June 2022

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.

March 2022

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.

January 2022

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.

November 2021

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 Read more…