Home Pâtisserie Bevernaege in Schaerbeek

Pâtisserie Bevernaege in Schaerbeek

A quick look at Pâtisserie Bevernaege’s Instagram page is enough to make your mouth water. Marzipan, tartelettes, croissants, sourdough bread and mocha-flavoured logs – an abundance of artisanal treats. This family-run business is dedicated to quality, which is why it trains its staff as often as possible and works with only the finest ingredients. Among them is Debic Stand & Overrun, their go-to for creating the most flawless mousses.

Since Debic Stand & Overrun was introduced, I haven’t used anything else!

Located in Schaerbeek’s Plasky district (Belgium) since 1995, Pâtisserie Bevernaege is an artisanal bakery specialising in bread, pastries, chocolate and ice cream. The business is run by Patrick Bevernaege and his wife, Mireille (the fourth generation), with their two sons now actively involved as the fifth generation: Jérémy is in charge of patisserie, while Loïck oversees bread and the viennoiserie. ‘We offer a wide range of products’, says Jérémy. ‘From Liège waffles and amaretti biscuits to frangipane, fruit tarts and mocha cakes. Our marzipan was even named the best in Belgium by the consumer organisation Test-Aankoop. We make as much as possible ourselves and bake around ten different types of bread in our own bakery.’

Investing in staff training

Quality is a top priority for the Belgian pâtissier. ‘We want to offer our customers the very best, every single day. That’s why we focus heavily on staff training, ensuring our team takes as many courses as possible throughout the year. It’s not always easy with our busy workdays, but we make the effort – sometimes finishing early on a Monday so we can fit in a training session. Each time, we push ourselves to improve, keeping our standards high and continuing to surprise our customers. It’s a challenge – running a pastery is not an easy profession. But we always manage to create beautiful things and make our customers happy.’

Margin of error

For Jérémy and his family, ingredient quality is just as crucial. ‘We’ve used Debic’s whipping cream from the very start. Since Debic Stand & Overrun was introduced, I haven’t used anything else. We can make such fantastic mousses with it – beautifully light with the perfect shape. The best thing for me is that Debic Stand & Overrun allows professionals to work with a small margin of error. The product is so stable during preparation that slight variations in temperature won’t affect the final result. That reliability makes all the difference and allows us to deliver top-quality products every day.’

His recipe

Jérémy Bevernaege shares his Cocoa Flowers recipe with Debic. ‘We use Debic Stand & Overrun for both the chocolate mousse and the almond milk mousse. It’s not a complicated recipe – just a classic with a few modern touches and a spoon cookie base. Debic’s whipping cream gives it a wonderfully creamy flavour while ensuring the mousse stays firm and holds its shape beautifully. Give it a try, it melts in your mouth!’