Boulangerie pâtisserie Laurent, Melbourne, Australia
Laurent Boillon’s career
A native of Aix-en-Provence, Laurent Boillon obtained his baker’s CAP in 1982 from the CFA du pays d’Aix. From an early age, he showed a keen interest in pastry-making and baking, creating éclairs and other desserts from the age of 8.
After working in various countries including Switzerland, the Caribbean, the USA and Scotland, Laurent settled in Australia in 1991. His first bakery and patisserie opened in Melbourne in 1993, renowned for its quality products. Today, Laurent manages a group of 18 stores and 2 production factories on this continent, employing 700 people. He is thus present throughout Australia, through boutiques and supermarkets. He also exports to New Zealand, China, Korea, Hong Kong, Singapore and the UK. His sons, Pierce and Tristan, have joined him in this great adventure.
After working in various countries including the Caribbean, the USA, Switzerland and Scotland, Laurent settled in Australia in 1991. His first bakery and patisserie opened in Melbourne in 1993, renowned for its quality products. Today, Laurent manages a group of 15 stores on this continent, employing 350 people. His refined cakes and bakery-café concept, which combines breakfast, lunch and afternoon tea, have won him a loyal following.
Managing production
Recognized for his rigorous and innovative approach to baking, Laurent Boillon controls his entire production process, from flour production to distribution of finished products, to guarantee consistent quality.
His success in Australia is an inspiring example for bakers and pastry chefs the world over.
