Louis Dewame, passionate about pastry

Louis Dewame, passionate about pastry

What do you do in your daily life?


During my whole professional career, I had my own waste removal and cleaning company. I loved my work, but after 45 years of helping people out, it was time to let my sons take over the family business. I now spend my time gardening,  doing photography and making pastry.

 

How long have you been working with the products of Raffinerie Tirlemontoise and in what way ?


About 3 years ago, I started watching the television show “Le meilleur pâtissier”. Little by little, the idea of making pastry myself came to me. I decided to teach myself everything . I started watching cooking shows on the television, browsed forums and websites dedicated to pastry on the internet… Since then, pastry has become a real passion for me.

 

I have known the Sugars of Tirlemont since I was a little boy. I even visited the sugar factory with my school during the 60’s. So, it was very natural for me to choose the products of Raffinerie Tirlemontoise when I started making pastry.

 

Which products do you use?


It depends of course on what I will make. I use different products of Tirlemont Sugar.

 

For jam, I choose the Granulated Sugar. I often use Icing Sugar when I work with strawberries. You will also find this sugar decorating my pies. I never make rice porridge without Brown Sugar. And my choux bruns are also sprinkled with a little bit of this same brown sugar. I love both making and eating craquelin loaf and waffles. Nothing better for these pastries than Nib Sugar with its crunchy effect. And I never drink my coffee without one of their famous Sugar Cubes.

 

Raffinerie Tirlemontoise has many different kinds of sugar for all sorts of creations. It’s so easy for someone who is as passionate about pastry as I am.

 

What is your favourite Sugar of Tirlemont?


Honestly, I can’t choose. I love all of the sugars of Raffinerie Tirlemontoise.
The intense sweet taste is so good!