Laumont ends the year with another record turnover and gets ready to unveil its new headquarters

Laumont ends the year with another record turnover and gets ready to unveil its new headquarters

This year, the truffle and mushroom specialists focused on consolidating the Laumont brand, investing in the construction of a new production and logistics centre and expanding its range of innovative products.

Having closed the financial year with a turnover of €35 million, Laumont is looking to the future with excitement and optimism. Given the company’s performance over recent years, it’s not hard to see why Laumont has managed to consolidate its position as a leader in the Spanish food sector. While big challenges lie ahead, these recent excellent results are a sure sign that the company is headed in the right direction.

Record results despite climactic setbacks

Even though 2022 was one of the worst years for the truffle harvest in Spain, due to the severe drought (the harvest was down 50% compared to the previous year), Laumont still managed to achieve record turnover. But how was that possible? One reason was the company’s strong international reputation as a reliable distributor when it comes to truffles and mushrooms, which are delicate, high-value products.

Another reason for their success has been their unwavering commitment to bringing innovative products to the market, further consolidating Laumont’s reputation as a leader in gastronomic innovation. In just the previous year, the company launched new products such as black truffle pearls, lyophilised truffle, truffle vinegar and their “Berasategui Collection” range of dehydrated mushrooms, each one a triumph in their target market.

Another key driver of Laumont’s success has been their commitment to initiatives aiming to communicate Laumont’s values and philosophy to wider society. This last year saw the inaugural edition of the Laumont Prize for the best truffle recipe, where awards were bestowed to some fantastic black truffle recipes developed by top chefs. Then, there is “When we add talent, we multiply opportunities”, a social campaign that the company runs in collaboration with El Rosal (a social initiative that makes artisan biscuits). Through this campaign, the “truffled ciharette cookies” was born, a cylindrical wafer biscuit coated in high-quality truffled chocolate, supported by chef Martín Berasategui, chef with the most Michelin stars in Spain, gastronomic advisor at Laumont and active participant in the project.

And if all that were not enough, Laumont has also shown its support for the country’s future chefs by creating the Laumont Academy, a place designed to support and promote the talent of future chefs throughout the country and foster partnerships with the main cookery schools.

Martín Berasategui with El Rosal and Laumont

More than just a production facility

The construction of Laumont’s new head offices in Tàrrega (Spain) is due to finish during the initial weeks of 2024. As well as its initial purposes of bringing together processes and achieving strategic commercial objectives, the site will also include areas that will be used to promote the company’s values and philosophy.

The building will include an immersive space where visitors will be able to experience what it is like to collect truffles with a truffle dog and discover all the secrets about truffles and mushrooms. There will also be a show cooking room where the company’s collaborating chefs will be able to show off their abilities and offer tastings of the full range of Laumont products.

Ultimately, the new Laumont head offices have been designed with a focus on the company’s strategic goals. It is hoped that these new facilities will be able to play a big part in Laumont’s continued growth and consolidation as the company works to position itself as a world leader on the international stage.

The new headquarters will have an immersive space to discover all the secrets of mushrooms and truffles