Production - The Secret to our Success
Très Bon™ attributes its success to maintaining strict quality control over its entire range of products In fact, much of the process that goes into manufacturing Très Bon™ products is done by hand ensuring the texture and flavour remains faithful to the traditional recipe created over 25 years ago.

The small team of experienced and dedicated bakers has streamlined the production process over the years to cement its mantle as Australia’s No. 1 Fruit Loaf. The team manufacture approximately 3,000 units of bread every day from a small bakery in Melbourne.

Mixing – Carefully measured quantities of flour, water, salt, gluten, yeast and a selection of premium dried fruits (including sultanas, currants, apricots, pawpaw, mango, pineapple and apple) all contribute to the delicious recipe developed for each specific Très Bon product. The inclusion of a small quantity of salt acts as a natural preservative as well as enhancing the flavour.

Resting – Just as an elite athlete needs time to rest, so too does dough! This process also helps with crumb softness. The temperature of the dough during production also plays a vital role in the finished product.

Moulding – The process of moulding (or kneading) also helps in the dough development and importantly helps to increase the shelf life of the product. The weight of each loaf is measured firstly by machine and then by hand. These bakers are so experienced they can tell just by the weight of dough in their hand whether it’s the correct weight.

Resting – Another 10 minutes of resting (can’t rush a good recipe)!

Final Moulding – The final moulding is done by machine to the desirable weight depending on which product is being prepared

Proover – The loaves are then stacked on trays and placed on trolleys before being wheeled into the proover to help the product rise.

Oven – The bread is then baked to golden perfection.

Cooling time – The core temperature is checked immediately after cooking to ensure the product has been cooked to satisfaction.

Packing – products are then sliced (where appropriate) and packed for shipping.