Laurent Bakery are a major supplier, ensuring quality remains that of a small bakery. We balance the quality of artisan bread with modern demands for quantity, a true understanding of the nature of bread making, and the importance of time. Maintaining this balance is a challenge that is constantly met.
Just as important to Laurent is our commitment to food and health safety, and our Hazard Analysis and Critical Control Points (HACCP) accreditation.
HACCP is an internationally recognised method of identifying and managing risk, and when central to an active food safety program, as with Laurent, provides all with a strong degree of comfort that food safety is taken seriously and is well managed.
This program includes employee training; hazard assessment, hygiene procedures; product quality controls; product traceability and recall procedures; as well as equipment, preventative maintenance and environmental management – to mention but a few.
With growing production volumes at Laurent, setting control points along the production process from raw material receipt to the delivery of our finished products provides a system of internal control to identify and reduce the risk of contamination. At each critical control point, checks are made and records kept.
We understand our need for consistent quality and reliable services. Laurent ensures the highest standards in food production and safe food handling are maintained at all times.