{"id":32018,"date":"2018-05-23T12:10:40","date_gmt":"2018-05-23T10:10:40","guid":{"rendered":"https:\/\/blog.matferbourgeat.com\/2023\/07\/10\/nicolas-haelewyn-karamel-and-addiction\/"},"modified":"2026-03-23T13:56:27","modified_gmt":"2026-03-23T12:56:27","slug":"nicolas-haelewyn-karamel-and-addiction","status":"publish","type":"post","link":"https:\/\/blog.matferbourgeat.com\/en\/2018\/05\/23\/nicolas-haelewyn-karamel-and-addiction\/","title":{"rendered":"NICOLAS HAELEWYN, Karamel and addiction"},"content":{"rendered":"\t\t
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\n\t\t\t\t\t\t\t\t\tBy his own admission, Nicolas Haelewyn fell into the caramel pot when he was small. A childhood in Normandy and grandparents who bred dairy cows has definitively sealed his fate: after a decade traveling the planet for Ladur\u00e9e, the pastry chef opened his shop \u201cKaramel Paris\u201d last year. Meet the \u201cKaraboss\u201d is his Yvelines lab.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Did you decide to become a pastry chef because of Normandy and its delicacies?<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tWithout a doubt! I\u2019ve been immersed in a universe of good products since a very young age as my grandparents had a dairy farm in Normandy. I grew up on the farm, spending all my holidays there. My grandmother would prepare \u2018tergoule\u2019 there, which is a type of rice pudding with caramel, it was delicious! Gastronomy has always had an important role in my family. I also had a great uncle who owned a bakery in the Cher area. I started there at a very young age, working firstly in bread baking and then continued in pastry. After that, I continued studying in Normandy until I earned the \u2018brevet de maitrise\u2019 (master\u2019s qualification).\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Then you left your dear Normandy for the capital?<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tI left Normandy when I was 21, after working for 5 years in the same establishment, a traditional pastry and chocolate shop who worked by the book, it was a very good school where I integrated the basics. Then I came to Paris to work at Ladur\u00e9e. That lasted 10 years, and I spent the last 5 years as an international chef. It was then that I really learnt another profession: I traveled the world teaching the French method to other pastry chefs.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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How did the switch between Normandy and Ladur\u00e9e take place?<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tI wanted to go abroad, and so I simply answered an ad placed by the chef at Ladur\u00e9e. And I can tell you that I have traveled far more than I imagined! As well as being bilingual in English, I\u2019ve got a really open mind and have made some magical encounters\u2026 this position taught me to be resourceful, to adapt not only to basic ingredients and equipment in each country but also to the culture of local pastry chefs who need to be trained from A to Z. For us, it\u2019s almost innate because we learn pastry. But for Filippinos or Sri Lankans who haven\u2019t learnt like us, you have to start at the very beginning!\n\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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You were also in charge of purchasing equipment?<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tI had the chance to manage laboratory plans and referencing materials and primary ingredients: I selected them for diffusion in each territory. There were even times when I\u2019d place orders directly. The reference was Paris. Then, we had to adapt according to the sizes of the laboratories: Paris, is 1000 m2. But when you open a lab in Qatar with only 80 m2, then the materiel just won\u2019t be the same\u2026! To start with, Ladur\u00e9e worked exclusively with a single supplier but it was becoming redundant, so I brought in Matfer for the international scene.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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What do you think are important criteria for a supplier?<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tQuality, and Made in France! I can remember being invited by Matfer to Longny-au-Perche and when you visit the factory, they show you whisks, still made in France. You can see the machine that makes scrapers, etc. \u2026 and that matters. And, to be honest, the fact that the factory is in Normandy helps (Laughs). For Ladur\u00e9e, developing greatly overseas, what can be better than working with French suppliers! You know, there are few who work for the artisan, and we can always count on Matfer.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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An innovation that makes your life easier? <\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\u201cI\u2019ve been using Exoglass moulds for the past 4 years, and was using them at Ladur\u00e9e. I\u2019ve never had a problem with turning out. With Exoglass, no need to grease them and cooking is really good, leaving no marks. What\u2019s also good is that you can use the mold on both sides: if you want a straight edge in a cake, you can simply just work on the flat side. You can even obtain a rounded edge, like for a pear and almond cream tartlet by simply using the other side.\u201d\n\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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How was the Karamel adventure born?<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tI spent 10 fabulous years at Ladur\u00e9e, and professionally grew a lot. I was very lucky to have carte blanche with the general management, and I left on very good terms. Yet, I think that I\u2019d come to the end of what I could bring to Ladur\u00e9e, I\u2019d done it all. I also just wanted to settle down and I felt ready to build my own business. I have the soul of an entrepreneur.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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What drives you today?<\/h3>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tI take pleasure in creating, in meeting people. We have a magical profession, in a magical city. It is possible to have fun and to live off your creations! I\u2019m always creating, however I have a hard time creating under pressure: for example if I have an event the next week, I\u2019ll get a blockage, sometimes I can\u2019t even sleep, it\u2019s a nightmare. And yet, when I have time, like when I\u2019m on vacation, that\u2019s when I\u2019m bubbling the most!\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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What are the next steps?<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tMy associate and I are looking for a second sales point in Paris, near the Marais. This shop will be very different from the one in the 7th district: each Karamel shop will have its own identity, with some specific products for the type of clientele. As for overseas, we\u2019re in an advanced stage of discussion with Japan\u2026\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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RESUME<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tBorn in 1985, Nicolas Haelewyn spent his childhood in Normandy. In summer, he worked in his uncle\u2019s bakery and then in his cousin\u2019s pastry shop where he discovered his passion for caramel when making his first croquembouches. He then took on studying pastry in the region to learn the profession, taking on a CAP, BEP and Brevet de Ma\u00eetrise. He then spent five years working for a pastry and chocolate artisan in Normandy before answering a job offer at Ladur\u00e9e for its international development.\nAt the age of 20, he began working for this prestigious establishment, starting out assisting the pastry chef in Paris, then in 2011, as international pastry chef. Another 5 years, during which he opened a dozen of the brand\u2019s establishments around the world. At the age of 30, and after 10 years at Ladur\u00e9e, the young chef felt the need to express his own talent, acknowledging both his childhood souvenirs and his dear Normandy, and in 2006 opened his first boutique \u2013 tea room \u201cKaramel Paris\u201d in the 7th district of the capital.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Discover chef Nicolas Haelewyn recipe<\/a><\/p>

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\u00a0<\/p><\/div><\/div><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

By his own admission, Nicolas Haelewyn fell into the caramel pot as a child. A childhood in Normandy and grandparents who raised dairy cows sealed his fate once and for all: after a decade criss-crossing the globe for Ladur\u00e9e, the pastry chef opened his own boutique, “Karamel Paris”, last year. 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