MAISON DANDOY
Speculoos Duo
At maison Dandoy, their speculoos recipe comes straight from thier great-great-great-grandfather. They still make them the traditional way with real butter, brown sugar, and handcrafted wooden moulds. As crunchy as they are cheeky, they have the power to instantly set your mood and make your day.
In this passion speculoos box, Maison Dandoy introduces two of their irresistible speculoos variations
- The original speculoos (110g)
- The speculoos vanilla (110g)
As they state it, this box contains 'The best of both worlds'!
Order Until 4 pm for Next Day Delivery
Order Until 4 pm for Next Day Delivery
Order unitl 4 pm the day before for next-day delivery.
Ingredients
Ingredients
Speculoos
- WHEAT flour
- Brown sugar
- BUTTER
- Baking powder (sodium, bicarbonate, disodium diphosphate, WHEAT starch).
- Cinnamon
- Clove
Speculoos Vanille
- WHEAT flour
- Brown sugar
- BUTTER
- EGG
- Baking powder (sodium, bicarbonate, disodium diphosphate, WHEAT starch).
- Bourbon vanilla (0.6%)
- Salt
- Vanillin (0.2%)
Nutritional Values
Nutritional Values
Speculoos Nutritional values (per 100g):
- Energy: 463 kcal / 1963 kJ
- Fats: 16.6g (Of which saturated acids: 11.1g)
- Carbohydrates: 73g (Of which sugars: 36.8g)
- Fiber: 0.6g
- Protein: 6.1g
- Salt: 0.1g
Speculoos Vanille Nutritional values (per 100g):
- Energy: 450 kcal / 1895 kJ
- Fats: 14.7g (Of which saturated acids: 9.5g)
- Carbohydrates: 71.4g (Of which sugars: 38.2g)
- Fiber: 0.8g
- Protein: 7.8g
- Salt: 0.3g
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About Maison Dandoy
Maison Dandoy, a family affair
Maison Dandoy's great-great-great-grandfather Jean-Baptiste was a baker. In 1829, he opened his first shop in the heart of Brussels. Thirty years later, he moved to Butter street (rue au Beurre) where he taught the job to his son Philippe. There, the Dandoy dynasty blossomed: 150 years later, butter and sugar still rule the roost under Saint Nicholas’ laughing eye.
Maison Dandoy, only fresh and natural ingredients
Maison Dandoy survived the difficult first half of the 20thCentury thanks to Jean-Philippe, Philippe’s son, and then to his daughter Fernande and her husband Valère Rombouts. The times during WWII were hectic and if it wasn’t for the crunchy crispbread, Maison Dandoy might not have made it. Only in 1948 Valère decided to start making all Maison Dandoy specialties again. Being a man of high standards, he’s preferred to wait three years until butter and sugar that met his standards were available again on the market.
La Maison Dandoy, a passionate perfectionist
During the 70’s, Jean Rombouts-Dandoy, Valère and Fernande’s son, and his wife Christiane brought a breath of fresh air to Maison Dandoy. Won over, Brussels people hurried Butter Street. A true passionate, Jean even turned down a NASA job offer to keep on creating new biscuits, helped by his two pastry chefs Pierre and Willy. As to Valère, at more than 80 years old, he was never far off and still kept a loving eye on the biscuits.
Maison Dandoy, it’s not just biscuits, it’s a way of life
After Jean and Christiane, Christine, their daughter, and Bernard Helson, their son-in-law, took over the family business. New boutiques opened but Maison Dandoy held on to the principles that made its success: family, crafts, quality and tradition. In 2012, Maison Dandoy went through a total makeover: golden dots everywhere. Alexandre and Antoine Helson, Bernard Helson’s sons and 7thgeneration of Maison Dandoy entered the adventure. What now? Lots of new ideas, big projects and the same old recipes.