Maison Dandoy

At Maison Dandoy, we want to make your senses twinkle and dance. With oven-fresh biscuits rich in flavor, sweet in scent and capricious in figure. All our guilty pleasures are handmade in our Brussels’ atelier, with 100% natural ingredients just like our great-great-great grandfather did 180 years or so ago. Made with skill and care in a truly artisanal way. These are the biscuits that will love you back.

In 1829, Jean-Baptiste Dandoy, a young baker craftsman whose brother was the mayor of Uccle, set up the biscuit firm which still carries his name today. Originally settled in rue Marche-aux-Herbes in the heart of the old Brussels, it moved in 1858 to a nearby 17th century house, in the well named rue au Beurre (Butter street) connecting directly to the Grand Place and the Bourse (stockmarket). Jean-Baptiste was then working with his son Philippe, who succeeded him at the head of Maison Dandoy. Settled at number 31 in the house De Peerle (The Pearl), Biscuiterie Dandoy was in 1900 one of the busiest shops of rue au Beurre, just halfway from the Grand Place to the Bourse. The shop’s reputation was already quite old, as witnessed by Charles Baudelaire who was notably known to be fond of gingerbreads and paid regular visits to Dandoy when he was staying in Brussels in the years 1860.

Salem S.
Manager
Salem joined Maison Dandoy over twenty years ago as patissier to finally take over the entire production in 2008. He has since his arrival brought his expertise and professionalism to the production team. He is in charge of the production making sure that the values and quality standards of Maison Dandoy are thoroughly followed, hence ensuring overall customer satisfaction. Maison Dandoy is grateful to Salem and his team who, after years of preparation, were awarded HACCP quality label in 2011. He ensures daily that the value of our ancestors and founders are followed and transmitted to all newcomers.