Melbourne bakery Laurent has won the Product Innovation Award at the 2018 Coles Supplier Awards.
The awards took place at a gala dinner in Melbourne last week. Laurent won for the development of its 30-hour stone baked sourdough bread as a part of the Coles Finest range.
French-born baker and founder Laurent Boillon signed a 10-year partnership with Coles earlier this year. He’s developed a “one-of-a-kind” production line to produce different styles of loaves, from Vienna to Pane di Casa to Batard.
Laurent produces its artisan sourdough range at a facility in Braeside, NSW, using traditional recipes and authentic ingredients. Each loaf takes 30 hours to create.
‘Thrilled’
Mr Boillon says his team members are proud of the accomplishment.
“We’re thrilled that Laurent Bakery was presented with the prestigious Product Innovation trophy at the Coles Suppliers Awards,” he said.
“From 1993, the family business established itself as one of the most recognised and long-lasting bakeries in Australia. This is the result of years of high-quality consistency in our approach.”
Coles Director of Fresh Food Alex Freudmann says Laurent is a worthy winner.
“A long-time stalwart in Melbourne’s baking scene, Laurent Bakery has developed a unique production line that enables it to provide a great-quality product at an affordable price,” he said. “The range has no artificial flavouring, colouring or additives – just pure ingredients.”
The Product Innovation Award is one of seven categories that recognises suppliers’ excellence in merchandise and services across Coles’ business.
Other winners at the 2018 Coles Supplier Awards
- Best Product Launch Award: Treasury Wine Estates.
- Community Champion of the Year Award: Yaru Water.
- Outstanding Service Award: Network Ten.
- Rising Star Award: Sukin Australia.
- Supply Chain Excellence Award: Milne AgriGroup.
- Sustainable and Ethical Excellence Award: Plantic Technologies.
