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 […]
Ice cream container
Rue du bac, 7th arrondissement of Paris. A small sign attracts attention, and if the storefront looks quite old France, it exudes authenticity. I am greeted by Julien, the manager of the shop, but especially the great-grandson of Sam Yoël, founder of Bac à Glaces. It's a family story that plays out in this little shop […]
Zoom on the pastocooker
The time has come to resume! The machines are beeping, the teams are on deck, preparing, molding, turbinating, abounding, mixing, scraping, heating, cooling or cooking... The CFIA is arriving quickly and at the moment where some craftsmen are thinking about getting started and others about re-equipping themselves, we have decided to give you a big […]
Our financing solutions
At Hubert Cloix, we are fully aware that purchasing pastry or ice cream equipment has a cost, which sometimes is a real obstacle for certain artisans. Although not everyone has the cash necessary to acquire expensive machines, we nevertheless want to offer the same opportunity to everyone. This is why we […]
Good frozen addresses in Paris
If you're like me, as soon as you have a specific desire, you jump on your phone and open Google to get more information. Lately, it's been ice cream for me. I do not know why. It wasn't even particularly hot, but one fine morning, I woke up with a burning desire [...]
The different cookies in pastry
Ahhhhh, the cookies…! There are those who like them in the morning for breakfast, those who save them carefully for coffee after lunch, others who impatiently wait to eat them as a snack (no, we confirm, there is no age to taste it) and the real gourmands who taste them […]
The story of Hubert Cloix, resistant entrepreneur.
Hubert Cloix, founder of the house of the same name, looks back on his studies during the war, his role as a resistance fighter and the creation of his company.
The sanitary control plan (PMS) and the HACCP method
It is called the health control plan, or PMS. This is the set of documents describing the means implemented by an establishment to ensure hygiene, but not only that. It also deals with the food safety of production in the face of microbiological, physical, chemical and allergenic dangers. Focus on the most important document for restaurateurs, […]
Hubert Cloix's ecological commitments
Recycling and water consumption At Hubert Cloix, we are convinced that our lifestyle and consumption choices have a real environmental impact. This is why we pay particular attention to the water consumption of our machines. They are equipped with an air cooling system, which avoids overconsumption of water. […]
by Pâte à Web