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> Molecular cooking, molecular gastronomy, colors, textures > Louis Francois

Louis Francois

Louis Francois - Professional ingredients for perfect textures, stable creams and glossy glazes in your patisserie.

Louis Francois With Louis Francois, you bring professional-grade ingredients for pastry, desserts, and molecular gastronomy into your home: from pectin for glazes and jams to Super Neutrose and Stab 2000 for ice creams and creams, and even gelatin (including fish-based gelatin). Louis Francois stands for precise results when thickening, binding, and gelling - ideal if you want to precisely control textures and create meticulously crafted desserts. Complement your setup with citric acid, sorbitol, baking powder, or lecithin - all clearly presented in this category within the Louis Francois selection. Discover Louis Francois and elevate your creations to a level that will make people want to buy them immediately.

With Louis Francois, you bring professional-grade ingredients for pastry, desserts, and molecular gastronomy into your home: from pectin for glazes and jams to Super Neutrose and Stab 2000 for ice creams and creams, and even gelatin (including fish-based gelatin). Louis Francois stands for precise results when thickening, binding, and gelling - ideal if you want to precisely control textures and create meticulously crafted desserts. Complement your setup with citric acid, sorbitol, baking powder, or lecithin - all clearly presented in this category within the Louis Francois selection. Discover Louis Francois and elevate your creations to a level that will make people want to buy them immediately.

  • The Beginnings: A Visionary Pioneering Work (1908)

    Louis Francois

    In 1908, Louis Francois, born in 1882, founded his laboratory in Paris with a clear goal: to support French food artisans and manufacturers. At a time when the food industry was still in its infancy, he built upon the achievements of Louis Pasteur, particularly 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 texturizing and emulsions for pastries, chocolate, confectionery, and cooking, with flagship products such as agar-agar, gum arabic, tragacanth, and egg powder.

    Simultaneously, the first pectin factory in Germany opened in 1908. Pectin had been discovered in 1825 by the French chemist Henri Braconnot. Louis Francois quickly recognized its potential and integrated it into his product development. Today, pectin production is one of Louis Francois` core business areas.


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  • Expansion and Recognition: The Golden Age of Patisserie (1930-1960)

    Louis Francois

    Maison Louis Francois evolved in tandem with the rise of French gastronomy. The pastry shop experienced innovations: in 1930, Pierre Desfontaines (Maison Laduree) created the macaron as we know it today - a combination of two macaron halves and ganache. From 1920 onwards, the first bakery and pastry schools emerged, in which Louis Francois played an active role by sharing his expertise on ingredients. During the Second World War, restrictions necessitated the use of new raw materials and alternative techniques. In the post-war period, the Meilleurs Ouvriers de France (MOF) competition was institutionalized, particularly in the field of pastry. Maison Louis Francois supported the participating professionals.


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  • Responsible global expansion (2000 - present)

    Louis Francois

    Now in its third generation, Louis Francois is expanding internationally to promote French expertise while respecting local cultural characteristics. The company actively participates in prestigious competitions such as the MOF and the Coupe du Monde de la Patisserie and supports young talent.

    In 2022, the Axel Johnson family acquired the company and revitalized it with modernized production facilities, international expansion, and a strong commitment to environmental responsibility. The company pursues a sustainable approach based on short supply chains, the careful selection of raw materials, and the development of plant-based product lines.

    A tradition of excellence with a view to the future
    The DNA of Maison Louis Francois remains intact, driven by the vision and resources of the Axel Johnson family. The team passionately pursues its commitment to innovation, technical expertise, and precision, thus guaranteeing products of exemplary and consistent quality.


    copyright text: louisfrancois.com