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 autumn batch of “L’ Envol” Lesaffre’s customer newspaper.