Belgian milk chocolate

Jules Destrooper uses only the very best Belgian chocolate. In fact, Barry Callebaut even created a unique recipe especially for us – with cocoa beans from America, Africa and Asia that, in combination, are distinctively delicious. Plus, the growers of these beans have all earned the UTZ label, the hallmark for sustainable agriculture.


Honey

The honey we use is a polyfloral variety: a blend of Latin American and Asian honey from several different flowers. This special blend ensures that the honey always has the same delicious flavour and the same golden colour. Furthermore, we monitor the honey strictly to prevent pesticides and antibiotics!

Belgian chocolate

Jules Destrooper uses only the very best Belgian chocolate. In fact, Barry Callebaut even created a unique recipe especially for us – with cocoa beans from America, Africa and Asia that, in combination, are distinctively delicious. Plus, the growers of these beans have all earned the UTZ label, the hallmark for sustainable agriculture.

Hazelnuts

Hazelnuts are among the most nutritious nuts. In addition to a high dose of vitamin E, they contain a lot of minerals and unsaturated fats. Jules Destrooper uses them largely because they add such wonderful flavour!

Belgian dark chocolate

Jules Destrooper uses only the very best Belgian chocolate. In fact, Barry Callebaut even created a unique recipe especially for us – with cocoa beans from America, Africa and Asia that, in combination, are distinctively delicious. Plus, the growers of these beans have all earned the UTZ label, the hallmark for sustainable agriculture.


Rice

Puffed rice and chocolate is certainly a winning combination. Especially when you use rice of such an excellent quality.


Slivers of candied ginger

Ginger is a seasoning that has been used in oriental cuisine for centuries. The ginger root contains 2 to 35 essential oils and resins – which provide the characteristic ginger aroma and taste. Why not fresh ginger? Well, there are a number of reasons. Candied ginger is much easier to use in the baking process, it mixes easily into biscuit dough, and it doesn’t change colour during baking. It's also the perfect match for biscuits that need to be crispy (fresh ginger sometimes makes biscuits soft). Moreover, candied ginger retains its original flavour and nutritional properties.


Cashew nuts

Cashews are white kidney-shaped nuts with a surprisingly sweet taste. Nice and crunchy, they are high in protein, with a lot of minerals, and less fat than in other kinds of nuts!

Cinnamon

We use cinnamon sticks from Indonesia, which are extracted from the rich shoots of the cinnamon tree. The bark is removed from the shoots, so that only the innermost rind remains – which then rolls up and dries out to become the well-known cinnamon stick. Because the sticks release their flavour only when they are cooked or braised with other foods, they’re ideal in Jules Destrooper biscuit dough!


Slivers of candied apple

Why not fresh apples? Well, there are a number of reasons. Candied fruit is much easier to use in the baking process, it mixes easily into biscuit dough, and it doesn’t change colour during baking. It's also the perfect match for biscuits that need to be crispy (fresh fruit sometimes makes biscuits soft). Moreover, candied fruit retains its original fruit flavour and nutritional properties.


Slivers of candied raspberry

Why not fresh raspberries? Well, there are a number of reasons. Candied fruit is much easier to use in the baking process, it mixes easily into biscuit dough, and it doesn’t change colour during baking. It's also the perfect match for biscuits that need to be crispy (fresh fruit sometimes makes biscuits soft). Moreover, candied fruit retains its original fruit flavour and nutritional properties.


Slivers of candied orange

Why not fresh orange? Well, there are a number of reasons. Candied fruit is much easier to use in the baking process, it mixes easily into biscuit dough, and it doesn’t change colour during baking. It's also the perfect match for biscuits that need to be crispy (fresh fruit sometimes makes biscuits soft). Moreover, candied fruit retains its original fruit flavour and nutritional properties.

Vanilla

Actually, you should feel our Bourbon vanilla pods. But we don’t yet have that functionality on our site. Otherwise, you would immediately notice how smooth, shiny, fleshy and soft these jet-black pods are. They come from Madagascar’s organic vanilla orchids – and they smell wonderful! So, grab a Butter Waffle … and smell and taste what we mean.

Candy sugar

Our candy sugar is produced with care and respect for tradition. A natural Belgian product, it consists of lumps of crystallized sugar, with a soft texture and distinctive taste. Without added colourings or flavours. Ideal on pancakes, in crumbles, ... and in our biscuits, of course!

Valencia almonds

The almonds that we use at Jules Destrooper come exclusively from Valencia. They’re a lot sweeter than California almonds, because they grow in Valencia’s hard, dry soil. By the way, did you know that these nuts consist of about 60% almond oil? They also contain lots of minerals and are rich in magnesium, which is ideal for easing stress.

Fresh eggs

Jules Destrooper uses full-flavoured, fresh barn eggs – laid by chickens that have both perches and laying nests, a layer of straw to scratch around in, and the necessary space for roaming.

Sugar

No sugar tastes better than refinery sugar – so that’s what Jules Destrooper uses. Selected and sifted with great care, this pure delicacy dissolves quickly and doesn’t clump – ideal for our biscuit preparations!

Real, pure butter

Jules Destrooper used pure butter in his biscuits back in 1885. And we still do today. Pure butter is churned solely from pure milk. 100% natural, it contains loads of natural nutrients. And above all – real pure butter is packed with flavour!

Ready to welcome you!

Still looking for some nice activiteites during summer? Why not pay a visit to our new Visitors Center? For your safety, we are obliged to take a few extra safety measures:

  • Reservations are obligatory. Contact us by mail at bezoekerscentrum@julesdestrooper.com or by phone during office hours via 058 28 09 33
  • Our opening days and hours haven't changed: Tuesday to Saturday from 9 h 30 till 12 h 30 and from 13 h 30 till 17 h 30
  • Every 15 minutes we accept a maximum of 7 persons
  • Yes, we make sure that you can taste our biscuits in all safety!

The Jules Destrooper Visitors Center

  • Is there a waffle iron with diamonds?
  • How did they deliver all those biscuits back in the day?
  • How does Jules Destrooper select the natural ingredients for its biscuits?

You’ll find all the answers during a visit to the Jules Destrooper Visitors Center. From the old family recipes to the latest production processes, you’ll see everything. And, of course, you’ll also have the opportunity to sample our wide assortment of biscuits!

  • > a mix of fun and education
  • > for young and old
  • > with delightful tastings

Practical details

Jules Destrooper Visitors Center

Gravestraat 5
8647 Lo-Reninge, Lo, Belgium
Show route

bezoekerscentrum@julesdestrooper.com
+32 58 28 09 33

 

Opening hours

Monday

Closed

Tuesday

09h30 - 12h30 & 13h30 - 17h30

Wednesday

09h30 - 12h30 & 13h30 - 17h30

thursday

09h30 - 12h30 & 13h30 - 17h30

Friday

09h30 - 12h30 & 13h30 - 17h30

Saturday

09h30 - 12h30 & 13h30 - 17h30

Sunday

Closed

Closed: on Monday, Sunday and Public Holidays (and between Christmas and New Year’s Day).

Last admission: 4:30 pm

Rates

Children under 6 years old : free

Children between 6 - 12 years old : €3 pp

Adults and children from 12 years old : €5 pp

B&B Voucher : €1 discount

Gezinsbond : €1 discount on card

Plopsa subscription : €2.50

Guide on request (supplement on top of entrance fee): €35 (FREE starting from 20 persons)

Teacher’s card : €2 discount

Prices: valid until 31/12/2020

You're taking advantage of the school package?

Then, there is a €1 discount per student. Supervisors and/or teachers can enter for free. Cannot be combined with other discounts or group visits.