Lesaffre Celebrates 30 Years of Presence in Greece

Lesaffre celebrated 30 years of presence in Greece, with more than 200 guests gathered in Athens on June 9 to celebrate the event, in the presence of Lucien Lesaffre, chairman of the board and Antoine Baule, CEO of Lesaffre.

As a global key player in yeast and fermentation, Lesaffre has been present in Greece since 1988, and has made a series of major structural investments within its Greek subsidiary, including the construction of a Baking Center in 2015.

The Baking Center based in Aspropyrgos, 25 km from Athens, is part of a network created in France in 1974 and composed today of 39 Baking Centers and more than 200 technicians specialized in bread making, all over the world. Each Lesaffre Baking Center houses a center of excellence in bread making, dedicated to training, technical assistance, product and process development, training and commercial product presentations. Antoine Baule, CEO of Lesaffre, states: “This unique technical assistance enables us to respond quickly to our customers’ specific needs and to propose new solutions”.

Moreover, Zymes, Lesaffre’s subsidiary in Greece, changes its name and becomes Lesaffre Hellas. “This new identity reflects our desire to be a reference as an expert in fermentation with our customers and partners. Our membership to the group allows us to benefit from the support of an international network of skills and Lesaffre’s expertise based on more than 165 years of history,” says Sotiris Smyrnis, managing director of Lesaffre Hellas.