Perfecting Pastries With Special Guests from Overseas!

At Dutchland Foods, we're always on the lookout for ways to make our pastries the highest quality they can be, and our production processes smoother than ever. That's why we recently welcomed two amazing guests: Thierry Reboullet from France and Wiep Bergsma all the way from The Netherlands.

Why Did Dutchland Decide to Bring Them In?

Thierry and Wiep came for different reasons, but both were super important! Wiep, the tech whiz from Rademaker, traveled across the ocean to help us launch our new makeup line smoothly. Think of him as the pastry guru who knows how to make the flakiest pastries at any scale! Meanwhile, Thierry, from the land of croissants and gourmet delights, joined us to tweak our fillings and work on a cool new project.

Tackling Challenges and Goals

We had some big goals in mind when we flew them in. Wiep jumped in to make sure all our products smoothly transitioned to the new makeup line, training our team as he went. Thierry focused on perfecting our fillings and helping out with a special project we've got cooking.

Perfect Match for Dutchland's Goals

Thierry and Wiep's skills fit like a glove with what we're all about at Dutchland. Wiep knows his way around pastry-making equipment like nobody's business, and Thierry's got years of experience making mouthwatering fillings. They're both all about making top-notch pastries efficiently.

Teamwork Makes the Dream Work

Our collaboration with Thierry and Wiep was all about teamwork. Wiep dove right into the nitty-gritty with our production crew, showing them the ropes of the new equipment. Meanwhile, Thierry teamed up with our R&D pros to tweak our fillings and formulas.

Instant Improvements and Smart Tweaks

Thanks to Thierry and Wiep's genius ideas, we saw quick improvements in our production. Wiep's tweaks to our dough process and Thierry's focus on temperature control for fillings made a big difference right away.

Setting Up for Success

Having Thierry from France and Wiep all the way from The Netherlands around wasn't just about fixing things up now—it's about setting ourselves up for success in the long run. With their help, we're better equipped to take on whatever challenges come our way and keep making the tastiest pastries around.

In a nutshell, our pastry adventure with Thierry Reboullet and Wiep Bergsma  wasn't just a visit—it was a recipe for success! Their skills and know-how have helped us level up our pastry game and keep moving forward towards our goal of pastry perfection.