Christmas: Small Cake – By Gaël Etrillard

COCONUT, BERRIES, AND COINTREAU SMALL CAKE Gael Etrillard shares his recipe made with our silicone mold. Introduction Recipe...

Christmas Yule Log Recipe – By Chef Gael Etrillard

THE CHRISTMAS YULE LOG Chef Gael Etrillard shares his recipe made with our silicone mold. Introduction Recipe for...

Focus on the Home Delivery Market for the Restaurant Industry

The Home Delivery Market and Its Boom Since 2020 The home delivery market for restaurants has been evolving...

Bakery Equipment: How to Choose It Wisely

Choosing bakery equipment depends on several factors. Depending on the size of your business, your budget, the type...

Portrait of a Chef: Meeting Chef Medard of Maison Medard, on the Doorstep of Sancerre

Explore the behind-the-scenes of culinary creation through the profiles of Maé Innovation's partner chefs. This week, dive into...

Which mold to use for baking bread?

To bake your bread professionally, we offer several tools depending on your recipes: Baking Baguettes or Small Breads...

What to do if your silicone molds give a bad taste to your preparations?

When Does Silicone Impart a Taste to Your Preparations? In certain cases, silicone can impart a bad taste...

American Dream Recipe – By Chef Maël Delatre

AMERICAN DREAM RECIPE Chef Mael Delatre gives us his recipe made in our silicone mould. Preamble Recipe for...

Marshmallow bear recipe – By Jean-Thomas Schneider

Mother's Day Bear Jean-Thomas Schneider gives us his recipe made in our bear mould Preamble Recipe for 30...

Lov’Coco Kuppel zum Teilen – Von Alexia Maillard

DIE KUPPEL ZUM TEILEN LOV'COCO Alexia Maillard verrät uns sein Rezept, das in unserer Silikonform hergestellt wurde. Vorrede...

New 2022 catalogue

Discover our new 2022 catalogue ! In 2022, Maé Innovation is evolving and is structured into 3 areas...

New at Sirha Lyon 2021

New at Sirha Lyon 2021 From 23 to 27 September 2021, let's meet! Preamble This is the world's...

Les Frangins recipe book

Les Frangins recipe book Three young Compagnons du Devoir have created recipes in our silicone moulds Preamble Last...

Honeycomb pebble – By Chef Eric Lecerf

Honeycomb pebble - "Eleana" Chef Eric Lecerf gives us his recipe made in our silicone mould. Preamble Recipe...

Filled Briochettes – By Chef Jean Larroque

FILLED BRIOCHETTES Chef Jean Larroque gives us his recipe made in our silicone mould. Preamble Recipe for 15...

Fresh Holiday Entremet to share – By Chef Gael Etrillard

KALAMANSI AND SPICY MANGO ENTREMET Chef Gael Etrillard gives us his recipe made in our silicone mould Préamble...

Lemon Basil Tart – By Chef Eric Lecerf

LEMON BASIL TART Chef Eric Lecerf gives us his recipe made in our silicone mould. Preamble Recipe for...

COEUR PETILLANT – By chef Pierre-Edouard Banry

THE PETILLANT HEART FOR MOTHER'S DAY Chef Pierre-Edouard Banry gives us his recipe made in our silicone mould....

SQUARE SAVARIN – By Chef Romain Gourseau

SQUARE SAVARIN Chef Romain Gourseau gives us his recipe made in our silicone mould. Préamble Recipe for 24...

Giant Madeleine- By Chef Mathias Gautron

GIANT MADELEINE TO SHARE   Chef Mathias Gautron gives us his recipe made in our silicone mould Preamble Recipe...

Mini biscuit tray – By Chef Eric Lecerf

MINI TRAY OF OUR CHILDHOOD Chef Eric Lecerf gives us his recipe made in our silicone mould. Preamble...

Pistachio small cake – by Gael Etrillard

RASPBERRY, BEETROOT, DATE AND PISTACHIO SMALL CAKE Chef Gael Etrillard gives us his recipe made in our silicone...

Lantern log – By the chef Jean Thomas Schneider

LANTERN LOG Chef Jean Thomas Schneider gives us his recipe made in our silicone mould. Preamble Recipe for...

Drop of coffee – By Chef Jean Pierre Godier

THE DROP OF COFFEE Chef Jean Pierre Godier gives us his recipe made in our silicone mould. Preamble...

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