Coles Finest by Laurent Sourdough

You can't rush quality

We believe you can’t rush quality. It’s why we’ve partnered with expert French baker Laurent Boillon to create Coles Finest 30 Hour Recipe Stone Baked Sourdough.

Laurent Boillon and Curtis Stone in kitchen laughing 

"Since I was a sixteen year old apprentice in France, my life has been dedicated to bread"

Laurent Boillon, Expert French Baker

Loaves of Laurent Sourdough

French inspired, Aussie made bread

Coles Finest 30 Hour Recipe Stone Baked Sourdough has more time to rest and rise, resulting in a mouth-watering sourdough that’s soft on the inside with a delicious, caramelised crust on the outside – perfect for gourmet sandwiches, homemade garlic bread or dipping in extra virgin olive oil.

But Coles Finest by Laurent isn’t just a pretty loaf. It’s made in Australia using locally milled flour and a natural starter culture, which is over 25 years old and based on a traditional recipe.

We’re proud of our promise that all Coles Finest by Laurent Sourdough contains no artificial preservatives, colours or flavours, and that bread lovers across the country can enjoy this artisan-style range not traditionally found at the supermarket.

Winner of Product of the Year 2019* for our Sourdough Vienna & Pane di Casa with Toasted Sesame Loaves, and Product of the Year 2020* for our Sourdough Rolls, the range has proven to be a favourite, and continues to evolve.

* Winner of Bakery Category. Survey of 10,000 people by Nielsen. Selected stores only. Used under license from Laurent Bakery Pty Ltd.

Close up of Laurent holding a loaf of sourdough in his hands

What makes sourdough different?

Sourdough is ‘sour’ because it’s made with a starter culture – a mixture of flour and water that ferments to create good bacteria and yeast. This differs to ordinary bread which may not contain a starter culture.

What about the ‘holes’ inside? Well for many artisanal bakers, holes in bread are sought-after. Through a range of fermentation steps and stone baking, air pockets are formed by the yeasts. It’s these air pockets that help make bread light and delicate.

Does stone baking make a difference too? It certainly does. Baking the bread on stone provides an earthy flavour and a traditional thick crust that may not be seen in standard loaves baked entirely on metal trays. This method of baking dates back thousands of years.

Our Coles Finest by Laurent range is produced at a state-of-the-art purpose-built facility in Braeside, Victoria. The 30 hour recipe includes the entire process from when the dough is mixed, to when it is left to rest and rise and stone baked, with the final baking stage taking place in store by one of our bakers to create a soft, light texture with a caramelised crust, so you can enjoy this authentic quality bread daily.

Time to get cooking

Learn more about our other growers and suppliers

Working with the RSPCA, we offer a range of humanely farmed chickens, grown on farms that must meet strict animal welfare standards and provide an enriched environment for chickens to grow.

We’ve worked with our farmers and suppliers to ensure all of our Own Brand fresh pork is sow stall-free and free from artificial growth promotants.

Right across the store, from seafood in the deli to frozen fish in the freezers, all of our Own Brand seafood is responsibly sourced – so whatever you buy, you’ll always know you’re making a better choice for our oceans.

We love supporting Aussie growers and we think Aussie fruit and veg tastes pretty good too. So naturally, we source our fresh fruit and vegetables from Aussie farms first.