Life and its encounters...

I have been in the real estate business for more than 20 years now. Big fan of the Cuberdon, I decided about 6 months ago to export them with other Belgian sweets such as the Speculoos.

But the real story begins after a conversation with a friend who gave me the recipe of the Speculoos his grandmother used to prepare him. The next day I went shopping in a specialized store and started testing the recipe in our family kitchen in Opprebais. It was a real treat!

Convinced by this recipe, I tested different shapes, textures, thicknesses and tastes.
As my friends and their children gave me their opinion, the enthusiasm to continue and to provide more gustatory pleasure grew.

One day, during a professional meeting, I had the chance to meet the founder of the "Gersdorff Foundation", a foundation through which I was able to develop my projects and test in the super-equipped kitchen of a renown restaurant in Namur. This allowed me to move forward in a much more professional way.

Then, and always thanks to the same person, I had the opportunity to spend a day with Pascal Hainigue, head pastry chef of the renowned Parisian restaurant "Burgundy".

The «biscuits» projet is taking shape...
Moreover, for those who have noticed, I voluntarily placed the word biscuits in quotes because what was originally a Speculoos recipe became a "biscuit" like no other...

The changes of ingredients, shapes, textures and tastes allow me today to introduce you 4 different GLOUTONS:

• The "Mystique" is made from cinnamon and is, like all the others, crispy on the outside and tender on the inside. It is probably the one that will remind you, by the smell and taste, of good childhood memories...

• The "Audacieux" is specially designed for chocolate lovers... You will also taste some crushed hazelnuts and a touch of salt...

• The "Ensorcelant" will please the fans of orangettes: tasty mixture of chocolate and candied orange...

• The "Envoûtant", last but not least, will surprise you with the freshness of its candied lemon.

  • Le "Palpitant", last but not least, aux arômes naturelles de café...

  • L'"Incontournable" avec son petit coeur au caramel beurre salé!

Our "GLOUTONS" are 100% handmade with local and quality products.

The last encounter so far was the one with Donatienne: I crossed her path quite by chance. She quickly explained me that she was making a career change and was going to start producing "choux" pastries in her new kitchen in Bierges (Arti'Choux).

Quickly we made an agreement and I started producing "Gloutons" in Donatienne's kitchen.

For the packaging, we chose to work with Entranam, a dynamic and modern adapted work company in Namur. 


It is also important to know that our artisanal biscuits will only be produced with good quality products from Belgian and/or local origin (except for the cinnamon and the organic lemons and oranges) and they will be 100 % handmade from the dough to the candied fruit.

For the sale of the « Gloutons» we therefore target stores that pay attention to the local and artisanal origins of the goods they sell. But individuals will also have the opportunity to order. At the moment, you can find them at the Flémal farm in Sart-Risbart (where the butter comes from), at the Kookin restaurant in Thorembais-Saint-Trond, at the Gourmet Store in Louvain-la-Neuve, at STOCK, a bulk store in Ixelles,...
Of course, we would also like to contact companies to offer our "Gloutons" to their staff and/or their customers as a holiday gift for example.
 

Hoping that, just like us, you believe in this project and that our presentation will make you want to help us going further and promoting quality local products.