Our production facilities and distribution centers are located all over the world.  

Our operations in North America 

Lallemand Baking is the only yeast company in the United States and Canada which operates its own fleet of refrigerated trucks with its own drivers. This ensures unrivalled service and quality assurance from our yeast plants all the way to our customers.  

The Montreal plant celebrated 100 years of yeast production in 2023. The plant produces fresh baker's yeast, instant and specialty yeasts.
The Baltimore plant produces fresh baker's yeast.
The Hattiesburg plant produces fresh baker's yeast.
The Memphis plant was built in 2003 and produces fresh baker's yeast.
The Cuautitlán facility produces baking powders and other dry blend ingredients.

Our operations in Europe, the Middle East and Africa 

The plant in Vienna produces organic cream and fresh baker’s yeast as well as other Lallemand range of specialty yeast, such as brewer yeast or probiotic yeast or yeast for the pharmaceutical industry.

The plant in Schwarzenbach produces conventional fresh baker’s yeast, under the Lal^Ferm brand. Other brands are manufactured in this site for our cube yeast as well.

The Schwarzenbach an der Saale plant in northern Bavaria was founded in 1862 as the Giegold yeast factory and is considered the oldest yeast factory in Bavaria.

The family company, which was previously owned by the Giegold – Pöhlmann family, has developed into the third largest and technologically leading yeast producer in Germany within four generations by the end of the 1990s.

The site is IFS certified, and it also has the ISO 5001 certification, ensuring the high quality of our operations and products. Production of baker's yeast is also Kosher certified.

The central location in the heart of Europe and the good economic conditions in Upper Franconia have led to the fact that this production facility has been expanded since mid-2001 with considerable investment.

The Passau plant produces organic instant dry yeast as well as our baker's yeast cubes under the brand Wieninger and others.

F. X. Wieninger was founded at 16th Aug. 1861. In the year 1870 Franz Xaver Wieninger began to produce Bakery yeast and created the traditional brand name Wieninger Hefe.

After the second world war in year 1949 the factory got reformed and enhanced.

At present, the factory is a subsidiary company of Hagold Germany and it operates with an IFS certification as well as different organic, Kosher and Halal certifications.

The plant in Josefow produces conventional fresh baker’s yeast.

The plant in Josefow has been inagurated by Lallemand in 2005. A convenient location in the center of Polish region, and thus Europe, which gives the opportunity to reach customers from all parts of Polish region.

Multi-million investments allowed for the modernization of the machine park. As a result, we have increased our production capacity, which has contributed to the dynamic development of the company. Currently, our products have an established position on the market, a good reputation and, what pleases us the most, the trust of customers, backed up with an IFS certification which ensures the high quality of our operations and products.

The plants in Salutaguse produce conventional fresh baker's yeast as well as a large range of inactive yeast.

Yeast production started in Lahti on year 1897, by manufacturer Ferdinand Frigren. Since 1997 Suomen Hiiva (Finnish Yeast), has been only factory producing yeast in Finland. The annual capacity covers the entire domestic and growing yeast needs for exports to parent company Lallemand.

Suomen Hiiva invests in environmental issues throughout the production chain, from raw materials and manufacturing to the processing of by-products and waste management. A certified quality system in accordance with the requirements of the ISO 9001:2015 standard, as well as the FSSC -22000 product safety system, ensure the high quality of our operations and products. Our production is also Kosher and Halal certified.

Suomen Hiiva products for bakeries include liquid yeast, i.e. yeast cream, which is delivered by tank trucks or return containers, and press yeast packaged in a 25 kg sack or 1 kg paper wrapper. The 50g piece of yeast familiar to consumers, has been delivered to stores for more than sixty years.

De Danske Gærfabrikker originates from De Danske Spritfabrikker, which was founded in 1881 - under the name Dansk Gær Central A/S. The spirits factory emerged as a merger between several smaller spirits manufacturers, and at the helm are bank director C.F. Tietgen and State Counsellor Cresten Andreas Olesen. It is Tietgen who introduces the the Maltese Cross logo, which still characterises yeast packets to this day.

For many years, De Danske Spritfabrikkerker had the exclusive right to produce yeast and spirits in Denmark. The monopoly ended when Denmark joined the European Community in 1973. That same year, the company builds a new yeast factory in Grenaa - and De Danske Gærfabrikker A/S emerges as an independent business unit. 

In 2007, De Danske Gærfabrikker A/S is sold to the Canadian group Lallemand Inc. With the acquisition we become part of a family-owned company that is also one of the one of the world's leading manufacturers of yeast and bacteria.

The Lallemand factory in Grenaa is the most complex in the entire group due to our broad product range.

This site is Kosher and Halal certified, in addition of being IFS, ISO 50001 and ISO 9001 certified, ensuring the high quality of our operations and products.


Lallemand Portugal, SA is primarily dedicated to the production and marketing of yeast for the bakery and pastry industries.

The factory began production in 1973 and was owned by a large group of bakery manufacturers and was called Propam. In 1986 it was acquired by the Burns Philp group, which is one of the largest yeast producers in the world, changing its name to Mauri Fermentos S.A. In October 2004 it became part of the ABF (Associated British Foods) food group. In June 2009 it was acquired by Lallemand Inc. and adopted the name Lallemand Portugal S.A.

Some of the important milestones were the start of operation of the yeast drying unit, currently with two independent lines, and also the acquisition of the evaporator.

The reception of molasses, which is the main raw material, is mainly done via ships and transported to storage tanks, via pipe-line.

The factory has several certifications, ISO9001, ISO14001, IFS, Kosher, Halal and CMS biological certification.

Felixstowe plant produces conventional and VitaD rich instant dry yeast as well as conventional fresh yeast under the local brands.

The plant in Florence produces organic and other conventional fresh yeast.

Zeus, an Italian company with a rich history, has been creating and distributing yeast for over 70 years. Originally focused on fruit gelatin and melting sugar, they turned towards
the yeast industry in 1960 and shifted their primary product to yeast in 1981. Combining ancient traditions with modern efficiency, Zeus produces high-quality yeast, backed up with a FSSC22000 certification as well as the ISO 45001 standards. In 2016, they formed a Joint Venture with LALLEMAND, expanding their global reach. Today and since June 2020 Zeus is 100% part of the Lallemand Group, committed to sustainable practices and circular production. 

Lallemand's Wagenberg plant in The Netherlands stands as a testament to the company's commitment to quality and innovation in baking solutions. As a blending facility, it specializes in the production of enzyme blends and enzyme-based conditioners and improvers, which are essential for enhancing the texture, shelf life, and nutritional value of baked goods

These two plants are operated by Anchor Yeast.

Anchor Yeast, with over 100 years of heritage, is a dominant player in yeast and fermentation technology in Southern Africa. In 2006, Lallemand acquired Anchor Yeast. Both companies have pioneered cream yeast, novel packaging, and specialty yeasts for various industries. Anchor Yeast’s success is attributed to respectful associations with stakeholders and a commitment to high-quality products and services.

Anchor Yeast possess the FSSC 22000 certification, as well as Kosher and Halal certifications.

Distribution Centers 

Lallemand Baking has distribution centers around the world to reach our customers.