Published on 6/1/22


Marc Dambra

Check out the dessert selected especially by you for June in the CercleV 2022 Calendar. It was created by Marc Dambra, co-manager and pastry chef at the fine pastry shop Candiz By M in Haillan, near Bordeaux. Marc has a cookery qualification. To improve his knowledge of patisserie, he decided to continue his studies by getting a CAP qualification in the discipline. Since then, he has developed a mastery of the art and loves passing on his passion through contemporary pastry with varied textures. He decided to set up his shop with his wife in 2016.

Marc defines his pastry as “architectural” and crafts it using quality seasonal ingredients. He has made sure to reduce his pastries’ sugar content by a significant margin, and shines a spotlight on both modern combinations and contrasting textures.

The chef uses Valrhona chocolates in his pastries because he appreciates their diverse aromatic profiles as well as the respect and promotion they afford cocoa producers, something he considers essential. His “Itakuja” dessert has no added sugar and promotes its eponymous chocolate. Marc uses his expertise to bring it out at its best alongside six different textures, including a liqueur that lends the dessert real oomph.

"Itakuja", par Marc Dambra, Patisserie Candiz by M