QUENTIN BAILLY
Quentin Bailly, World Pastry Champion 2013, leads an artisan company specialised in high-end pastry and chocolate creations.
With a strong international presence and uncompromising quality standards, his laboratory combines technical precision, creative freedom and advanced production technologies.
-At Quentin Bailly, precision and creativity move at the same pace.
IRINOX gives us the flexibility and consistency needed to meet the highest international standards
With MultiFresh® Next and CP Next, we manage complex pastry and chocolate processes with technical accuracy, reliability and seamless workflow every single day.
Tell us about your business
My name is Quentin Bailly, I am a chocolatier based in Lille and World Pastry Champion 2013.
Our company focuses on premium artisan products, with extreme attention paid to sourcing whether from producers or specialised suppliers as we demand the highest quality at every stage.
A significant part of our activity is international.
We export to Dubai, Saudi Arabia, Japan and many other countries, which broadens our expertise and constantly pushes us to raise our standards to meet global expectations.
This international dimension allows us to develop a wide range of skills and adapt our production to diverse markets.
Which IRINOX equipment do you use in your laboratory?
Choosing IRINOX was an obvious decision for us.
The machines are extremely versatile, allowing us to switch seamlessly between heating, chilling and drying processes.
In our laboratory, we use:
- 1 MultiFresh® Next
- 2 CP Next units for production
- 2 CP Next glass-door cabinets for in-shop display
Despite their advanced technical capabilities, the machines are intuitive and easy to use.
After only a few uses, the workflow feels natural and efficient.
How have IRINOX solutions improved your daily work?
IRINOX enables us to achieve consistent and homogeneous results, from the beginning to the end of the working day.
The technical precision of the machines provides stability across all modern processes, including:
- controlled proofing
- ice cream production
- meringue drying
- pastry, bakery and chocolate applications
We can move effortlessly from proofing babas at precise temperature and humidity, to making ice cream, and then drying meringue shells — all with the same equipment.
This reliability allows us to work with confidence, efficiency and long-term consistency.
IRINOX supports our laboratory every day, ensuring performance, flexibility and continuity.