Edouard Gestat is taking over the management of Baking With Lesaffre, the department that supports the Group’s baking activity, in charge of providing innovative solutions in the field of baking. Relying on a team of experts and bakers, as well as a network of more than 50 Baking Center around the world, Gestat will be responsible for consolidating Lesaffre’s position as a trusted partner for industrial and artisanal bakers, by offering solutions adapted to today’s needs and tomorrow’s trends. He will report to Brice-Audren Riché, CEO of Lesaffre. 

He spent 24 years in the world of food ingredients in technical development, sales, marketing and general management, including 13 years with Kerry, before joining Lesaffre in 2011 as CEO of Biospringer EMEA for five years. In 2016, he became CEO of Biospringer North America based in Milwaukee, WI. In 2022, he was appointed global marketing director, in charge of baking yeast, baking ingredients, and sourdough.  

“I am honored to build upon the development and achievements of Thomas Lesaffre. Indeed, Baking with Lesaffre's unparalleled expertise in fermentation is a true competitive advantage as we are reinforcing our position as an essential partner for the global bakery industry. In an ever-evolving market with rising consumer demands, it is our technical mastery, pioneering R&D, and innovative mindset that will distinguish us—not only in traditional baking, but also in pioneering new frontiers," says Gestat.

Related: Lesaffre adds VP of sales and business development