Our company history began with two friends: Louise Lesaffre and Louis Bonduelle. In 1853, they partnered together to build a grain alcohol and Dutch gin plant in the north of France.
Lesaffre branched into yeast and bread-making after 1872, won over by the fermentation process and setting up a baker’s yeast making facility. From the start, innovation drove us. The quest? To find more creative and more user-friendly bakery solutions.
More than 160 years on, one out of every three loaves of bread baked around the world uses Lesaffre yeast.
Learn more about Lesaffre Group at www.lesaffre.com.