Lesaffre, Global Key Player in Baking and Fermentation
Lesaffre, Global Key Player in Baking and Fermentation
For over 170 years, Lesaffre has pioneered solutions in global fermentation and baking innovation. Today, we deliver premium yeast and baking ingredients trusted by industrial bakeries, craft bakers, and home bakers across APAC and worldwide, supporting better taste, texture, and efficiency in every bake.
Lesaffre is equipped with advanced expertise and state-of-the-art facilities, supported by our global network of Baking Center™ locations, R&D teams, and manufacturing sites. This allows us to help bakers worldwide meet the diverse and constantly evolving demands of modern baking.
A Legacy of Knowledge Sharing
Since we established our first technical support centre in France in 1974, our knowledge-sharing tradition has endured through the years. Lesaffre has been handing down recipes and business know-how from one generation to another, and one culture to another.
Our Baking Center™ help drive the following areas:
A Legacy of Knowledge Sharing
Transcending cultural boundaries, the language of bread is a familiar mix of appealing aromas, flavours, textures, sounds and visuals. In our centre for bakery excellence in France, sensory experts use dynamic methods to translate consumer vocabulary into technical know-how and practical advice.
Whether you specialise in pan de sal, Japanese milk bread, roti manis, baguettes or brioche, we can help you customise taste profiles to meet your baking needs in the Philippines, across APAC, and anywhere else in the world.
Lesaffre's Commitment to R&D in Yeast Solutions
R&D has been one of the strategic pillars of our group since 1965, and is a key reference point when producing, transforming and marketing all forms of yeast.
One of our R&D objectives is to achieve a balance across staying at the cutting edge of innovation, launching new products and developing new applications in the area of yeast.
Learn how our products can be customised to meet your unique baking needs.
