June - Antun Spoljaric, founder of La Madre, starts baking small batches of handmade sourdough from his premises at 29 Milton Street, Bell Park.
November - Tez Kemp and Anna Spurling take over the reins at La Madre along with seven staff members including Antun’s brother Ivan. Tez retrains as a highly specialised baker with Antun who stays with the business for several months.
May - La Madre’s first winter collection sees the introduction of the Shallot + Garlic Sourdough Cob which remains part of the standard range.
September - Anna starts La Madre’s sustainability journey with the excellent online programme, Grow Me the Money. The foundations for La Madre’s business and ethical philosophy were laid.
January - La Madre joins the Transition Bell movement to promote and encourage local food production and sourcing to support the local economy.
July - La Madre wins the ‘Small Business Award’ at the Geelong Advertiser Business Excellence Awards.
September - La Madre wins a $5,000 grant from Grow Me the Money to spend on green initiatives in their planned new facility.
February - bursting out of the seams of 29 Milton Street, La Madre relocates to its current location at 18 Milton Street in a purpose built, sustainable facility. There was a three hour window in which to move the entire operations so that production was not interrupted and baking continued as normal!
May - Anna joins the Board of the Baking Industry Association of Victoria to help implement sustainable initiatives for the state’s bakeries.
October - La Madre wins the ‘Bakery Manufacturer of the Year’ at the Baking Industry Association of Victoria Awards.
November - La Madre rebrands from its traditional navy and blue logo to a more modern and apt yellow and brown combo that is seen today.
December - La Madre undergoes a full external audit of its carbon footprint including ingredient sourcing, transportation, staff travel, and energy used on site.
March - La Madre releases its first batch of carbon neutral hot cross buns, the first of their kind in Australia. Sales triple as people embrace the sourdough bun and a guilt free Easter.
March - La Madre’s new pastry kitchen is completed and churns out scrumptious pastries and our famous double chocolate lamingtons.
July - La Madre wins the ‘Medium Business Award at the Geelong Advertiser Business Excellence Awards.
September - La Madre increases their purchasing to 50% Green Energy to offset the production of their ovens.
November - La Madre’s highly anticipated Christmas range is launched with their dehydrated chocolate blood oranges and stained glass shortbreads walking out the door.
January - La Madre releases its double chocolate lamington for Australia Day and causes a frenzy in Geelong with hoardes of people clambering at the door for a bite of these cubes of goodness. Tez + Anna appear on UK TV's Channel 4 'Relocation - Phil Down Under'
April - La Madre carbon offsets their entire Easter range including sourdough hot cross buns, chocolate + sour cherry hot cross buns and their spiced fruit cob. Tez + Anna appear on Network Ten's 'The Circle' in Easter week to discuss their environmental stance plus demonstrate a hot cross bun and ginger Easter cookie how-to.
June - La Madre begins making Apple Pies to unprecedented customer demand.
July - After months of recipe testing and nurturing a new starter, La Madre launches a wholewheat sourdough range including a tin and the super healthy 7 Grain. They complement this range with a potato + rosemary sourdough and chocolate + cherry sourdough loaf for the cooler months.
October - Anna becomes a member of the SME reference group for Future Proofing Geelong.
November - Tez becomes a member of the board of the Baking Association of Victoria.
December - A number of La Madre's key production staff complete their Certificate III and Certificate IV in Process and Competitive Manufacturing. Four key administration staff are close to completing their Diplomas in Business Administration.
January - La Madre becomes a certified Low CO2 business under the Carbon Reduction Institute meaning that the operational impact of the business has been offset.
February - Tez becomes Chair of the Integrity Committee for the Golden Plains Farmers Market.
March - Anna films a mini documentary on La Madre's sustainability journey for Future Proofing Geelong.
June - La Madre's Olive Sourdough + Potato and Rosemary Sourdough are announced as a finalist in the delicious. Produce Awards.
July - La Madre's Potato + Rosemary Sourdough is announced as a medallist in the delicious. Produce Awards "From the Earth - Artisan"
July - La Madre wins the ‘Sustainability Award’ at the Geelong Advertiser Business Excellence Awards and enters the Hall of Fame.
August - La Madre partners with food blogger GourmetGirlfriend to offer recipe ideas around the theme of "food, family + sustainability"
La Madre employs over 30 people and bakes fabulous pure sourdough seven days a week.
April - La Madre pledges to implement and operate an Environmental Management System that complies with the International Standard ISO 14001:2004.
July - La Madre achieves GreenLight Bronze Certification for its commitment to sustainable business practices supported by Sustainability Victoria and the Geelong Manufacturing Council.
January - La Madre achieves HACCP certiifcation, operating under a strict food management programme.
March - Celebrated our 5th Year of Bread Supplier to the Bank of Melbourne World's Longest Lunch a major event of the Melbourne Food & Wine Festival. Our team at #breadquarters are proud as dough!