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.
Les pains d'épices
Always with honey and spices, the classical pain d’épices also comes with granulated sugar, ginger, apples and fruits.
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.
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.