Used by pro chefs like M’sia’s World Pastry Champions, Debic Cream Cheese is officially here

Professional chefs, bakers, and food service professionals in Malaysia now have a new, premium ingredient to add to their repertoire of staples: Debic Cream Cheese. 

Debic, a global leader in dairy solutions for professional chefs, has finally introduced its Debic Cream Cheese to the Malaysian market. 

Part of FrieslandCampina Professional, Debic understands the importance of dairy in the success of chefs and bakers. With that, Debic prioritises supporting professional pastry chefs with quality products that also offer convenience. 

The Debic brand first got its start in 1920, when a young milk collector by the name of Jean Debije began his career. He became so passionate about dairy products that he started his own business: Laiterie Debije, the foundation of Debic. 

From there, the business went through continual growth and revolutions. 

In 1972, they had a breakthrough innovation with the world’s first whipping cream in a spray can—something that we can now easily find in stores everywhere. This marks the brand’s dedication to innovation and convenience. 

Over the past 100 years, Debic has evolved from its origins as a milk collection company into a global brand trusted by chefs and bakers. 

During its Malaysian launch of the Debic Cream Cheese, we got to witness just how its cream cheese could be incorporated into world-class products through collaborative demonstrations from five notable bakeries.

Designed for the pros 

This included Chef Otto Tay & Chef Loi Ming Ai from Voilà Patisserie, Chef Ann Lee from Être Patisserie, Chef Kingsley Kwoh from Champignons Patisserie, Chef Jer Yenn Soo & Chef Venessa Tan from JY Food Lab, and Chef Arieni from Gula Cakery. 

If you love pastries, you would recognise many of the above names.  

Chef Otto Tay and Chef Loi Ming Ai, for one, are internationally recognised pastry chefs from Malaysia, having won the prestigious Coupe du Monde de la Pâtisserie (Pastry World Cup) in 2019. 

Meanwhile, Chef Ann Lee is the founder of Être Patisserie, which originated in Ipoh but has expanded to Kuala Lumpur last year. 

Chef Kingsley Kwoh, co-founder of Champignons Patisserie, boasts over 10 years of experience at Mandarin Oriental in Kuala Lumpur and Macau. 

Chef Jer Yenn Soo and Chef Venessa Tan co-founded JY Food Lab in 2016. The duo has experience in prestigious fine dining restaurants in France. 

And last but not least, Chef Arieni is the founder of Gula Cakery, a well-known bakery in Malaysia. 

These are the kinds of clientele that Debic and its newly launched Cream Cheese is designed for. 

Developing the local scene

Clearly, as showcased by the star-studded lineup at the Debic Cream Cheese launch, Malaysia’s patisserie scene has grown leaps and bounds over the years. These world-class chefs have been putting us on the world map for quality innovative bakes. 

It makes sense why a company like Debic would be launching more products here, supporting Malaysia’s growing patisserie scene.