Coles strikes 10 year partnership with Laurent Boillon
Baker Laurent Boillon
Coles has struck a 10-year partnership with French Baker Laurent Boillon who will supply the supermarket with private label artisan-style stone baked sourdough bread.
Boillon, who was born in France, trained and worked as a baker in Europe before opening his first Australian bakery in Melbourne’s South Yarra in 1993. Today Boillon operates 16 cafes across Victoria.
Boillon’s range for Coles will be produced at a new purpose-built facility Melbourne’s Braeside.
The range will include ‘Coles Finest’ Sourdough Pane di Casa with Toasted Sesame, Sourdough Vienna and Sourdough Baguette. Boillon says each loaf takes 30 hours to create.
Coles Managing Director, John Durkan said demand has trebled for Coles brand bread over the last five years.
“We love bread and we know our customers do too, so this 10 year partnership with Laurent is important to our business and our customers,” Durkan said.
“This means we can offer our customers a new, innovative range they wouldn’t traditionally find at the supermarket.
“Bread is a household staple so our bakeries have always been a big focus for us. In the last year we have hired 388 additional bakers, introduced almost 100 new products and installed 33 more scratch bakeries in our stores in order to deliver high quality bread at great prices to our customers.”
Boillon said the long-term partnership will provide his business with confidence to produce the range at a purpose-built facility.
“This is the biggest milestone for my business and a 10 year contract with Coles provides us with the certainty to continue to grow and bring new, exciting products to Australians,” Boillon said.
“We sourced the best equipment from around the world and went back to the roots of bread making to create this facility from scratch and bring our vision to life alongside Coles.”
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