3D Food Printing meets Protein Transition

A specific highlight on the French market for Protein transition and 3d Food Printing.

Marine Coré-Baillais, Founder / CEO at La Pâtisserie Numérique / The Digital Patisserie wants to create a more sustainable world thanks to technology without any compromise on taste! Except 3D Printing, She is also very interested in Fermentation!

About Marine Coré-Baillais
A graduate of ESSEC, Marine Coré-Baillais acquired her expertise at Sculpteo, a pioneer in online 3D printing, where she worked as Deputy CEO. In 2018, she obtained a Pastry CAP from the Paris Bakery and Pastry School, validated by an internship at Le Meurice with Cédric Grolet’s teams.

Fond of innovation, gourmet by nature, she decided to combine technology with know-how in order to invent new textures for new sweet pleasures. In 2019, she created La Pâtisserie Numérique by bringing together chemical, mechanical and software engineers and designers. In 2022, the team launched Patiss3, a new patented 3D printer and opened a foodlab and their first 3d printing farm in Louviers, Normandy.

About La Pâtisserie Numérique / The Digital Patisserie
The Digital Patisserie
is revolutionizing the way chefs make desserts. Our aim is to free up time for professionals so they may focus on taste and creativity. Based on new patented 3d printing technology, we provide intermediary products that dramatically improve production efficiency in the kitchen lab. By revamping food waste, we also offer a new usage for leftovers. Created by a serial entrepreneur, we are a team of engineers, designers, and chefs and we work hand in hand to offer new recipes, shapes, and techniques to allow chefs to compose new gourmet experiences.

Marine Coré-Baillais is speaker at the 3D Food Printing Conference in the Session 3D Food Printing meets Protein Transition. The conference is part of the Agrifood Innovation Event.

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