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.
Le pain à la grecque
Sprinkled with sugar and mildly spicy, the pain à la Grecque is a true specialty from Brussels. Some of our sales assistants whisper that reheated, it’s even better.
Les brioches et les cramiques
The brioche breads are viennoiserie with butter and eggs whose dough is risen and light. We usually cover them with jams or spreads, with speculoos of course.