I counted the layers in my croissant this morning. Not something I'd normally do over breakfast, but last week's visit to Lesaffre's baking centre in Lille has changed how I look at bread.

Baking Europe spent two days at the company's campus, hosted by Zoé Henneguier and the Lesaffre team, alongside Leah Smith. What we found was more than just a facility tour, it was a genuine look at how a family business approaches innovation.

The Lesaffre Story

Thomas Lesaffre walked us through the company's history, spanning multiple generations of adapting to challenges and pushing the industry forward. The most interesting part wasn't the timeline itself, but understanding how that problem-solving mindset has shaped their current approach to everything from research to sustainability.

An Open-Door Philosophy

The campus itself reflects their working style. Instead of closed-off departments, spaces are designed for collaboration. R&D work was visible throughout and not tucked away in restricted areas. We could see ongoing fermentation research and various baking innovations as we moved through the facility.

From Science to Practice

We watched demonstrations that blended traditional techniques with new approaches and discussed global baking trends. The hands-on session in the Baking Centre with Gaëtan Jegoux and Damien Deblander moved from theory to practice.

The hands-on session was enlightening and humbling. Making pizza and attempting to plait brioche

gave us a better appreciation for the technical skill involved. We finished the day eating what we'd made, discussing potential collaborations and where the industry is headed.

A First Look Behind the Scenes

As Editor of Baking Europe, this was my first facility visit not part of a university campus and it set a high bar. The combination of technical depth, practical application and straightforward approach to sharing knowledge gave me a new perspective on what happens behind the products we cover. It's one thing to write about the industry; it's another to see firsthand the intersection of tradition, science and craft that defines modern baking.

We look forward to sharing more detailed insights from the visit in upcoming articles, covering specific innovations, sustainability initiatives and technical developments we observed at the campus.

Merci Lesaffre.