Debic Blends: built for real bakery conditions

Gerdy Vannieuwkerke has been a baker and patissier for over 25 years. His career was built on one conviction: that the difference is made by craftsmanship and the best ingredients. At Patisserie Gerdy in Zedelgem, that conviction is visible every day. In the fresh bread, crusty buns and viennoiserie ready from early morning, and in the full range of patisserie and pastry that follows: from classic fruit and chocolate tarts to elegant mono-portions, French patisserie and savoury preparations such as quiche and gourmet sandwiches. Everything is made in-house. Not as a slogan, but as a deliberate choice. 

Despite competition from supermarkets with long opening hours and sharp promotions, his clientele remains loyal. Looking ahead, Gerdy sees the traditional bakery evolving towards fresh food, with salads, traiteur products and snacking taking on a more prominent role alongside bread and pastry. After 25 years in the trade, one thing is clear: the sector is in motion, and standing still is not an option

Joseph Dimasi has a true passion for pastry-making. A passion he has cultivated for over twenty years, which has led him to establish himself as one of the most creative pastry chefs in Tuscany. His journey began 21 years ago in a small workshop: nights of work, sacrifice and determination, a journey that shaped him deeply and, thanks to his enthusiasm and desire to improve every day, allowed him to build his professional identity. 

In 2019, Joseph, together with his wife and a partner, decided to focus on a historic business, completely renovating it with a specific goal in mind: to achieve excellence in pastry-making. Not only at breakfast time but also for lunch, aperitifs and catering. Thus, Pasticceria Stella was born. A pastry shop in Lucca, Tuscany, where desserts take centre stage. They offer a wide selection of products ranging from thirty types of petit fours available all week, to biscuits made daily, baked cakes, fresh cakes and modern cakes, as well as a wide selection of viennoiserie.

Micha Gesing has been a baker since the age of fifteen, though he once dreamed of becoming a furniture maker. That early attraction to craftsmanship never left him; it simply found a different medium. After completing his training, he co-founded Bakkerij Ter Wemen in Winterswijk, a wholesale patisserie operation with twenty staff members. From there, his path took a deliberate detour: production manager in the dairy industry, an evening degree in business management, a period as production manager in meat production, and five years as production leader at the renowned Nollen bakery. Each step broadened his view of food, business, and scale. 

In 2020, during the Covid pandemic, Micha launched Puur Patisserie in Eibergen. Originally imagined as a small, solo-run boutique, it quickly grew into something bigger. Today, Puur Patisserie supplies wholesale clients, local hospitality businesses within a 30-kilometre radius, and a loyal base of retail customers. The wholesale channel alone accounts for 60% of turnover, with products ranging from lemon meringue tarts and cheesecake to a cinnamon cake that has become a regional phenomenon: 500,000 pieces produced annually and still growing.

Antonio Moiron has been a baker and pastry chef for over 40 years and he learned every bit of it the old-fashioned way. No formal studies, just the trade passed on by people who really knew it. He started at age 14 in the workshop of Pastelería Silva in Lugo, working and training there until he was called up for military service at 18. After a year away, he returne. First as a bread baker, then back to Silva for 6 more years. Most of what he knows, he learned there. From Silva, his path led through several other well-known Galician bakeries — Confitería Mimos, Panificadora Lucense, Marisan — before arriving at Panadería Ousá, a family business that has grown considerably over the years and where he has worked with greater autonomy for over 12 years. 

Ousa is a family business in Lugo, known for its bread, empanadas and pastry. Antonio's work reflects that same spirit: no sophisticated techniques, just a deep commitment to traditional pastry done well. He makes pasta de nata, pasta de té, semifreddos, tarts and cakes. His measure of success is simple: when customers come back the next day, the work has spoken for itself.