Pascal Philibert

Pascal Philibert is Founder and Chief Executive Officer of Philibert Savours, a French family-owned company specialised in natural sourdough fermentation solutions and innovative bakery ingredients. Coming from a long line of bakers, he grew up in the family bakery between the terroirs of the Mâconnais and Bresse regions, where he developed an early passion for breadmaking, fermentation, and authentic taste.

Both artisan baker and entrepreneur, Pascal Philibert is recognised for his visionary approach to natural fermentation and his long-standing commitment to sustainable and responsible food production. In 1984, at only 22 years old, he founded the company together with his family, driven by the conviction that better bread starts with high-quality local raw materials, respectful agricultural practices, and natural fermentation processes.

Combining craftsmanship with research and innovation, Pascal Philibert dedicated much of his career to studying sourdough fermentation. Convinced that authenticity and naturality would become key drivers of future food innovation, the Philibert family developed and patented one of the first naturally and spontaneously fermented liquid sourdough processes, based on a complex microbial ecosystem without starter cultures.

Under his leadership, Philibert Savours pioneered both liquid and dried sourdough technologies, introducing innovative fermentation solutions for the bakery industry while preserving traditional baking principles. The company rapidly gained the trust of leading milling companies and industrial bakery partners thanks to the quality, aromatic intensity, and functionality of its sourdough products.

Over the years, Pascal Philibert continuously invested in research, sustainable production technologies, and local agricultural partnerships. He created the Philibert Savours Research Institute dedicated to fermentation sciences and launched several award-winning innovations. Deeply committed to biodiversity, sustainable agriculture, and local sourcing, Pascal Philibert also initiated strategic partnerships with regional mills and agricultural cooperatives to reintroduce forgotten cereals and develop responsible supply chains under the CRC (Culture Raisonnée Contrôlée) program.

Today, Philibert Savours is recognised internationally for its expertise in natural fermentation, combining traditional know-how, scientific innovation, and environmental responsibility.