Stories

Perfecting the process with the right supplier

Young Spanish chef Carlota Claver feels supported by her family in her work and by her guests, who go home feeling satisfied after eating at her restaurant.

Perfecting the process with the right supplier

Young Spanish chef Carlota Claver feels supported by her family in her work and by her guests, who go home feeling satisfied after eating at her restaurant.

Keeping calm in the heart of Amsterdam

Chef Robert Hoffman never ceases to be amazed by the amount of people lining up in front of his door.

"It is easier to work with high-quality ingredients"

At the first edition of the World Chocolate Masters in Poland, Mirosław Koś won the title of Master of Chocolate Creativity.

"Constant ingredients give us time and peace of mind"

Cheese sticks are in high demand at Bakkerij Beerse in the province of Noord-Holland

Production scale up helps bakers innovate

To challenge himself, Simone Devasini adds new products to his range every month.

Searching for the right balance between comfort and quality every day

Today’s main challenge for French baker Carl Brodin is the price of his products.

Savouring the unexpected: Herman Cooijmans' culinary masterpiece

The young chef at restaurant Eden* in Valkenswaard was awarded a Michelin star when he was barely been a year in the business for his eccentric culinary experimentations.

Which butter for which pastry?

Choosing technical vs traditional butters with Spanish pastry chef Daniel Álvarez

Mother’s day: then & the delicious now

Every year in spring, a Sunday is dedicated to mothers: Mother's Day. It is celebrated in many countries, on different dates and the perfect occasion to give mothers some extra love in the form of a delicious pastry.

Debic, quality you can trust

Dairy products of the highest quality, developed for professionals: that is what Debic stands for. Discover how we guarantee you that unsurpassed quality.

Swedish national team's sweet success: The honey monster Josefine Pagander

Interview with Josefine Pagander, Swedish national team's representative at the 2024 Coupe Europe de la Pâtisserie.

Caramel: The golden seduction

Today caramel is used around the world for flavouring, as a filling or topping and for the professional industry. Discover more on this all-time favourite.

Flan-tastic treats!

Elevating the classic dessert experience.

Sweet sandwich parfaits

Based on a combination of international cuisines, Debic introduces tasty sandwiches, but in the form of sweet parfaits. A wink to the colourful streets of Asia, where a tasty snack is never far away.

Coping with corona: how the hospitality industry is dealing with the COVID-19 crisis

Debic reached out to professional chefs at home and abroad to find out how they are coping in times of corona.

Christmas: tips for pastry professionals

Christmas is one of the most beautiful times of the year, rich in traditions and magic. But for bakers it is also an important business opportunity.

Cream in all shapes and sizes

Using cream is indispensable in many different preparations in the kitchen. We use it to bind our sauces and decorate desserts and buffets. We use it in (savoury) mousses and pipe it on hot drinks. People have been using whipped cream since the sixteenth century. That means it has existed for 350 years.

Chef Gee: Passion, Precission and Perfection

Blending Thai tradition with global influence at Geelicious Bakehouse in Bangkok, Chef Gee mentors talent and conquers challenges. Read his interview for Debic!

Reducing the carbon footprint of our milk

Together with our member farmers, we work hard to reduce the greenhouse gas emissions of our milk. By 2050, we hope to be net climate neutral. Ambitious? Yes, but not impossible. Senior Corporate Sustainability Manager Ruben Wanders explains how we tackle this challenge.

The new ice cream age

Master ice cream maker Hidde de Brabander looks at the future

Foodpairing

Food professionals are always looking for the best combination of ingredients. Foodpairing is the scientific method to identify the ingredients that go well together.

Learn more about the different delicious cheesecakes all over the world.

There are hundreds of recipes for cheesecake, we see delicious cheesecakes all over the world.

Tasty wishes from our Debic ambassadors

History of the Croissant

Explore the croissant’s journey from Austrian origins to a French breakfast icon loved worldwide. Uncover its history and modern trends like cronuts.

Get to know Nicolas Arnaud

Born in France, Nicolas Arnaud opened the doors to his pastry shop in Brussels, Belgium, in 2012. Get to know this Debic Ambassador and discover his signature recipe.

How do you whip the perfect cream?

Learn how to whip the perfect cream with easy steps and tips

Sustainable sourcing, not merely a checkbox

Sustainable sourcing is at the very core of our business. Jeannette Rusticus, Manager Business Procurement at Debic, explains how her team strives to make a positive change.

Cream techniques

Cream gives you the opportunity to be creative with decorating cakes, tarts and other pastries. Cream also gives a lot of taste and has a positive influence on the texture. To make the most of your use of cream, we provide you with five techniques.

‘My mission is to make French patisserie loved among a broad Asian clientele.’

Meet Chef Loi Ming Ai, a pastry chef blending French patisserie with Asian flavours to create unforgettable experiences.

Piping techniques: Easy pastry makeover tips

By piping whipped cream with different nozzles, you give your pastries and cakes a modern look. With a small investment, you can create a whole new look.

Give your costumers the ultimate summer taste experience

"Summer is the time to create delicious creations with fresh fruits and refreshing flavours that make your costumers daydream of holiday destinations.
We share some great recipes with you to give inspiration and make your menu summer ready."

“This crisis emphasizes the importance of health”

Life is tasty! That is the motto of pastry chef Sandrine Baumann-Hautin. She shares with Debic her experiences during the first year of the coronavirus.

Caramelised cream as a surprising base

Using caramelised cream as a base for a cream sauce allows you to make dark sauces with new flavours without having to add broth for that umami flavour.

Gelatin

Gelatin (E411) is a natural ingredient derived from collagen taken from animal body parts. It’s colourless, translucent, flavourless type is used in the food industry for jellifying soft and liquid preparations.

Take advantage of these trends in 2023

Pastry trends of 2022 and the advantage of these trends in 2023.

Inspiration for Easter

The best thing about Easter? It is always a time for indulgence. Read on to get inspired by Easter traditions all across Europe and discover our recipes.

One dough, infinite possibilities

Make one dough the basis of several products in your range. That gives peace of mind in the bakery and still enough variety in your display.

Vegan: that’s a different kettle of fish!

Baking a tasty biscuit or delicious bread roll without butter, cream or eggs? Quite a challenge for most bakers.

Running a sustainable business: tips & tricks

Doing business these days also implies being sustainable, especially in the food industry. We collected some tips & tricks for restaurants or pastry shops.

Hallo Halloween!

As soon as it gets dark, children put on their spooky outfits to go trick-or-treating with lights in hollowed-out pumpkins during Halloween.

A summertime favourite: strawberries

Strawberries are indispensable in the pastry world. Discover all about it in this article and get inspired by a fresh creation with this juicy red fruit.

Tips for reopening your business after lockdown

Discover our tips and advice on dealing with kitchen staff, setting up your eating area, organizing service and ultimately creating a safe customer experience during times of crisis.

TEAMWORK IS THE BASIS OF EVERY GOOD BUSINESS

Teamwork makes the dream work. People who assist and help you to take your creations to an even higher level. Some top chefs talk about their vision of a successful team.

Debic: main partner of the Pastry World Cup

For over 20 years, Debic has been a proud partner of Coupe du Monde de la Pâtisserie, where it was decided which country and chefs makes the best pastry.

Love for speculaas culminates in a book

My Love for Speculaas by Brenda Keirsebilck.

Summer butter and winter butter

Butter is one of the most versatile fats we have and a major source of flavour in a wide range of bread and pastry products. The composition of butter varies throughout the year. To start with, you have summer butter and winter butter. Additionally, Debic also developed performance butters, which have the same solidity and elasticity all year round.

Three rolls by Frank Hasnoot

Recreate these recipes by Debic ambassador.

Mascarpone: full flavour, firm shapes

For both sweet and savoury dishes, mascarpone can taste full and flatty. To make the use of mascarpone easier, Debic introduces Cream Plus Mascarpone.

Frank Haasnoot chooses Debic Cream Plus Mascarpone

Mascarpone is a versatile product that can be used for numerous applications. In order to balance the fat content of the cheese, (pastry) chefs often add cream to mascarpone recipes. However, this can lead to curdling. That is why Debic has developed a new ready-made mix: Debic Cream Plus Mascarpone.

Jellies and gels: the new fruit

Fruit is one of the most commonly used decorations on pastries, cakes and desserts. At any time when the fruit is not at its best or abundantly available, you can opt for an alternative such as jellies or fruit based gels.

Paul Veldt

“The quality of Debic cream is super and I can rely on it being consistent.”

Bakery traditions for easter are still 'hot'

For bakers and pastry chefs, Easter is an important production moment throughout the year. We share some tips for your business.

How can you communicate about your sustainable initiatives?

In today's world, a baker-entrepreneur must connect not just with their bakery and customers but also with the global community, emphasizing the significance of sustainability to show their commitment to caring for the Earth. It's time to convey that you, too, care about this!

Serving ice cream in your restaurant

Ice cream is the most chosen dessert in restaurants. Discover how making ice cream will boost your creativity and is really profitable for your business.

How to measure overrun

When whipping cream, the aim is to end up with a large bowl of stiff cream that looks perfect and stays stiff.

LA DOLCE VITA, PASTRIES IN ITALY

What does Italy try to seduce us with when it comes to baked goods? Debic went in search of ‘la dolce vita’.

Crunchy sweets, eat mindfully

Adding something crunchy makes your patisserie surprising, full of flavours and perfectly finished.

Stable and freezer-resistant bavarois

The bavarois is a cold and molded gelatin dessert that harkens to the ice cream bombes of the 17th and 18th centuries. Ice cream bombes were similar to ice cream cakes; they were often made in fancy molds and bavarois employs the same design feature. Bavarois were introduced in the early 19th century.

How can you make the bakery more sustainable?

Reducing your carbon footprint can be done in your bakery as well.

Infusion

Dairy products will very quickly absorb other flavors from their immediate environment. Infusion is a simple technique to prepare tasteful creams.

Lipsticks

Surprise your customers with these beautiful longueurs lipsticks with the Debic.

Boost your immune system

Good nutrition plays an important role, so tell your guests what ingredients you use and explain how they give the immune system a considerable boost.

Baking for summer: make the most of you assortment

As soon as the sun comes out, clients like to eat outside. As a baker you can offer a range of delicious creations to make these moments extra special.

The secrets of ice cream 

Selling ice cream offers opportunities. Debic asked ice cream ambassadors Carles Soler (Spain) and Pascal De Deyne (Belgium) their vision on this delicacy.

Celebrating December with Debic

Celebrating December with Debic with some inspirational but easy pastry recipes.

Fusion and molecular cuisine: Trend, fad or culture?

This article take you on a journey through the globalization of kitchens. Are these merely a trend or fad, or a cultural symbol that will still lie ahead?

Pursuing the perfect packaging

Easy to use, recyclable and compliant with strict food regulations: we don’t compromise when it comes to packaging. Caroline Zwart-Clarijs, our packaging development team lead, explains how FrieslandCampina pursues the perfect packaging.

The challenges of bakers in times of coronavirus

The challenges of bakers in times of coronavirus: how to generate additional turnover?

Les Artizans in Paris combines patisserie and gastronomy

One is a pastry chef, the other a cook. After an almost equal career, fate brings them together in Paris, where they open Les Artizans: a restaurant that has grown from both their disciplines. With perhaps the best pastries in Paris.

Tasty snapshots of your creations

Social media is essential to interact with your customers. But this requires attractive photos of your creations. We asked advice from photographer Kasper van 't Hoff and pastry chef Niek Bossaert.

‘Pastry chefs talk with their hands.’

From learning about baking from his mother to winning prestigious awards, Michal's passion for "hautepatisserie" shines through every creation.

Making your own marshmallows

Marshmallows are something you find in a sweet shop or supermarket rather than at a patisserie. But this technique belongs to the pastry chef’s trade!

Mouth-meltingly good: Choosing the right technical butter

Discover the versatility of butter in bakery products. Learn how Debic's technical butters ensure consistent quality and optimize your baking process.

A glimpse into the future with Jean-Michel Perruchon

From passion to profession

Otto Tay: Malaysian pastry chef who turned his love for baking into a thriving career. Discover his journey from winning World Pastry Cup to opening Voila pastry shop.

Debic’s sustainable approach

Sustainable techniques and ingredients are essential in your work as a professional in the hospitality industry. Debic helps you make the right choices.

Modern glazing

Glaze are the final shiny touch for your creations. Transparent, dark or sparkling. Discover our recipesand tips for the perfect glazing.

“Ever more appreciation for local craftsmanship”

Let’s give the word to: Inspired Bakers Calvel, a Belgian non-profit association for and by bakers. The association consists of motivated professionals.

Deconstruction

In culinary terms, to deconstruct means to break apart and then reconstruct in a new manner.

Baking the best of it: bakers and pastry chefs on coping in times of corona

Debic reached out to professional pastry chefs at home and abroad to find out how they are coping in times of corona.

How to boost your business with Valentine

Many people are inspired by Saint-Valentine. That's why we created some Valentine recipes: do you want to get inspired?

Time for sustainability

We from Debic think it is time for Sustainability! We give you our tips and tricks!

Petit-fours

One in three guests continues with coffee immediately after the main course, research shows. Take advantage of this: with a mini-dessert with your coffee!

Seasonal Pastry

Summer or winter, choose seasonal decorations or fruit to give pastries a suitable look.

Fillings Galore!

Together with Debic let's take a brief look at the composition of a classic entremet and how to construct it in a surprising but rational way.

‘It is better to buy a good base product than to make a mediocre version yourself.’

Gill Walschap opened her own baking studio in Bornem in the autumn of 2021: Zoet by Gill. She makes desserts, coffee snacks, bread rolls, and much more.

Christmas traditions and innovations

Play with traditions and innovations for Christmas. Choose a menu brimming with traditional preparations and add a special touch.

Adapt: vegan pastry according to Australian chef Richard Hawke

Vegan pastries are an inevitable trend, just ask expert Richard Hawke. He believes that vegan patisserie is becoming the most natural thing in the world and he just might be right.

Crèmes and crémeux: a surprisingly dreamy accent

Techniques to create soft and dreamy textures with a surprising accent to your entire assortment.

‘My products are easy to make, but hard to copy.’

Delve into the world of renowned pastry chef Frank Haasnoot, whose creations captivate both colleagues and consumers alike. With a philosophy centered on simplicity and craftsmanship, Frank's innovative products are challenging to replicate.

2021 wishes from our Debic Ambassadors

Curious to know what our Debic ambassadors are hoping for in 2021? Read on to discover their new year’s wishes!

Chef on a journey

We speak to Frank Haasnoot in the Netherlands, where he once again has a permanent place after traveling around the world. He has worked in New York, Kuwait, Hong Kong and Taiwan, among others. An interview with a restless soul, top pastry chef and entrepreneur in heart and soul.

Sustainable cuisine

Cooking in the here and now, with an eye on the future

What happened in the Horeca world in 2022?

Weastern desserts and vegetable desserts are the horeca trends of 2022.

Baking a difference!

Sustainable ingredients are an essential part of your bread, pastries and chocolate these days. Debic helps you make the right choices.

Debic parfait pints: Add value to your ice cream

Add value to the convenient ice cream concepts with special flavours from your own kitchen. Discover ice cream cup recipes served with a chef’s touch.

Finger-licking good

There are excellent convenience products on the market. For example, they enable you to make the tastiest finger food in no time at all.

Caramelising cream under pressure

In a pressure cooker, you can raise the temperature and speed up the cooking time, allowing the cream to caramelise without a lot of liquid evaporating.

One hundred per cent trust in Debic butter

The Spanish pastry chef Daniel Álvarez loves to work with Debic butter. He can trust the technical and traditional creamery butters in every circumstance.

Polish perfection

"Debic's culinary advisors regularly travel to Europe. Always looking for talent, enthusiasm and perfect patisserie. We also find plenty of inspiration in Poland. Polish pastry perfection: delicious!"

Classics reinvented

There is a reason that certain dishes become classics. Some flavor combinations are simply irresistible. The only drawback: by now we know them, the tension is a bit off in that classic form. That is why we present a number of very well-known creations, but in a modern jacket.

Glazes and piping techniques for whipped cream

Together with Belgian pastry chef Willem Verlooy, we tested new piping techniques and refined some popular recipes to glaze your entremets and pastries.

World-renowned pastry chef makes France’s most delicious ice cream

Meet Emmanuel Ryon. He is one of the best ice-cream makers of France, and in the 1990s won the Trophée National des Glaciers. And yet he is known primarily as a pastry chef.

Quick dessert fillings for your bakery

Debic liquid desserts like Panna Cotta or Crème brûlée are smart solutions to make high-quality desserts quickly.

“Being better every day”

The Hungarian pastry chef Zoltán Kolonics always strives to give the best of himself. Together with Debic, he looks back over the past year.

Craft Techniques

Pastry chefs are textbook examples of precision, patience and creativity, essential qualities to craft perfection.