At Maison Dandoy, we run on sugar. Pockets full of candies for moments as charming as kids’ dreams. And if the good old days were nowadays?
Half almond, half sugar, in bars or in cubes, our marzipan is something special. In shape of a heart, it is delicately toasted.
I’m always asked what is my favourite biscuit but it’s too tricky a question. If I have one piece of advice to give, it’s to try and eat speculoos with marzipan. I will never have enough!
La truffe au speculoos
The encounter between the artisan chocolate maker Laurent Gerbaud and Maison Dandoy sealed this truffle’s fate. Slightly crispy and deliciously fudgy, it’s both speculoos and chocolate! You’ll bite it again and again.