One of Australia’s largest family-owned bakeries has signed on a new egg supplier as it moves away from using cage eggs in any of its products.

Free-range eggs from Golden Eggs are now used in all Mrs Mac's products, honouring a pledge the company made late last year to implement a program to phase out cage eggs right across its pie and pastry range.

Mrs Mac's executive chef Wayne Booth said the company is committed to producing hearty and nourishing food to provide consumers with bakery products that meet their changing expectations and needs.

“This important decision reflects our continuous effort to be a leader for consumers by understanding their expectations and delivering the best products for our many loyal and long-standing customers,” Booth said.

Mrs Mac’s says it sources 100 per cent of the flour, beef, chicken and pork in its pastry products and the use Golden Eggs is a continuation of this practice of supporting local suppliers.

The Mrs Mac’s bakery in Western Australia bakes up to 33,000 pies per hour and in its commitment to local suppliers sources more than 80 per cent of its ingredients from within Western Australia.

Mrs Mac's products are sold nationally via a wide range of retail outlets and at major events.

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