Pascal Molines
DEBIC AMBASSADOR

Pascal Molines

L’atelier Sucré de Pascal

"I know how important it is for your team to be the best, because I know what it’s like to be last."

Pascal Molines

ABOUT PASCAL

When he ended last at the World Cup in 1989, Pascal Molines could do two things: give up, or take up the challenge. He worked harder than ever and in 1999, he took the cup home. For Pascal, being a pastry chef is more than knowing your recipes. "A recipe is of no interest, it’s just so that you can remember. What counts is the know-how, the way you make it. It’s all about transforming the product, about communication with the material." In the end, only the result counts for Pascal. "When you are making a cake, the question behind it is: What is a real cake? For me, a real cake means you don’t just eat a slice, you eat the whole thing."

Pascal Molines
"If you don’t have good cream, you can never make good cakes. For me, Debic makes the difference. I know, because I’ve seen all sorts of creams and tried them all."
Pascal Molines L’atelier Sucré de Pascal, Anneyron, France
By Pascal, with Debic, for you. By Pascal, with Debic, for you. By Pascal, with Debic, for you.

By Pascal, with Debic, for you.

By Pascal, with Debic, for you.
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