Industry Confectionery Founded 1889 | Website www.vanparys.eu | |
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Headquarters Avenue Léon Grosjean,
Léon Grosjeanlaan, 90, B-1140 Brussels, Belgium Key people Thibaut van Hövell
(Chairman and CEO) Type of business S.A. Vanparys - Candihold N.V. | ||
Vanparys-Candihold is a Belgian confectionery company created in 1889 by Felix Vanparys in Brussels near the Sablon. The company produces chocolate and sugar coated confections (i.e. almonds, nuts etc.), but is particularly known for its dragées (sugar-coated chocolate and almonds), which feature often in Christian and Islamic traditions and celebrations. The recipe and preparation of its dragées, dating back over 125 years ago, are still followed today.
Contents
- 18891945 Early history
- 19451998
- Modern history
- Original collection
- Gourmet collection
- Cake Decorations
- Easter Products
- Quality
- Events Awards
- References
In 2012, Vanparys extended its range of confections to include a gourmet range of chocolate-coated nuts, fruits and coffee beans – as well as a variety of seasonal confectioneries such as praliné eggs and fondant chicks for Easter.
Presently the company is located in Evere, Brussels, and exports to many countries including the Netherlands, France, Luxembourg, UK, Germany, Poland, China, Turkey, Tunisia, Japan and Portugal.
Each season, Vanparys introduces a range of new colours to its palette.
1889–1945: Early history
The Vanparys confectionery business was created in 1889 when Felix Vanparys founded a small enterprise in the heart of Brussels – on Ernest Allard Street - specialising in the production of sugar-coated chocolate and almonds, otherwise known as dragées.
In 1922, Emile Vanparys (Felix’s nephew) assumed the helm and relocated the growing production line to larger premises in Brussels. He improved the coating technique while also making the sweets more accessible in price. Moreover, when almonds grew scarce due to a bad harvest across Europe, Emile decided to replace them with an almond-shaped nugget of chocolate. This new, successful type of dragée was eventually copied by the competition and has since become more popular across Europe than the traditional almond ones. By 1935, the Vanparys business had grown to 80 employees, but over the next few years production faltered due to the Second World War.
1945–1998
Progress resumed when the war ended. In 1945, Constant Vanparys took over the family business, and when its competitors had to stop producing dragées due to tough economic conditions, Vanparys recruited their highly qualified staff, gathering the most skillful chocolatiers on the market under one roof. In 1957, Princess Grace of Monaco opted for yellow color dragées for the christening of her daughter Princess Caroline of Monaco, which led to the fact that the colors other then blue, rose and white, came into vogue. Following that trend, Vanparys also expanded its range and introduced 25 additional, fashionable colors the same year.
In 1958, Vanparys was awarded a gold medal for its sugar-coated chocolates at World Expo ’58, and it won the 1st Blue Ribbon at Intersuc, classified as “Hors Concours”.
In 1985, the company invented its silver pearls, and in 1989 it won a prize for most beautiful display at the prestigious Chobisco-Versubel Salon.
Modern history
In 1998, the Belgian confectioner André De Greef, together with his two sons, assumed the helm of the company – the first non-family members to do so. Under their stewardship, much of the factory, based in Evere, Brussels was renovated, ensuring that it met ever increasing contemporary production standards. This move also allowed the company to strengthen its market position and broaden its business horizons.
In 2012, entrepreneur Thibaut van Hövell became the new owner and CEO of Vanparys. His key priorities include product and market expansion and the maintenance of Vanparys’ production quality.
Original collection
Gourmet collection
Cake Decorations
Easter Products
Quality
Vanparys chocolate is a traditional recipe of Belgian chocolate based on a mixture of cocoa beans from Ivory Coast, selected and roasted to exacting specifications. Chocolates are then prepared according to the strictest quality criteria: the selection of almonds from Sicily and California; dried fruits; and chocolate blends chosen by the maître-chocolatier. Vanparys manufactures to high standards in accordance with SAC, (AFSCA) and BRC, the leading global safety and quality certification programmes. Its processes are routinely audited, ensuring that it maintains good manufacturing practices, producing safe confections that meet the quality levels expected by customers. The production processes of Vanparys also have a halal food certification to meet the requirements of Islamic Shariʻah dietary customs.