February 2021

Initiated by Burgundian farmers in the 1990s, the CRC® approach developed in the early 2000s from an ambition: to grow high quality French cereals, according to reasoned agricultural practices. At its Strasbourg site, SIL FALA (Lesaffre group) manufactures durum wheat sourdough from flours from the CRC® sector. Special feature in Read more…

December 2020

For its second anniversary, Planète Tatou is working on a book retracing the 100 years of FALA (Fabrique Alsacienne de Levure & Alcools), created in Strasbourg in 1920 and  which became in 1967 a subsidiary of Lesaffre, today the world leader in baking yeast. A 160-page book scheduled for publication Read more…

November 2020

Tasty, nutritious, inexpensive, a symbol of sharing, the pride of the baker, the baguette is one of the jewels of our culinary landscape: it represents 75% of the bread consumed in France; 6 billion units leave the bakeries each year. A special feature to be found in the fall issue Read more…

September 2020

How is the crisis reinventing the profession of baker? On the consumer side, behavior is changing rapidly: online ordering, home delivery, “drive” … you have to adapt, diversify your offer, create new “moments of consumption”, as recommended by Nicolas Nouchi, the market research manager at CHD Expert. Digital tools, such Read more…

June 2020

Fabrique Alsacienne de Levure & Alcools (FALA) is a shining example of a company that continues to PROVE ITS DIFFERENCE. Established in Strasbourg in 1920, the firm survived the Second World War even though its factory was requisitioned and virtually destroyed. FALA joined the Lesaffre group in 1967. Its yeasts Read more…