About Maison Dandoy
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.