Lesaffre showcasing at the Sirha Bake & Snack 2026 exhibition
The company is using the platform to showcase the capabilities of its 52 Baking Center™ locations, which provide hands-on training and R&D support to customers worldwide, reinforcing Lesaffre’s positioning as both a supplier and a partner in bakery transformation.
FRANCE – Lesaffre, the global yeast and baking ingredients leader from Marcq-en-Barœul, takes center stage at the Sirha Bake & Snack exhibition in Paris from January 18 to 21, 2026, showcasing its latest solutions for artisanal and industrial bakers.
A team of bakers from Lesaffre Panification France and Baking Center™, including ambassador Tony Doré, discusses product innovations, technical support, and training opportunities for professionals in the sector.
Leaders like Stéphane Lacroix, Commercial Director; Stéphane Pucel, Marketing Director; and Laurent Soupiron, head of 52 Baking Centers™, share insights.
Lesaffre plans to highlight its commitment to sustainable ingredients, fermentation expertise, and tailored enzyme and yeast solutions that help bakers improve dough performance, flavor development, and shelf life, areas the company says are central to meeting current market demands for quality and clean-label products.
The presence at Sirha Bake & Snack aligns with the event’s role as a major international hub for bakery, pastry, and snacking professionals, which this year brings together hundreds of exhibitors, masterclasses, and industry speakers focused on innovation and business growth in the sector.
Highlights include “Fournée Terroir” for authentic French baguettes and “IBIS Moelleux Intense,” an emulsifier-free improver for superior brioche, plus a tasting of giant brioche and container solutions via immersive film.
As a major partner, Lesaffre backs flagship competitions: Coupe de France des Écoles in boulangerie, viennoiserie, and pâtisserie (January 18-19), and Bakery World Cup finals (January 20-21), celebrating artisan passion.
Additionally, conferences take center stage featuring “Consumer perceptions & scientific realities: putting an end to misconceptions about bread, nutrition & health,” Sandrine Cuisenier, Product Manager Sourdough & Health Nutrition at Baking with Lesaffre, and Léa Ribet, Associate of Scientific Affairs at Lesaffre.
The conference features Cross-Perspective on Pure Sourdough Bread, focusing on customer demand or bakers’ choice, led by Étienne Maillard, our Director of External Relations at Baking with Lesaffre, and Tristan Le Gaudu, Master Baker at Maison Savary.
Lesaffre’s stand will serve as a practical learning space where visitors can sample finished products, observe process demonstrations, and engage in technical conversations about scaling recipes, optimizing fermentation, and adopting new formulations that respond to consumer trends such as plant-based options and improved nutritional profiles.
The company is using the platform to showcase the capabilities of its 52 Baking Center™ locations, which provide hands-on training and R&D support to customers worldwide, reinforcing Lesaffre’s positioning as both a supplier and a partner in bakery transformation.
With Sirha Bake & Snack drawing a global professional audience and spotlighting 79 innovations and hundreds of brands, Lesaffre’s engagement underscores its strategy to combine scientific know‑how with culinary creativity to help bakers innovate while maintaining product quality and operational efficiency.
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