Lesaffre in the worldMore on Lesaffre
Lesaffre has been selling innovative and functional bread-making solutions – yeasts and bread improvers – to artisan and industrial bakeries in Pakistan. Lesaffre distributes its products throughout the Pakistanese territory, using optimized logistics chain tracking and a very reactive network to satisfy our customers’ requests.
Another key aspect of our distribution service is the team of technicians available on site to answer Pakistanese bakers’ questions. Close to the clients, they are particularly dedicated to training, technical assistance and promoting solutions adapted for specific local requirements.
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Yeast for bread-making is at the origin of Lesaffre’s history and reputation, a group founded more than 167 years ago. We provide craft bakers and the global baking industry with ferments (yeasts, sourdoughs) and bread-making ingredients (improvers, mixes, premixes etc…) that offer solutions for every need and fuel creativity.
professionals and industrial bakers
Chains and instore bakeries
Restaurants and hotels
Since 1965, as experts in fermentation, we have worked on open, innovative methods with our worldwide clients, helped by universities and other partners of the future to develop new applications in the field of yeasts, its derivatives, bacteria and enzymes. 570 R&D experts work in conjunction with some 60 universities and research centers worldwide. Our shared objective is to develop high-quality products, the safety of which has been tested and proven. Innovation is the best possible means for ensuring our future growth, and thus the growth of our customers.
The excellence of our product highlights all our undertakings. It attests to our unshakeable commitment to quality and supports our concern with customer satisfaction. With products marketed in more than 185 countries, we are more committed than ever to being a key partner for all our customers across the world. We have 66 industrial sites and 78 sales offices in 50 countries.
Lesaffre encompasses 167 years of history built on tradition and the transfer of knowledge about a product that dates back 7,000 years with strong symbolic value – a product, moreover, that meets a fundamental human need – baking bread.