Author: Roman

Interview with Bruno Aïm - Confédération Nationale des Glaciers de France

Bruno Aïm is the president of the National Confederation of Glaciers of France. Since 1987, he has been making ice cream and sorbets. He returned to his journey, which we tell you about here. Could you introduce yourself and tell us a little about your background? I started in the ice cream world in 1987. At the time, I had […]

The flavor turbine

The desire for excellence. This is what motivated Florent Martin and his wife Sylviane when they took over the flavor turbine in 2010, two years after its creation. A successful bet for this couple born in the heart of the mountains, whose main desire was that of respecting the land and the products. In six years, they […]

BERTHILLON

#hubertetvousWe went to meet our customers and partners. Zoom in on these taste visits! It is the Berthillon house which is in the spotlight today, certainly the oldest partner of the Hubert Cloix company... The Berthillon house is one of the oldest ice cream parlors in Paris, but also one of the oldest partners of […]

Ice Cream Pasteurizer vs Pastocooker

One is rather recommended for glaciers. The second is recommended in pastry. However, both machines can be used for ice cream AND pastry. What are the differences between the ice cream pasteurizer and the pastocooker? Zoom in on some Hubert Cloix equipment that’s a hit! The ice cream pasteurizer The latter, as its name suggests, is mainly […]

The Ice Cream Paris

It's a little nugget. At its head, the emblematic David Wesmaël, Meilleur Ouvrier de France glacier in 2004. At Glacerie Paris, the challenge is simple: play on everything. Temperatures, combinations of flavors, textures, presentation… We are reinventing the world of ice cream for maximum visual and taste pleasure… The flavors are simple and […]

The frosty factory

They are two childhood friends and taste lovers. Jérémie and Martin have been the leaders of the frosted clan since 2012. They call themselves that, these two crazy chefs at the head of a young and dynamic company: the frosted factory. Driven by the same passion for the terroir, the challenge […]

The balance

Do you have the knives, the measuring bowl, the thermometer and the large tray, in short, ALL the kitchen accessories? Are you now looking for a small, practical and space-saving scale? At Hubert Cloix, we have what you need! Weighings, tares, weights and kilos will no longer hold any secrets for you. Ideal for school students […]

The granny

A cow. It is she who will be the starting point for a reflection on agricultural products, but above all, their valorization. “La mémère” is then born, aka the first brand of fair trade ice cream, 100% organic and made on the farm. If the ice cream scheme on the farm already exists, the grandmother reinvents it by offering a valuable […]

The refractometer

No, it is not a device reserved for surgeons, but for cooks, and above all, for pastry chefs! This little machine, still unknown to the general public, is nevertheless incredibly useful for those who know how to use it. And that, nothing could be easier! A refractometer is a very fast and easy-to-use tool allowing to know the index […]

Sachou

She learned to bake in her parents' kitchen in Genibois. Eclairs, millefeuilles, nuns… anything goes! Some time later, Sacha Wajnsztok enrolled in a pastry CAP at the chamber of trades in Metz. If she completes her apprenticeship by learning in several stores in the region, she will then prefer to move forward […]