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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.

“Since I was a sixteen year old apprentice in France, my life has been dedicated to bread”
Laurent Boillon, Expert French Baker

The Laurent story

Since opening his first store over 20 years ago, expert baker Laurent Boillon has won over many hearts – and stomachs!

Originally from the south of France, in sunny Aix-en-Provence, Laurent learned his craft at the prestigious Lenôtre school in Paris. He then returned to his childhood passion of making sourdough bread and after moving to Australia, opened his first boutique bakery in Melbourne.

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Laurent Boillon, at his state-of-the-art facility in Braeside
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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.

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Stone Baked by Laurent

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Coles Finest 30hr Rolls

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Laurent Rolls Alt Text

Coles Finest 30hr Sourdough

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