Ritual
4 charms to find, 2 galettes to enjoy!
It’s no secret, at Maison Dandoy, we love galettes as much as we love big gatherings: warm, generous, and full of treats. Once again, we’ve created two recipes that celebrate sweetness and sharing: one with frangipane, the other with speculoos: both are priced at €29 and are perfect for sharing with up to 8 hungry sweet tooths.
Beneath their golden crust, our galettes, handmade in our Woluwe workshop, hide more than just a simple treasure... This year, the Brussels-based artists Hélène Bedouet and Hélène Drénou have designed four unique charms, inspired by the grand banquets of antiquity, to discover and collect. These small porcelain sculptures, hand-shaped and glazed, pay tribute to the art of the table and the joy of sharing: so, dear gourmets, you might just stumble upon a vase, a glass, a pitcher, and of course… a galette.
Each charm was first drawn by the artists, then carefully shaped in porcelain before undergoing an initial firing, a key step in ceramics known as "biscuit firing." This term, which brings a smile because of its familiarity, highlights the natural connection between our crafts: whether transforming dough into biscuits or porcelain into an object, it all begins with raw materials crafted with passion. After the first firing, each charm is meticulously glazed to add color, and then fired once more, finalizing its transformation into a small work of art ready to adorn our galettes.
But these charms are more than a tribute to craftsmanship. They are part of a commitment close to our hearts: celebrating local talent and reducing our footprint. From our carefully sourced ingredients in Brussels to the passionate work of the two Hélène, every step reflects our desire to do things right and up close.
So, at the start of this year, treat yourself to a galette and begin the hunt for these unique pieces. Collect them, create your own banquet, and make every shared slice of galette a special moment.
Pre-order your Kings and Queens Galette now to ensure you start January with a crowned head.