Lefort & Fils, 3 generations of wholesalers
Lefort & Fils, 3 generations of wholesalers in the world of bakery and pastry Lefort & Fils was founded in 1956. Baker-Pastry chef in Chartres, Pierre Lefort the grandfather of Pierrick Lefort, the current director of the company, had to stop working in Chartres for health reasons and bought a yeast business in Montargis. He […]
Lefort & Fils, 3 generations of wholesalers in the world of bakery and pastry
Lefort & Fils was founded in 1956. Baker-Pastry chef in Chartres, Pierre Lefort the grandfather of Pierrick Lefort, the current director of the company, had to stop working in Chartres for health reasons and bought a yeast business in Montargis. He thus started his activities as a supplier of baker’s yeast. But not only, because at that time bakeries were also grocery stores and very soon Pierre and Jeanne Lefort, his wife, also supplied all the grocery products.
A few years later, the mechanization of the bakery opened new perspectives of development. Lefort & Fils started to sell all the bakery equipment : kneading machines, ovens… The couple divides the responsibilities, Jeanne takes care of the sale of raw materials and Pierre of the equipment.
In 1970, the company moved from the city center of Montargis to buildings in a commercial area. At this time, Pierrick’s father joined the company after a period in the car industry. He structured the company into two companies: Lefort & fils and Lefort Equipement.
The 90’s mark a new direction by attacking a new market: the catering and collective catering. Lefort equips kitchens and markets all catering products except fresh produce.
Pierrick Lefort, the 3rd generation, joined the company in 2005 and continued its development with the construction of storage warehouses, the opening of sales outlets to strengthen the local anchorage in the Loiret region and the purchase of the Axiane Meunerie business in 2017, allowing them to expand their catchment area.
The Lefort company has been able to develop and capture all the changes in the bakery and pastry market, such as the use of frozen food and a need for proximity and responsiveness so that their customers never run out of ingredients. Today the company manages 9000 references in stock and covers all the needs from raw material (except flour) to packaging and ultra-fresh products. Beyond the proximity and their reactivity with their customers, the company Lefort & Fils is committed to establish strong, human and durable relations with each of them thanks to its commercial team on the ground daily.
The history between Trablit and Lefort dates back to the creation of Lefort and perfectly illustrates the strong, almost family-like relationship between the Corvees and the Leforts, which went far beyond the simple professional relationship. This faithful relationship continues to exist between the recent owner of Trablit, Ali Tayakout and Pierrick Lefort.