Biscuiterie Dandoy
31 Rue au Beurre, Brussels, B-1000 Tel: (+32) 2 511 03 26
biscuiteriedandoy.be
If ever there was a disgruntled national culinary delicacy, it must be Belgian biscuits. Shoved resolutely out of the international limelight by their marginally more media friendly cousin, Belgian chocolate, they are however universally adored by savvy locals.
Set up in 1829, Biscuiterie Dandoy is the granddaddy of handmade biscuits. Emphasizing refinement, delicate flavours and indulgence; they are a far cry from a box of industrial-made Cadbury’s wafers.
Dainty little disks of all manner of aromas are on offer, from green tea, to almond, coconut and exotic spices. One of the house specialities is the infamous pain a’ la grecque, a sweet bread that is hand rolled in sugar pearls before baking.
Of course you may find one or two chocolate varieties buried in the store as well, just don’t tell Godiva, Neuhaus et al down the road. Some things are best kept to yourself, just like a bag of Dandoy biscuits.
Set up in 1829, Biscuiterie Dandoy is the granddaddy of handmade biscuits. Emphasizing refinement, delicate flavours and indulgence; they are a far cry from a box of industrial-made Cadbury’s wafers.
Dainty little disks of all manner of aromas are on offer, from green tea, to almond, coconut and exotic spices. One of the house specialities is the infamous pain a’ la grecque, a sweet bread that is hand rolled in sugar pearls before baking.
Of course you may find one or two chocolate varieties buried in the store as well, just don’t tell Godiva, Neuhaus et al down the road. Some things are best kept to yourself, just like a bag of Dandoy biscuits.
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You have to love Dandoy biscuits. They are the creme de la creme of speculoos. Don't miss this shop. It smells, looks and tastes gorgeous!
Karie, St. Albans 10/8/2008
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