Pains sucrés


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. 

Alexandre Helson Maison Dandoy

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. 

Alexandre Helson, Chief Spectaculoos Officer since 2013

Brioche Maison Dandoy

Sunday is about indulging in sweet laziness,  

And eating a Dandoy Brioche for breakfast.