Native from the North of France, David WESMAËL started 9 years of training in Bakery, Pastry, Ice cream Trade, when he was 16. During this training, he obtained several degrees and took part in a lot of competitions in particular ice carving. From 21 years old, he began as a pastry chef at MEERT, a big pastry shop in Lille where he worked for 4 years.
He had then several work experiences as pastry chef in the catering. He took advantage of these gastronomic influences to adapt them to the cream trade.
David, man of taste and tasteful creator, attempts to retranscribe into icy, the first taste of the product. He creates, tests and composes a lot of unusual ice cream products with a whole range of colors and flavours. He was inspired by these creations to acquire the title of “Meilleur Ouvrier de France Glacier” in 2004.
In 2006, he was involved in the world Pastry Team Championship, in Phoenix, as a reserve in the French team. This team was only made up of the other “Meilleurs Ouvriers de France”.
David WESMAËL is now 35 years old. He has been working as a person in charge of Research and development for the group HOLDER (Bakery PAUL, Château Blanc, LADUREE) for 4 years. At the same time as his functions, David works on the development of a concept store on ice cream and macarons. This shop opened at the end of 2009 and David wishes, with his partners, to duplicate it in a franchising network.
