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Stéphane Glacier, Best French Craftsman in Pastry

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Having become a freelance consultant, Stéphane Glacier travels the world sharing his know how and his technical advice whilst giving demonstrations and practical lessons. Here he speaks to us about his experience with Demarle products.

> How did you discover the Flexipan® ?

I discovered the Flexipan® about 10 years ago when I was working for different companies. We were constantly searching for new techniques to improve our quality and our productivity.


> How did it change your way of working ?

The Flexipan® brought a variety of shapes and solutions allowing more creativity when developing new products.  It also made my work simpler and more rational.
We were so used to the difficulties of tipping out when using stainless steel or plastic half-spheres moulds that when the Flexipan® half-spheres moulds were introduced, we were left speechless!


> Do you have an anecdote concerning Demarle products ?

 A few years ago during a trip abroad I won a case of Champagne. My client didn't know about Flexipan®  and swore to me that the moulds would melt in the oven.  He even wanted to make a bet!
When the moulds came out of the oven they were as good as new … of course he lost and had to pay up !



Best French Craftsman in Pastry 2000

European champion for the art of sugar 1997

European Trophy for pastry making 1997

Professor at the Bellouet School 1995 -1999

Professor at Lenôtre School 1999 - 2001

Author of professional works