1980 - the beginning of the journey
It all began in a small provincial bakery in Pont-de-Veyle. Michel Philibert and his son Pascal embarked on a bold project for the time: to bring flavor to bread using a liquid sourdough. For more than four years, they observed, experimented, adjusted and started over... driven by the intuition that this innovation could change the way bread is made.
1984 - first patent, first milestone
The hard work of the early years finally paid off: the company Phil XN was officially founded and filed its first patent. This patent protects a unique liquid sourdough manufacturing process, derived from a carefully guarded mother sourdough recipe. A founding milestone that marked the company’s entry into the world of agri-food innovation.
1994 - construction of the first facility
After a decade of continuous growth, the company reached a decisive milestone. Production gradually evolved from an artisanal operation to a larger-scale activity, making the construction of the first industrial building necessary - a true foundation for future development. That same year also marked the arrival of Nicole Philibert, who took charge of all administrative management. Her role proved essential in structuring the company and contributed significantly to its long-term stability and sustainability.
1998 - the launch of Phil Levain liquid sourdough
With its first production site in Crottet, Phil XN reached a new milestone. The company was now able to offer a complete range of liquid sourdoughs dedicated to bakery applications. Rye, wheat, spelt… cereals come to life through sourdoughs with rich and distinctive aromatic profiles, designed to reveal the true character of bread.
2002 - the launch of Terre d’Arômes dehydrated sourdoughs
Innovation has been part of the company’s DNA since its inception. As early as the 1980s, Pascal Philibert experimented with drying wheat liquid sourdough using the spray tower at the Grièges dairy, with promising results. This intuition became reality in 2002 with the acquisition of the first drying line. It paved the way for a new generation of dehydrated and roasted sourdoughs, renowned for their exceptional aromatic, olfactory, and color intensities.
2005 - first steps towards indulgence
Thanks to the success of sourdough drying, the opportunity to explore a new universe arose, and Phil XN ventured into pastry by applying its expertise to drying fruit purées, transforming them into finely powdered, intensely aromatic concentrates. Today available in 9 flavors, the Toofruit® range represents a turning point: drying is no longer used solely for sourdoughs—it has become a true driver of creativity.
2007 - the birth of our emblematic product, the Campasine
It is in our bakery that the Campasine baguette was born. It emerged from an unexpected combination of Camp-Rémy sourdough and buckwheat sourdough. Designed and crafted hand in hand with Frédéric Lalos, Meilleur Ouvrier de France, it quickly won the hearts of our customers thanks to its unparalleled crispiness and unique flavors. Having become our best-seller, the Campasine symbolizes the passion and creativity that drive us every day at Philibert Savours.
2010 - the creation of our Research & Development Institute
To structure and accelerate its innovation momentum, Phil XN created its own Research and Development Institute, established within a leading agri-food engineering school in Lyon. Dedicated to fermentation, this Institute quickly became a true driver of innovation, leading to the development of two new patents in just a few years.
2011 - Phil XN sets out to conquer the world
One year later, Phil XN began its international expansion. Our expertise, shaped by respect for French tradition and driven by a constant pursuit of innovation, crossed borders for the first time. The brand won over clients with the quality of its products and its customized offerings, quickly achieving 30% of its turnover from exports.
2013 - Philibert Savours: a new identity dedicated to taste
Phil XN became Philibert Savours, a name that embodies a passion for flavors and the mastery of the art of fermentation. That same year, Valérie Philibert joined the family adventure and contributed to its evolution, actively taking part in this new phase of structuring and development. This turning point marked the affirmation of a mission that has guided the company since its beginnings: “Better food to respect Humans and Nature.”
2018 - a headquarters focused on the future
The construction of the new headquarters, an administrative and technical building certified BEPOS (positive-energy building), reflects the Philibert family’s commitment to responsibility and efficiency. Designed to combine energy performance with quality of life at work, this eco-responsible building illustrates the attention given to both the local area and the company’s employees. That same year, agreements were signed for the reintroduction of ancient cereals in the Dombes region. As part of the CRC approach, this initiative is based on responsible, sustainable, and fair agriculture, remaining faithful to the company’s values since its beginnings.
2021 - the new generation of Philibert joins the adventure
The arrival of the third generation brings a fresh perspective to the company. Driven by the same passion for innovation and respect for traditions, it enriches the family story and guides Philibert Savours toward new horizons.
2025 - Perspective, an innovation that pushes boundaries
The result of several years of research and protected by a global patent, Perspective showcases the unique expertise of Philibert Savours. This innovation addresses a dual requirement: quality and naturalness. Derived from spontaneous fermentation, this highly active sourdough alone ensures the leavening of doughs with a 100% natural composition, while bridging ancestral traditions and modern demands.
2025 - heading toward a second production site
The construction of our second production site is taking shape, ensuring the continuity of our expertise, the trust of our clients, and the diversification of our activities. More than just a manufacturing facility, it embodies our vision: to innovate, reduce our impact, and meet the challenges of today and tomorrow.
Our values
Commitment
Respect, transparency, and responsibility guide every one of our decisions.
We move forward with a sustainable vision, attentive both to people and to our environment.
Innovation
Fermenting the future with high standards and creativity. Since 1984, we have been innovating while remaining true to our fundamentals: natural fermentation, innovative research, and process mastery. Every project is an opportunity to explore and learn in service of our clients.
Excellence
High standards at the heart of our expertise. From sourdough to finished ingredient, we master every step with precision and rigor. Our control of living processes and the high standards of our methods foster a culture of quality that guides our work every day.
Knowledge Transfer
Keeping know-how alive, today and tomorrow. At Philibert Savours, we believe in knowledge sharing and skills development.
Training, supporting, and passing on our expertise are essential to preserving excellence in our professions and preparing for the future.