Ritual
Did You Know? At Maison Dandoy, our tradition is to question everything.
After five years of experimenting, the Dandoy Lab is closing. But what came out of it, the recipes, the ideas, the way of thinking, now lives on across the whole Maison. Here's a retrospective of the biscuits that taught us to ask better questions, and a celebration of what comes next, with the release of a new box.
“At Maison Dandoy, our tradition is to question everything.”
A funny thing to say when you've been baking biscuits since 1829. But questioning what we do isn't turning our backs on who we are. It's how we keep learning, keep improving, and keep making biscuits that belong to their time.
By questioning our methods, our ingredients, our suppliers, our habits and our choices, we keep our craft moving forward, without ever losing what makes our biscuits ours.
Because a biscuit isn't just about taste. It's a story of soil, of hands, of distance, of choices. It's also a story of how you go about things. A good recipe alone won't make a good biscuit. It takes conviction, a little doubt, and a lot of patience.
This approach even had a name and a place: the Dandoy Lab, which opened in 2021 as a research workshop. A space where we let ourselves try, fail, and try again, with one simple aim: to do things well, and always look for ways to do them better.
Et si le secret d'un bon biscuit n'était pas seulement de trouver les bonnes réponses, mais aussi de se poser les bonnes questions ?
Did you know? Every biscuit we make starts with a question.
Since 2021, we've been challenging our own recipes, even the classics we've been baking with our eyes closed for generations.
One question a year, to shake up our oldest habits.
Did you know? We've got a lot more to share.
Today, these experiments no longer fit within the walls of a single atelier. They live everywhere in the Maison now, in every encounter, every trial, and every decision. So naturally, we want to keep talking about them, just in a different way.
These years have given us much more than biscuits: discoveries, convictions, know-how, and plenty of small things worth sharing.
That's how our mini-series "Le Saviez-Vous”?" came about. We introduced it to you a while back (you might remember the early episodes on flour, packaging, or all the little things that make us Brusseleir). From now on, we're giving it more room. Expect more stories about the people who inspire us, the choices behind our recipes, and small (or big) experiments that sometimes turn everything upside down.
Did you know? Madame Christiane knows it all.
To tell these stories, we called on someone who knows the Maison better than anyone: Madame Christiane. Grandmother to Alexandre and Antoine, she is our living memory. From time to time, she'll drop by to share a memory, a baking secret, or an anecdote only she can tell.
Truth is, a homemade biscuit is always good, but even better with the story behind it.
Did you know? We packed the whole Lab into a box.
To mark the end of one era and the start of another, we've brought together four iconic biscuits in a special commemorative box.
Four biscuits born in the Dandoy Lab, each telling, in its own way, the story of what these five years have taught us:
Le Biscuit au Noix (V2). Perfectly imperfect.
Recipe revised based on your feedback. Einkorn. Belgian walnuts. Eggs from a Belgian supply chain. Belgian rapeseed. Fair For Life Rapadura.
Le Sablé Tonka-Pécan. A shortbread with a low glycaemic index and high standards.
Wholegrain spelt. Coconut sugar. Organic pecans. Tonka bean.
Sablé Noisette-Chocolat. Low on numbers, high on chocolate.
Kamut. Coconut sugar. Piedmont hazelnuts. 48% dark chocolate.
La Palet aux Pommes. Turning apple leftovers into a delicious biscuit.
Belgian apple pomace. Wholegrain spelt. Belgian sugar. Guérande salt.
The “Le Saviez-vous?” Box is waiting for you in all our boutiques and on maisondandoy.com.
Got a question, an idea, or simply curious about an ingredient? Write to us. We listen to what you have to say. Your feedback helped us improve the recipe for our “Biscuit aux Noix.”
Did you know? It takes good friends to make good biscuits.
None of this happens alone. Behind each of our treats are women and men we’ve been working alongside for years. Farm For Good, Nextgrain, LEC, Coq des Prés, nOk, Équilibre, Solarec, Keramis, Ranson, Nova, Iscal… Partners who do much more than provide us with the best ingredients. They challenge us, inspire us and help us make better biscuits every single day.
Thank you all, you're the best ingredient in our recipe.