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Maison
Dandoy,
a
family
affair
Our
great-great-great-grandfather
Jean-Baptiste
was
a
baker.
In
1829,
he
opened
his
first
shop
in
the
heart
of
Brussels.
Thirty
years
later,
he
moved
to
Butter
street
(rue
au
Beurre)
where
he
taught
the
job
to
his
son
Philippe.
There,
the
Dandoy
dynasty
blossomed:
150
years
later,
butter
and
sugar
still
rule
the
roost
under
Saint
Nicholas’
laughing
eye.
Maison
Dandoy,
only
fresh
and
natural
ingredients
Maison
Dandoy
survived
the
difficult
first
half
of
the
20th
Century
thanks
to
Jean-Philippe,
Philippe’s
son,
and
then
to
his
daughter
Fernande
and
her
husband
Valère
Rombouts.
The
times
during
WWII
were
hectic
and
if
it
wasn’t
for
the
crunchy
crispbread,
Maison
Dandoy
might
not
have
made
it.
Only
in
1948
Valère
decided
to
start
making
all
Maison
Dandoy
specialties
again.
Being
a
man
of
high
standards,
he’s
preferred
to
wait
three
years
until
butter
and
sugar
that
met
his
standards
were
available
again
on
the
market.
La
Maison
Dandoy,
a
passionate
perfectionist
During
the
70’s,
Jean
Rombouts-Dandoy,
Valère
and
Fernande’s
son,
and
his
wife
Christiane
brought
a
breath
of
fresh
air
to
Maison
Dandoy.
Won
over,
Brussels
people
hurried
Butter
Street.
A
true
passionate,
Jean
even
turned
down
a
NASA
job
offer
to
keep
on
creating
new
biscuits,
helped
by
his
two
pastry
chefs
Pierre
and
Willy.
As
to
Valère,
at
more
than
80
years
old,
he
was
never
far
off
and
still
kept
a
loving
eye
on
the
biscuits.
Maison
Dandoy,
it’s
not
just
biscuits,
it’s
a
way
of
life
After
Jean
and
Christiane,
Christine,
their
daughter,
and
Bernard
Helson,
their
son-in-law,
took
over
the
family
business.
New
boutiques
opened
but
Maison
Dandoy
held
on
to
the
principles
that
made
its
success:
family,
crafts,
quality
and
tradition.
In
2012,
Maison
Dandoy
went
through
a
total
makeover:
golden
dots
everywhere.
Alexandre
and
Antoine
Helson,
Bernard
Helson’s
sons
and
7th
generation
of
Maison
Dandoy
entered
the
adventure.
What
now?
Lots
of
new
ideas,
big
projects
and
the
same
old
recipes.
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