With over 165 years of history in fermentation, Lesaffre supplies the world’s finest yeast and baking ingredients to bakers around the world—from industrial bakers to home bakers.


Lesaffre is equipped with the latest expertise and facilities comprising our global network of Baking Centres as well as R&D and manufacturing facilities. That way, we can help bakers around the world to meet the diverse and ever-changing needs of modern baking.

Our Baking Centre Network

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.


Today, our network encompasses more than 40 Baking Centres globally, including 11 across the Asia Pacific region.


Our Baking Centres help drive the following areas:


Sensory Analysis Capabilities: Experts in the Language of Bread

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.

Research & Development

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.

Let’s Collaborate

We’ll provide you with the right ingredients for success.