THE DNA OF LOUIS FRANÇOIS
Our history
LOUIS FRANÇOIS
Born in 1882, Louis FRANÇOIS was a self-taught man who was fascinated by the work of Louis Pasteur and other scientists of the time. He set up his laboratory in Paris and founded his own company in 1908.
He soon became interested in the problems of preservation, texture and emulsification encountered in food applications.
He designs specialties based on natural products such as agar-agar, gum arabic, tragacanth and egg powder, which are used in the culinary arts.
For over a century, LOUIS FRANÇOIS has perpetuated this passion for innovation and excellence. With a production site and laboratory located in the Paris region.
Louis FRANÇOIS manufactures and markets worldwide a wide range of products for the bakery, patisserie, chocolate, ice cream and gastronomy industries.
The longevity of a passion and know-how requires attention and consideration.
For three generations, LOUIS FRANÇOIS has been committed to respecting this tradition with rigor, creativity and humility.
The company
For over a century, Société Louis FRANÇOIS has perpetuated this passion for innovation and excellence. With a production site and laboratory located in the Paris region.
Louis FRANÇOIS manufactures and markets worldwide a wide range of products for the bakery, patisserie, chocolate, ice cream and gastronomy industries.
The longevity of a passion and know-how requires attention and consideration.
For three generations, Louis FRANÇOIS has been committed to respecting this tradition with rigor, creativity and humility.
