The origins of L’hirondelle® fresh yeast
The story of L’hirondelle® begins in 1895 in France, when the Lesaffre company decided to name its fresh yeast. According to one of the legends, the choice of this name was inspired by the sight of swallows nesting in the barns of the first production sites. Since then, the brand has spread internationally, being distributed in over 60 countries, and can now be found in English, Chinese, Arabic and Greek.
Quality and innovation, the driving forces behind the success of L’hirondelle®
For 130 years, Lesaffre has been innovating to ensure consistency in the quality of L’hirondelle®, enabling bakers to maintain the excellence of their production. It is in 1975 that Lesaffre decided to make L’hirondelle® available to as many people as possible, so that anyone could make bread at home with professional quality. In fact, it is still available by slice in many bakeries.
By placing innovation at the heart of the brand’s development, L’hirondelle® has continued to meet the needs of bakers and consumers for 130 years. Today, in addition to the famous L’hirondelle® Blue, you will find:
– L’hirondelle® Gold, a yeast adapted to sweet dough.
– L’hirondelle® 1895, a yeast launched in 2015, ideal for long fermentations.
– L’hirondelle® Biorganic, a certified organic yeast.
Also, with the support of our Baking Science teams, the brand has launched technical solutions such as yeast with intermediate dry moisture, which enables frozen applications and optimized international transport. Similarly, the Mini Pack, launched in 2005, is a range of formats adapted to the specific needs of craft bakers.
L’hirondelle®, a historic brand anchored in the daily lives of bakers
L’hirondelle® has become a must-have for bakers. For 130 years, the brand has accompanied them in their daily work, maintaining a close relationship with them. Even today, many bakers demonstrate a strong attachment to this historic brand. Indeed, many of them were introduced to the brand at an early age, in their family’s bakery, and continue to perpetuate this tradition today.
“When I came down to my father’s bakery, I saw the little blue packets with the swallow on them, coming out of the cold room. It marked me, and I have been attached to it ever since. Eric P., Mont de Marsan (France)
“I have been working with L’hirondelle for 38 years. I learned my trade with this yeast and it’s still the only one I use, it’s the most consistent and the most reliable.” Lassana Mané, Boulangerie La Galette, Dakar (Senegal)
“L’hirondelle yeast has been present in our bakery for over 30 years, accompanying us daily in our work and ensuring production.” Lebetxo Panaderia, Vitoria-Gasteiz (Spain)
“L’hirondelle®, an essential ingredient in my business, has been by my side for 36 years!” Loic B. Cognac (France)
130 years of history, and a future to write together
While its sister brand Saf-Instant® has already established itself in over 150 countries, L’hirondelle® is also pursuing its international expansion. In fact, it is about to take off for new horizons, particularly in Latin America. Although our brand sometimes goes by the names Golondrina or Swallow to adapt to these new markets, it remains our global leader in fresh yeast.
“For 130 years, L’hirondelle® has been more than a brand. It’s a true partner who will always be there, listening to bakers and standing by their side, helping them to grow their business, develop their offer and innovate. Together, let’s continue to write bakers stories.” Elsa Guillaume, Group Product Manager, Lesaffre International.