Lesaffre, the world leader in the baking yeast and yeast extracts market

Lesaffre Yeast

Company Profile

About Us

Our profile

Lesaffre Australia Pacific is the subsidiary of the French Group Lesaffre and was established in 1993 with the objective of offering an alternative source of bakers’ yeast to the bakeries of Australia. This was realised through a large “state of the art” yeast manufacturing facility in Dandenong, Victoria. Lesaffre Australia Pacific also manufactures other fermentation products and provides adequate capacity for export.

In January 1995, Lesaffre Australia Pacific purchased Fermex Australia Pty Ltd which was established in 1969 by Dr. Cedric Axelsen and had a significant share of the market for yeast and general goods supplied to the baking and pastry cook trade.

In addition to being a manufacturer of bakers yeast, bread improvers and premixes, we also supply an extensive range of bakery ingredients. Our branches in 4 states and now an office in Auckland New Zealand in addition to a national network of distributors means we can service clients in Australia and the Pacific.

Customer service and quality products are our priorities and our company is fully HACCP and ISO accredited.

As part of the Lesaffre Group - the world leader in yeast production - we provide our customers with innovative and competitive solutions in bread manufacturing.

We are also the distributor of the Demarle range, a French company that has been developing original non stick products for the food industry since 1965.

Our Mission Statement

Listening to our customers, delivering on our promises and providing valued products.

  • Recognizing the valuable contribution of our people and striving to build a motivated and competent team in a safe working environment.
  • Manage our business in a responsible way with respect for the environment and our customers.
  • Thinking creatively and being open to implementing better ways to work.
  • Creating value for shareholders by generating sustainable growth and returns.

3 Key Notions


Ongoing, collaborative innovation

Innovation means introducing something new in terms of use, habits, scientific approach, etc... Innovation is different from invention or discovery by its operational character and its concrete applicability. In this respect, Lesaffre has innovation written in its genes.


Forging ever-closer ties with our customers and team members, and ensuring an on-the-ground presence 

We have developed an excellent capacity to adapt by immersing ourselves in the culture, habits and customs of our customers and users. We ensure close customer support and technical assistance through 30 Baking Centres and 3 Culinary Centres. This close relationship is essential in developing products and services that are tailored in harmony with our customers' industrial processes.


Ensuring a sustainable future through transferring spirit and expertise

Lesaffre 160-year history is built on tradition and the transfer of expertise regarding a 7,000 yeat-old product with a strong symbolic value; a product, moreover, that meets a fundamental human need: baking bread.

Bread has always symbolized sharing and generosity. This mond-set, deeply rooted in our family history, has always been our driving force.


Lesaffre is seen as a reference in the yeast and bread-making fields. Its knowledge of yeast and its expertise in the fermentation have encouraged the Lesaffre group to establish a presence in the emerging human and animal nutrition markets.