June was the hottest month on record in Europe and July was the hottest on record anywhere on the planet. A living organism, yeast is sensitive to strong temperature variations. “L’Envol”, the B to B newspaper of Lesaffre panification France, delivers valuable advice in the issue that has just been
Founded at the start of the Second Empire, Lesaffre is celebrating its 170th anniversary. The latest issue of L’Envol recounts this saga and provides an overview of the products offered to professionals by the reference company for yeast in the world.
New year, new color chart for L’Envol. Spotlight on the reduction of salt in bread and butter in pastries.
The entire Planète tatou team wishes you a fulfilling and meaningful 2023.
Created in December 2018, Planète Tatou is celebrating its fourth anniversary. More than ever there, despite the Covid, despite inflation! Thank you to our customers, thank you to our partners.
Exceptional pressure on the costs of energy and raw materials: a situation not seen since the Second World War. The latest issue of L’Envol takes stock.
Planète Tatou has just produced a 160-page bilingual French-English book devoted to the 150th anniversary of the Biospringer company, belonging to the Lesaffre group, world leader in bread-making yeast, since 1972. Historical research, writing, translation, reports photography and artistic direction were entirely carried out by the agency.
Four times a year, L’Envol explores a destination via its section Le pain à travers le monde. In this spring issue, we’re packing our bags in New York. Also in the contents, the presentation of the new liquid leaven Crème de levain épeautre bio.
Lesaffre grant 1st installation, Competition for the Best Young Bakers in France, French and World Bakery Cups, National Competition for the Best Traditional French Baguette, Worldskills, French Schools Cup… from the starting blocks to the podiums, Lesaffre supports the profession: to be discovered in “L’Envol” winter 2022 edition.
First, a meeting with a baker-pastry chef trained at the Ferrandi school, passed through the Ritz and Dalloyau, before becoming a… naval non-commissioned officer! Then an update on the improvers adapted to the quality of 2021 flour. Finally, a little tour of Argentina and some topical images: this is the