Maison de textures
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200 +
products
50 +
International chefs work with Louis François products
50 +
partners schools and associations
2 000 +
professional partners in bakery, pastry, chocolate, ice cream, mixology and gastronomy
Expertise
Expertise as a foundation
Since 1908, our history has been shaped by rigor and high standards.
Generation after generation, our employees have innovated, tested, and analyzed, both in the lab and in the field, every product we offer today.
Thousands of use cases, recipes, and technical challenges have built a true wealth of experience, which we actively leverage every day.
We put this expertise at the service of our clients through personalized advice and tailor-made training sessions.
This transmission of knowledge also builds itself internally: our Qualiopi-certified school continuously teaches the new talents of the company, ensuring they fully benefit from this heritage and, in turn, pass it on to our partners.
Passion
Passion as an essential ingredient
What drives us every day? A deep passion for products, for gastronomy, for the emotions it evokes.
At Louis François, we love watching ingredients transform, textures evolve, and synergies occur... until they create recipes that spark joy, smiles, and indulgence.
Our teams work daily alongside our chefs to test our products, while also analyzing our clients' creations. Seeing our ingredients come to life in their recipes is an endless source of pride.
From traditional cakes to contemporary creations, from frozen desserts to savory dishes, we bring our passion to serve every inspiration.
Innovation
Innovating without compromising on the essentials
Innovation is part of our DNA, but never without respect for our roots.
At Louis François, every new development is based on over a century of know-how, combined with a subtle/precise understanding of consumer trends, customer needs and market realities.
We integrate the technical, regulatory and economic constraints of each project to propose relevant, high-performance solutions.
This listening and co-creation approach enables us to launch 5 to 6 new products every year, designed to inspire gastronomy professionals and push back the boundaries of culinary creativity.
Transmission
Passing on, for growth
At Louis François, we believe that knowledge is a lever for excellence.
Our products have nothing to hide: no opaque formulas, but high-quality ingredients, clearly explained from the very first stages of culinary apprenticeship.
Passing on knowledge is a responsibility we take on with commitment. Our teams receive ongoing training, and we support our customers, students and partners throughout the year with tailor-made educational programs.
For over 100 years, we have trained thousands of professionals who, in turn, perpetuate this heritage and pass on the proper use of our products.
The latest
news
- All inspirations
- Press release
- News
- Recipes
Dark chocolate mousse
Plant-based french meringue macaron shell
Pear and wine fruit jelly
Exotic Vacherin
Chiffon cake with matcha and rice flour
Strawberry & lime verrine
Breton shortbread with lemon cream
Lemon Curd & Malted Crumble
Maple cupcake
Explosive fruit salad
Speculoos, orange and caramel ice cream bar
Vent de sable lime and blackcurrant
The red log
Cake rocher
Upcoming training courses
With its Training Center, Maison Louis François offers you a hub of innovation: a team of engineers and chefs at your service to help you discover the excellence of its food ingredients and learn how to use them.
Texture study
The course combines theory and tasting sessions to explore, compare and evaluate different textures through typical recipes and a variety of uses.
Trainer Sandrine KAULT-PERRINMasterclass tarts & petits gâteaux
Push back the limits of plant-based patisserie with an approach that is both creative and technical! Explore a palette of textures, from crispy to melting, including mousses, biscuits, whipped creams and glazes, through 7 original recipes.
Trainer Richard HAWKE (
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