100 years
ofhistory

In 1908, Louis François, born in 1882, founded his laboratory in Paris with a clear ambition: to support French food artisans and manufacturers. At a time when the food industry was emerging, he built on Louis Pasteur's advances, notably the pasteurization of milk and liquid eggs. Aware of the challenges of preservation and food safety, he specialized in dry ingredients, which were more stable and easier to transport. His expertise soon extended to texture and emulsions in pastry, chocolate, confectionery and cooking, with flagship products such as agar-agar, gum arabic, gum tragacanth and egg powder.

At the same time, the first pectin production plant opened in Germany in 1908, an ingredient discovered in 1825 by French chemist Henri Braconnot. Louis François quickly recognized its potential and incorporated it into his development. Today, it is one of Louis François' areas of excellence.

Maison Louis François developed in symbiosis with the rise of French gastronomy. Pastry-making innovated: in 1930, Pierre Desfontaines (Maison Ladurée) created the macaron as we know it today, combining two shells with a ganache.
From 1920 onwards, the first bakery-pâtisserie schools were established, with Louis François playing an active role by sharing his expertise on ingredients. During the Second World War, restrictions forced the use of new raw materials and alternative techniques. The post-war period saw the institutionalization of the Meilleurs Ouvriers de France (MOF) competition, particularly in pastry-making, where Maison Louis François was present to support the professionals.

The second generation continues the company's expansion, combining traditional craftsmanship with technological innovation. As early as 1969, the company turned its attention to molecular cuisine, inspired by the research of physicist Nicolas Kurti and later Hervé This. It explored advanced techniques such as spherification, low-temperature cooking and the impact of minerals and acids on gelling.

This expertise continues to be passed on through Ecole Louis François, which is Qualiopi certified. In the same years, Gaston Lenotre and Paul Bocuse opened training centers that made the culinary professions more attractive to the young people who passed through the hands of Louis François trainers.