Louis Francois

Maison Louis François was founded in Paris in 1908 around an unusually technical question: how ingredients can improve preservation, texture, stability and emulsification in food. More than a century later, that focus remains visible in a range spanning pectins, gelling agents, stabilizers, proteins, emulsifiers and other functional ingredients for pastry, chocolate, confectionery, frozen desserts and cooking. Louis François is particularly important to Gusta because these ingredients allow chefs to work with formulation rather than approximation, choosing a product for the specific behaviour required in a recipe and achieving results that are more controlled and repeatable.