Alain Chartier, one of the Meilleurs Ouvriers de France, an ice cream maker based in Vannes (56), will present his creations in the new OCF Quattro window.
He will be present on Monday, February 5, 2018 for the dedication from his new book “Ice Creams and Sorbets all year round” that you will have the opportunity to purchase at the OCF* stand and thus benefit from the step-by-step manufacturing techniques of an expert.
Showcase FOUR (temperature range from -18°C to +4°/ +6°C) Display your ice cream in tubs, desserts and ice cream sticks, fresh pastries and macaroons according to events and/or seasons. This new feature adapts the cold to the creations you wish to display by switching from negative cold to positive cold.
For his 1st public release the QUATRO will have the privilege – at the EUROPAIN 2018 show – of presenting the creations of one of the Best Glacier Craftsmen of France: Mr. Alain CHARTIER, artisan glacier based in Vannes,
The sales team will meet you in Hall 6 – Stand P40 and will be pleased to present the new products and the entire OCF range.
OCF teams innovate and respond to the demands of their clients' businesses, their desire to create new products, develop new techniques or even improve their creations.
EUROPAIN 2018 will be an opportunity for OCF to present two new products currently in development. Patent with the INPI.
The entire sales team OCF will be meeting you at EUROPAIN, from February 3 to 6, 2018, Hall 6 – Stand P40.
She will have the pleasure of presenting her REVERSO showcase (cold and hot display case, according to your needs and different times of the day) with its ability to go from +4°C to +70°C. The plus of this innovation is to move from the world of Viennese pastries to snacks and pastries, all in one day and in the same window.
OCF teams innovate and respond to the demands of their clients' businesses, their desire to create new products, develop new techniques or even improve their creations.
EUROPAIN 2018 will be an opportunity for OCF to present two new products currently in development. Patent with the INPI.
Louis AGNELLET worthily represented French Pastry by winning the'money in ABU DHABI. In March 2017, in Bordeaux, he won gold in the national final representing Normandy.
At the Worldskills China International in June 2017 in Shanghai, he won gold.
Son of a pastry chef, Louis works at Alban Guilmet in Caen.
The French Bakery Team has just distinguished itself during the final of the European Bakery Cup which saw 7 teams compete on October 22 and 23, 2017 during the Serbotel trade fair in Nantes.
The podium of this beautiful competition:
1st: Pellons d'Or: France
2nd: Silver Pellons: Italy
3rd: Bronze Pellons: Netherlands