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Steve Plarre: How to keep a 120 year old business modern
S2E1 - When your dad’s a baker, his crazy hours mean you don’t get to see much of him as a kid. Which is why as soon as they could, Steve and Mike Plarre joined their dad at
the bakery. A couple of 7 or 8 year olds covered in flour, doing anything they could to get involved.
Fast forward a few decades and one of them is now the CEO, the other is the General Manager of Production at Plarre Foods, more commonly known as Ferguson Plarre’s
Bakehouses.
We’re very excited to welcome Steve Plarre to the Coffee Lab!
Join the conversation - search "Coffee Lab podcast" on socials.
View all episodes
By Coffee LabS2E1 - When your dad’s a baker, his crazy hours mean you don’t get to see much of him as a kid. Which is why as soon as they could, Steve and Mike Plarre joined their dad at
the bakery. A couple of 7 or 8 year olds covered in flour, doing anything they could to get involved.
Fast forward a few decades and one of them is now the CEO, the other is the General Manager of Production at Plarre Foods, more commonly known as Ferguson Plarre’s
Bakehouses.
We’re very excited to welcome Steve Plarre to the Coffee Lab!
Join the conversation - search "Coffee Lab podcast" on socials.