Ye Olde Bakehouse on Victoria Street in Masterton is the home of Frank's Pie, and the pies are the reason to come. The flagship is a mince and triple-cheese pie. The pork belly buster is slow-braised sticky pork shoulder with double cheese. The brisket pie is cooked slowly for more than 12 hours with herbs and spices, then topped with cheese, mozzarella and a crispy nacho-style crumb, which is why the wait is worth it. A pork and pūhā pie uses golden flaky pastry. The pies are made fresh daily and shown in the cabinet. The coffee menu includes long black, flat white, chai, mocha, hot chocolate and turmeric latte. As at 2026, an extra shot or flavour shot costs $2, and so does a switch to almond, coconut, soy or oat milk. The bakery has been hand making food here since 2013. It is one of four bakeries within a kilometre, alongside Masterton Bakery & Coffee Shop, Ten O'clock Cookie Bakery Cafe and Sweet Cheeks Cakery.