In the 1950s Ken Macgregor started up a small business in Melbourne manufacturing cakes, yeast buns and pies.
In the late 1980s, the business had seen vast growth in distribution, new technology and products developed and the company rebranded to the Mrs Mac's name.
[citation needed] BRC is a global food safety system standard based on HACCP principles (Hazard Analysis and Critical Control Point) and Good Manufacturing Practices to ensure production of safe quality product.
In 2007, Mrs Mac's launched the slow food campaign, encouraging consumers to see its products as something best eaten in moderation and in a family environment.
On the back of it, a series of online content was produced highlighting use of 100% Aussie beef, hand-checking was a quality measure and that their pastry was made the old-fashioned way.