Jean Debije begins to collect milk from farms. He was so keen on dairy that he started his own business: Laiterie Debije, the origins of Debic.

First Michelin guide in which stars are awarded to restaurants.

The Richemont Centre of Excellence is opened in Lucerne; an independent and international center for the bakery sector.

Start 'nouvelle cuisine' with among others Paul Bocuse, Roger Vergé and Michel Guerard.

Armand Schellens, an employee of Jean Debye, takes over the milk route from Jean Debye.

Demarle experiments with baking baguettes in silicone moulds. Twenty years later, he will introduce the Flexipan: a unique line with flexible shapes.

Debye becomes Debic. The company continues life as ‘zuivel-fabriek Debic’. The name came about thanks to a typo made by an official; the aim had been to keep the name Debye. The first products are exported to neighbouring countries like France, the Netherlands and Germany.

Gaston Lenôtre funds the first French school of gastronomy: Ecole Lenôtre. His goal: to pass on knowledge to (inter)national chefs.

Debic introduces the world’s first whipping cream in a spray can: Chantibic.

Armand Schellens takes over the St. Hubertus dairy. This is still the site of Debic today, in Meldert.

Debic introduces a ready-to-use dessert sauce with vanilla taste and a refined touch of caramel.

Debic invents a specific cream for cooking with unrivalled cooking functionalities. The first cooking cream with faster reduction times and the best binding functionalities, texture and taste. 

Foundation of the Slow Food movement in Italy. A movement that promotes local food and traditional and regional cuisine. 

The Coupe du Monde de la Pâtisserie is held for the first time. In 2000, Debic will become proud partner of annual pastry world cup.

The outward appearance of cakes becomes increasingly important and modern: fruit bouquets, colourful glazes and elegant decoration. Professionals from around the world come to admire the displays at Fauchon.

Debic introduces technical butters, butters that are perfected for bakery applications.

Debic changes it’s bottles from round to iconic square bottles.

Debic introduces Roast & Fry, the solution to fry, roast and brown your creations. 

Introduction Debic Stand & Overrun. Cream with the best Stand & Overrun for bakers! Fruit interiors of gel and crèmeux are a new trend. Bellouet Conseil has set the standard for certain techniques. Pastry chefs work with coloured glazing, chocolate curls, the better biscuits and dacquoises.

To offer the best portfolio for pastry applications and decoration, Debic introduces Prima Blanca, a nice white cream with an excellent firmness even after 24 hours

Debic is introducing an assortiment with bases for desserts, such as a crème brûlée.

To improve the quality of the blobs, Debic developed a revolutionary tulip spout for the spraycan, which is till today exclusively used by Debic.

Debic renews the logo and creates new package design. To improve grip, Debic introduces  a new ergonomic handle on it’s spray can.

Expansion Butter portfolio. Based on specific customer needs Debic launched the Panetone Butter and Ice Cream butter, adding multiple possibilities for iconic Italian dishes.

The latest packaging innovation of Debic is a new PET bottle, launched in 2018. This bottle is more customer-friendly due to a better grip and the improved re-closibility of the bottle.

Debic has gone intercontinental! As of 2018 Debic creams and butters are also available in different Asian markets: Malaysia, Singapore, Thailand, China and many more.

This year it's our 100th anniversary; a century of working together with you as top-notch chefs and pastry chefs, who always inspire us to make the dairy products you need. We want to thank all of you and continue to provide high-quality products and inspiration. We look forward to the next 100 years of working together!

If there’s one thing we’re extra proud of, it’s our ambassadors from all over the world; famous chefs and pastry chefs, who believe in Debic and who are always more than happy to help us tell our story. Now it’s their turn. Over the next few months, we will present a number of chefs and pastry chefs like Gert de Mangeleer, Adeline Grattard, and Frank Haasnoot. They will tell you all about how they work, what they think is important, why they work with Debic and, more importantly, how they see teamwork.

Debic Cream Plus Mascarpone is an ideal ingredient in the professional kitchen. With its perfect ratio of cream and mascarpone and a constant stability, it is well suited as a basis for hors d’oeuvres or sweets to serve with coffee, for example. The product has the rich flavour of mascarpone, while the cream makes it softer. In addition, using it saves valuable time that you can invest in your own creative preparations.

Debic Shapes is a dessert range which includes Mascarpone Cream Bar, Chocolate Mousse Quenelle and Panna Cotta Ring. It offers an easy and convenient way to serve beautiful desserts with all the room you need for a creative finish to show your unique signature. Start saving time and unleash your creativity with Debic Dessert Shapes!

Debic Vegantop is created based on knowledge and expertise of dairy creams, this resulted in a 100% plant-based alternative for whipping and decorating. As a professional, you can create delicious end-results. Vegan finally can be this good!

Debic introduces a versatile cream cheese – made for professionals. Whether you're baking, cooking, piping, or spreading, this high-quality cream cheese is designed to meet your needs. It complements a variety of creations, be it sweet or savory, hot or cold. Debic cream cheese really checks all your boxes.