Dinner Exchange (Berlin): sustainability with a culinary twist
Will you be going to Berlin any time soon? If so, join Sarah and Sandra from Dinner Exchange at the table: ‘zero food waste’, the culinary way. In this...
“How sustainable is the future of the independent baker?”
How do you see the future of the independent baker? These professional bakers are unanimous in thinking that taking difficult decisions is now more important...
A new e-zine with ‘zero food waste' tips and much more
It's here: the third Debic e-zine! Click and enjoy... Or would you prefer a foretaste first? This blog post puts you in the mood straight away.
Un Dimanche à Paris: Chocolate at its best
Tip for chocoholics: ‘Un Dimanche à Paris’ presents delicious chocolate in elegant surroundings. Fruity or spicy, Nicolas Bacheyre brings you exquisite,...
With Debic Foodstudio to … Italy
Do you know Debic Foodstudio? Professional training courses on a bed of culinary inspiration. Watch highlights of the first workshop in Piedmont (Italy) on 11...
The magician's hat from Japan
For the Coupe du Monde de la Pâtisserie 2015, team Japan pulled a superb ice-cream creation out of their hat. Quite literally! Try the exclusive recipe here.
Pure Nature: Elderflower ice cream
Do you have elder trees in your area? Gather a few flowerheads to use in your creations. Pure nature, delicious in ice cream.
Chocolaterie Awards 2015: The winners, trends and tips
Origin chocolate proved extremely popular during the Chocolaterie Awards 2015. Curious about the other trends and winners at this event? Bruno Van Vaerenbergh...


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