Movers and Shakers The right people in the right roles can make all the difference
Lesaffre appoints Edouard Gestat as baking Marketing Director
Lesaffre has appointed Edouard Gestat as baking marketing director for its Baking with Lesaffre division, succeeding Thomas Lesaffre following his nomination as general manager of Fermentis. In the role, Gestat will lead Baking with
Lesaffre, the group’s division dedicated to supporting bakery professionals through ingredient solutions, technical expertise and innovation in fermentation. The unit works with both industrial and artisanal bakers worldwide, supported by a network of more than 50 Lesaffre Baking Centre Network. Gestat will oversee the development
of solutions aimed at addressing evolving industry needs, from product quality and fermentation performance to emerging consumer trends in bakery products. He brings more than two decades of
experience in the food ingredients sector, spanning technical development, sales, marketing and general management. Prior to joining Lesaffre in 2011, Gestat spent 13 years
with Kerry Group. Within Lesaffre, he previously served as
CEO of Biospringer EMEA before moving to Milwaukee, US, as CEO of Biospringer North America in 2016. In 2022, he was appointed global marketing director responsible for baking yeast, baking ingredients and sourdough. Commenting on the appointment, Gestat said: “I am honoured to build upon the development and achievements of Thomas
Lesaffre. Indeed, Baking with Lesaffre’s unparalleled expertise in fermentation is a true competitive advantage as we are reinforcing our position as an essential partner for the global bakery industry. In an ever-evolving market with rising consumer demands, it is our technical mastery, pioneering R&D, and innovative mindset that will distinguish us – not only in traditional baking, but also in pioneering new frontiers.”
AMF Bakery Systems’ Bruce Campbell announces retirement
Bruce Campbell, vice president at AMF Bakery Systems, has announced his retirement, bringing to a close a baking industry career spanning more than 40 years. Campbell shared the news in a post on LinkedIn, reflecting on a career that began during high school working at his father’s company, Pak-It Manufacturing, before developing into a long-standing role in global bakery equipment and innovation. During his career, Campbell visited
more than 300 bakeries across 16 countries and five continents, working closely with bakery manufacturers and equipment partners around the world. “It is with mixed emotions to announce that I will be retiring this month (April 2026) from AMF and
my 40+ year baking industry career,” Campbell wrote. “Beth and I are excited to see what the next chapter of our life is with travel and lots of time with the grandkids.” He added that he would miss the people and challenges of the sector, describing the baking industry as one shaped by constant innovation and change. Campbell also credited his father,
Sterrett “Red” Campbell, a recognised industry figure and member of the American Society of Baking Hall of Fame, for inspiring his career in bakery engineering and leadership. Reflecting on his experience in the
sector, Campbell said working with customers, colleagues and industry partners around the world had provided “a lifetime of adventure”.
42 • KENNEDY’S BAKERY PRODUCTION • APRIL/MAY 2026
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