Stories

Debic is made for professional hands. Get inspired by the stories of professional chefs and bakers and discover how Debic has helped them to boost their creations.

patisserie DelReY in Antwerp

Constant innovation to stay at the top

According to Bernard Proot, owner of patisserie DelReY in Antwerp, for a long time nothing was more beautiful than making products that enjoys the consumer.

Being better every day

“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.

Debic: proud partner of the Coupe du Monde de la Pâtisserie

Debic: proud partner of the Coupe du Monde de la Pâtisserie

The final of the prestigious Coupe du Monde de la Pâtisserie competition will be held in Lyon. Debic is a proud partner of this world-class competition.

“Ever more appreciation for local craftsmanship”

“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.

Attila Meinhart

“We need to keep learning and growing”

Attila Meinhart is head pastry chef at the famous Four Seasons Hotel Gresham Palace in Budapest. The love of sweets is in his genes.

“This crisis emphasizes the importance of health”

“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.

One hundred per cent trust in Debic butter

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.

Inspiration for Easter

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.

2021 wishes from our Debic Ambassadors

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!

Get to know Nicolas Arnaud

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.

Jorran Musters

Jorran Musters

"Debic Culinaire is a perfect match with our artisanal cuisine"

Create dessert magic

Create dessert magic

The source of your creativity and inspiration as a chef is, of course, very personal. But how do you use this inspiration to create an exciting dessert? Using the Royal Casino dessert (below) as a reference, learn how you can engineer your own dessert to

Paul Veldt

Paul Veldt

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

Glazes and piping techniques for whipped cream

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.

Baking for summer: make the most of you assortment

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.

Barbecue techniques in a professional kitchen

Barbecue techniques in a professional kitchen

Barbecueing has become much more than baking hamburgers on a grill. (Re)discover a few basic techniques on the barbecue in this article.

Debic, quality you can trust

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.

Debic desserts for takeaway

Debic desserts for takeaway

To cater to their clients, chefs are looking for takeaway and home delivery options for their dishes, including their desserts. Read on to discover how Debic is helping them out with this Takeaway Dessert concept.

A summertime favourite: strawberries

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.

Cooking Asparagus in Butter

Cooking Asparagus in Butter

Discover how to prolong the asparagus season with this simple technique that also preserves all the flavours of this noble vegetable.

halloween

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.

Pizza and pasta as a source of margin

Pizza and pasta as a source of margin

Pizza and pasta are an excellent source of margin. And you can even give a surprising Asian twist to these Italian classics.

The perfect menu for the festive season

The perfect menu for the festive season

We selected some festive dishes that are suitable for eating in as well as takeaway or delivery. Including practical tips for preparing a menu with a smaller staff, that your customers can finish at home.

Le Croquet

Le Croquet

The croquette is an age-old product that has stood the test of time. Discover our salpicon recipe for the base together with some inspiring recipes.

How to boost your business: Menu Engineering

How to boost your business : Menu Engineering

Your menu can be a useful tool. Read on to learn how using smart strategies and layout techniques can help optimise your menu and boost your business.

Baking the best of it

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.

What to sell or serve for Christmas dessert

What to sell or serve for Christmas dessert

There are a number of different ways for bakers or pastry chefs to give the last course of the holiday dinner that extra dimension. Discover how real classics can give a boost to your sales.

Making your own marshmallows

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!

Christmas: tips for pastry professionals

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.

Mascarpone: full flavour, firm shapes

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.

The comeback of the tartelette

The comeback of the tartelette

One of the interesting outcomes of the pandemic is the comeback of tartelettes. A golden crust that serves as the base for a wide range of creations.

Debic’s sustainable approach

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.

Tasty snapshots of your creations

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.

Baking a difference!

Baking a difference!

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

Coping with corona

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.

The secrets of ice cream 

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.

Modern glazing

Modern glazing

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

Margin on takeaway meals with Debic

Margin on takeaway meals with Debic

It’s important to make margin on takeaway. We give you an insight on how to increase margin for different dish components, and share some takeaway recipes.

Mousse

Mousse

The most classic way to give structure to a dish: the mousse. Discover our step by step technique and get inspired by our recipes.

Minidesserts: easy and tempting!

Minidesserts: easy and tempting!

How do you make sure you save enough time in the kitchen for a spectacular finale? And how do you tempt your guests to make a sweet decision?

Caramelising cream under pressure

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.

How to boost your business with Valentine

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?

Meat substitutes increase your margin

Meat substitutes increase your margin

By using more vegetables and less meat or fish on the plate, the cost of your dishes will be lower and the margin higher.

Foodpairing

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.

Street food as a source of margins

Street food as a source of margins

Since the coronavirus, we are all looking for new sources of margins. Street food offers a good deal of inspiration.

Jellies and gels: the new fruit

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.

Gelatin

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.

Cookies 'on the go'

Cookies 'on the go'

The ultimate sweet indulgence 'on the go', cookies. Do you want to want to discover how to make margin with this snack?

Fermentation

Fermentation

Fermentation is a simple, ancient cooking technique that balances science, magic and above all, adventure. In this piece we explore the many possibilities of micro-organisms such as fungi and bacteria to develop new flavors and textures in a controlled way.

Christmas: tips for professional chefs

Christmas: tips for professional chefs

The streets and shop windows are adorned with lights and decorations. Homes and balconies are decorated and Christmas is in the air. The time has come for business dinners and evenings spent with friends and family in restaurants exchanging greetings and gifts. Horeca professionals cannot be unprepared for what is perhaps the most important time of the year!

Sweet good bites

Sweet good bites

Sweet bites, the tiny little desserts that are a sign of ultimate hospitality, are key to draw consumers back to bars and restaurants after past year.

The challenges of bakers in times of coronavirus

The challenges of bakers in times of coronavirus

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

Summer dishes

Summer dishes

In your head and on the plate, you can travel every day. With these sunny recipes, you can take your guests to most delicious places.

Infusion

Infusion

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

Caramelised cream as a surprising base

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.

Food plating: today's trends

Food plating: today's trends

We would like to shed light on some of the principles behind food plating and show you how to present your sauces in numerous attractive ways.

Food to power your team

Food to power your team

The ultimate dishes for your staff in just 15 minutes. Do you want to discover how you can prepare a healthy dish for only 3 euros per person?

Let’s go wild!

Let’s go wild!

Economie culinaire by Cauderlier describes rarely used techniques, especially for cooking game. Time to rediscover these centuries-old techniques!

Serving ice cream in your restaurant

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.

Caramel: The golden seduction

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.

Running a sustainable business: tips & tricks

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.

Margin on takeaway meals with Debic

Margin on takeaway meals with Debic

It’s important to make margin on takeaway. We give you an insight on how to increase margin for different dish components, and share some takeaway recipes.

Caramelised vegetables add flavour

Caramelised vegetables add flavour

Caramelised vegetables serve as a lovely basis for vegetarian soups and vegetarian cream soups. You can caramelise vegetables by using a pressure cooker.

Tips for reopening your business after lockdown

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.

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