Made in Sormiou and delivered all over Marseille, Sacha glace offers top-of-the-range artisanal ice creams delivered straight to your door. Organic milk, seasonal fruit, ingredients from the best origins, all stages of production are carried out on site, from the raw materials to the ice cream.

I've always dreamed of working in the food industry and one day creating my own brand. Cooking and pastry-making have been my passions since I was a child, and I'm a great gourmand. Once I'd passed my baccalauréat, my parents advised me to study for a specialized CAP.

Being from Marseilles, I immediately thought of enrolling at Kedge Marseille. The CESEMED international program was a big plus for me, as it gave me the chance to develop internationally and travel. I did my first internship in Paris with a start-up company, then went on exchange to Shanghai to study for a double degree at Tongji University. 🎓

It gave me a very open mind and enabled me to rub shoulders with many entrepreneurs. I did my end-of-study internship with a bespoke Luxury suit tailor in Shanghai. After graduating from KEDGE in 2018, not knowing what to do next, I enrolled for a year at a Chinese university to learn Chinese.

In 2019 I decided to return to Marseille and pursue my passion, patisserie. So I began an apprenticeship at Marrou's in Marseille, which wasn't easy. I also discovered artisanal ice-cream making and decided to take an interest.

I went on to complete a CAP Glacier apprenticeship, which I obtained in June 2021, and then went straight on to create Sacha Glace. A company specializing in the manufacture and delivery of top-of-the-range ice cream in Marseille...

Kedge enabled me to discover and acquire a global knowledge of the corporate and business world, without being an expert in it.

Above all, I'd say that it gave me a very open mind and enabled me to see and touch a bit of everything in the business world. Thanks in particular to the international exchanges, internships and odd jobs I've had. For my part, I've been able to meet entrepreneurs and business leaders in a wide variety of fields, who have helped me to develop.

It's a real advantage that I have as an Artisan de la bonne nourriture, and I see it in relation to my colleagues or former colleagues from my training.

colleagues who didn't have the same training.

Sacha Glace is a company specializing in the manufacture and delivery of top-of-the-range artisanal ice cream to your home in Marseille. We make 100% natural ice creams and sorbets from the finest ingredients, using traditional know-how and high-tech machinery.

Our ice creams are sold in 480ml tubs and delivered the same day you order. It's an exciting, limitless and seasonal job. What I love most of all is working with exceptional products every day. There's no hiding place in ice cream. To make a good strawberry sorbet, you need good strawberries, and you can't cheat on the quality of ingredients if you want to make good ice cream.

Ice cream is all about chemistry! You need to understand the compounds in each ingredient to create an ice cream that's not too sweet, with an intense taste, a pleasant texture and good shelf life!

good shelf life! Being a seasonal job, you have to be able to handle a heavy workload for a certain length of time! During the summer, there's no time to go to the seaside for a swim.

Start small and end up big. Start with a minimum of risk, constantly adapting to the realities of the field. It's hard to know before you start what's going to work and what's not. By starting small, you can quickly get back on track if the initial strategy doesn't work, or go for it if it does!