Lesaffre has named Edouard Gestat as Marketing Director of Baking with Lesaffre, the group's department supporting its global baking activity. He fills the position vacated by Thomas Lesaffre, who moves to lead Fermentis, the group's beverage fermentation business unit.

Gestat brings considerable depth to the role. His 24 years in food ingredients span technical development, sales, marketing and general management, including 13 years with Kerry.

He joined Lesaffre in 2011 as CEO of Biospringer EMEA, then moved to lead Biospringer North

America, based in Milwaukee, in 2016. In 2022 he became Global Marketing Director with responsibility across baking yeast, baking ingredients and sourdough.

“I am honored to build upon the development and achievements of Thomas Lesaffre. Indeed, Baking with Lesaffre's unparalleled expertise in fermentation is a true competitive advantage as we are reinforcing our position as an essential partner for the global bakery industry. In an ever-evolving market with rising consumer demands, it is our technical mastery, pioneering R&D, and innovative mindset that will distinguish us - not only in traditional baking, but also in pioneering new frontiers.”

- Edouard Gestat, Marketing Director, Baking with Lesaffre

In his new position, Gestat oversees a team of bakers and technical experts and a network of more than 50 Baking Center™ sites worldwide. The remit covers the full breadth of Lesaffre's baking portfolio, yeasts, sourdoughs, improvers, mixes, premixes and blends, serving craft bakers, industrial producers, foodservice operators and retail. He reports directly to CEO Brice-Audren Riché.