Abbott’s Village Bakery launches gluten-free for foodservice sector

 Tip Top Foodservice has expanded its range of gluten-free options for the foodservice sector, launching the Abbott’s Village Bakery range of gluten-free breads.

The new products include a gluten-free rustic white, soy and linseed bread, and mixed seeds.

The breads cater for an ever-increasing demand for free-from offerings, which includes the 12.1 per cent of Australians who aren’t eating wheat or gluten, according to a CSIRO Healthy Diet Score 2016 report.

Tip Top Foodservice national account manager Darren O’Brien said the new Abbott’s Village Bakery gluten-free products don’t fall apart and are perfect for sandwiches.

Coeliac Australia reports that 90 per cent of gluten-free consumers would be very likely to return to a restaurant where they had a good gluten free experience.

Sixty-five per cent said the coeliac in the party chooses the restaurant.

“Restaurants and foodservice outlets need to keep in mind that it’s not just the gluten-free customer but potentially their entire group that you could be missing out on if you aren’t providing good gluten-free options,” said O’Brien.

The range is also dairy-free and free from artificial colours, flavours and preservatives.

With six months frozen shelf life, the Abbott’s Village Bakery Gluten Free range is available frozen through foodservice distributors.

Laurent Bakery gets gold medal at fine food awards for its Coles Finest Range

Australian company, Laurent Bakery, has been recognised with numerous awards at the Annual Royal Hobart Fine Food awards.

The bakery was recognised for its Coles Finest Range at awards night, which is in its 22nd year.

Laurent Boillon, founder of Laurent Bakery, said it was an honour to have Laurent Bakery breads awarded with multiple medals at the prestigious awards.

“Our charcoal brioche buns and olive batard received the prestigious gold medal in their categories. We also received a bronze medal for our baked ciabatta, sourdough baguette, and white sourdough Vienna,” he said.

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“We are thrilled that Coles customers across Australia get to experience our fine bread. The Coles Finest range has really taken off much more than our expectations,” said Boillon.

To ensure freshness and high quality, the bread supplied to Coles is 90 per cent baked in the factory, then finalised in-store.

Laurent Bakery has 16 standalone stores, in Melbourne and Sydney, and a wholesale business with Coles.

At the start of his career, Boillon trained in Paris, where he learnt how important and precious flavours were and where to source his ingredients.

Twenty-five years ago, he landed in Melbourne to create sourdough bread, among other breads.

In 1993, Laurent Bakery established itself. The company is a leader in automating the artisanal bread making process in Australia.

 

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