than the traditional pie.
Developed from the 1989 guidelines set out by the Department of Health and the State Department of Education, a new healthier range of pies paid particular attention to the levels of fat, salt and artificial additives.
From
this research several lines were registered with the NSW School Canteens
Association and one of the first quality assurance programs in the industry
was developed with the assistance of David Pilbrough, a leader in the
field of Standards Certification.
Loftus Pies achieved the Quality Assurance Standard IS09002 on 1't May 1996 and from there began to emphasize the Company Policy
"Quality in Everything We Do"
When State MP for Sutherland, Mr Chris Downy, opened the new plant at Kirrawee in 1992, he said in Parliament, "It's an impressive story of local success."
When
Bill Erickson joined the Company in 1992 it moved rapidly into the world
of competitions. Bill's enormous success in the innovative conception
of the Great Aussie Meat Pie Competition has put Loftus Pies "on
the Map".
He has taken out so many prizes since 1997 that he has now made Loftus Pies the most awarded Company in the history of the Great Aussie Meat Pie Competition.
Bill said, "As a pastrycook, the Great Aussie Meat Pie Competition has been an inspiration to me. There are some pretty big egos in this trade and mine happens to be one of the biggest. Competing gives us an opportunity to come out of the kitchen and take a bow. This must encourage the apprentices of today to reach for their highest potential.
The trade has benefited enormously from this particular Competition and I am sure will continue to do so, as the publicity, generated by the huge efforts of the organisers, increases each year.
Loftus Pies & Cakes have been supplying tasty pies & cakes to the people of Sydney since 1978. Since their humble beginnings at Loftus their aim has always been to produce quality products that not only taste good but are also good for you.
A large part of their market has always been school canteens and they have always sought out new and innovative ideas in an endeavour to produce a pie which appeals to school children, yet be of more nutritional value than the traditional pie.
Developed from the 1989 guidelines set out by the Department of Health and the State Department of Education, a new healthier range of pies paid particular attention to the levels of fat, salt and artificial additives.
From
this research several lines were registered with the NSW School Canteens
Association and one of the first quality assurance programs in the industry
was developed with the assistance of David Pilbrough, a leader in the
field of Standards Certification.Loftus Pies achieved the Quality Assurance Standard IS09002 on 1't May 1996 and from there began to emphasize the Company Policy
"Quality in Everything We Do"
When State MP for Sutherland, Mr Chris Downy, opened the new plant at Kirrawee in 1992, he said in Parliament, "It's an impressive story of local success."
When
Bill Erickson joined the Company in 1992 it moved rapidly into the world
of competitions. Bill's enormous success in the innovative conception
of the Great Aussie Meat Pie Competition has put Loftus Pies "on
the Map".He has taken out so many prizes since 1997 that he has now made Loftus Pies the most awarded Company in the history of the Great Aussie Meat Pie Competition.
Bill said, "As a pastrycook, the Great Aussie Meat Pie Competition has been an inspiration to me. There are some pretty big egos in this trade and mine happens to be one of the biggest. Competing gives us an opportunity to come out of the kitchen and take a bow. This must encourage the apprentices of today to reach for their highest potential.
The trade has benefited enormously from this particular Competition and I am sure will continue to do so, as the publicity, generated by the huge efforts of the organisers, increases each year.