Our great-great-great-grandfather Jean-Baptiste Dandoy was a baker. He had a real sweet tooth and put sugar everywhere he could. Almost two centuries later, we still make his pains sucrés exactly how he liked to: together as a family.
Back in the 16th century, the pain à la Grecque was the favourite treat of monks living nearby the canal or 'Grecht'. Someone wrongly translated Grecht into Grecque, hence its exotic name.
When it came to telling a good gingerbread from a tasteless one, Baudelaire was the best. In the 1860’s, he bought his on Butter Street. A gingerbread and some red wine, it’s no wonder Baudelaire could write such beautiful verse.