"Middle Schooler": A New Chapter in the Story of Louis François

Since 1908, Maison Louis François has been supporting artisans and manufacturers in the food industry. In 2026, the company reached a new milestone: its corporate headquarters and production facility are now located together in Collégien, in the Seine-et-Marne department.

More than a century of history

In 1908, in a Parisian laboratory, Louis François—a self-taught inventor inspired by Pasteur’s work—began developing dry ingredients that were more stable and easier to transport: agar-agar, gum arabic, and powdered eggs. These ingredients, designed to last and withstand travel, marked the first milestones of an emerging craft.

Generation after generation, the company grew alongside the biggest names in French gastronomy. It trained its staff, innovated, and made the mastery of textures and emulsions its specialty. Three generations later, exporting became a priority. In 2022, the Axel Johnson family took over the company and preserved its DNA.

One place to write the next chapter

In 2026, this legacy takes on a new form.
In Collégien, a new facility officially opens its doors, bringing together the corporate headquarters and the production site. It provides the space and resources needed to continue innovating, training, and serving professionals around the world.

Collégien is also home to La Pâtisserie, our laboratory designed to welcome culinary professionals.
A space where history continues to be written, with the same passion and the same high standards as in 1908.

Louis François
58 rue de Lamirault, 77090 Collégien