I have only brewed it as a homebrewer, but I like to start my Saison cool and let the fermentation naturally ramp it up. I will even help it with a heat wrap to ensure it gets to ~85F towards the end of high krausen. I used the WL Saison I, and added the WLP 99, Super high Gravity at the end to dry it out.
May only be homebrew, but it was good enough to take a 1st in the first round of the National homebrew Comp (wish me luck for next week!).