The Senegalese bakery celebrates 130 years of innovation with L’Hirondelle®

A double event marks the history of bread-making in Senegal

The iconic L’Hirondelle® brand has just celebrated its 130th anniversary, providing Lesaffre and Socomaf with an opportunity to honour Senegalese bakers, some of whom have been loyal users of this yeast for over 35 years.

During the event, a series of powerful testimonials illustrated the deep bond between these artisans and the brand. The bakers particularly emphasised the consistent quality that has accompanied them throughout their professional careers.

This celebration was also an opportunity to unveil a major innovation: Magimix® Iceberg®. This new bread-making improver, the result of research by the Baking Centre, responds to the current economic challenges faced by bakers confronted with the fixed price of baguettes.

The Magimix® Iceberg® reduces the amount of ice needed for kneading by up to 75% and the amount of yeast used by 25%. These advantages translate into real savings: up to 1,500 CFA francs per kneader, a valuable gain for the profitability of bakeries.

Long-standing partners Socomaf and Lesaffre reaffirm their commitment to supporting Senegalese bakers in their quest for excellence.

This double celebration perfectly symbolises the balance between tradition and innovation that characterises Senegalese baking today.