About Stephen Destrée Bakery

Biscuiterie Stephen Destrée

Destrée Stephen, a professional baker, first initiated as a biscuitier in 2008. His purpose is to place the Belgian biscuit at the highest possible level. With quality ingredients and recipes from the world’s most reputed bakers, Stephen’s desire is to inspire dreams…

Once his internship was completed and after he worked at great Belgian Houses, Stephen perfects himself trough internships by the best Workers of France to gain excellence and learn the best production methods. The one thing that was left to do, is live his passion and create excellent biscuits with a fine structure and a fantastic flavour.“I wish to make people travel, make them dream with biscuits through the love for my job.”.

Each biscuit has a distinct flavor, wether they are crispy or tender, with almonds or with chocolate, there will at least be one that satisfies the finest gourmets. Biscuiterie Destrée also makes “customized” biscuits: tea biscuits for big tea houses and salted biscuits, always with the finest ingredients.

The key words of the biscuiterie are quality and respect for raw materials and control over the finished product, which has led Stephen Destrée towards the victory of the first prize of the National Competition ‘La vitrine de l’artisan 2010’. It is a huge reward to finish as first out of 189 participants.

Cookies
Stephen Destrée
Preparation of cookies

More than 15 different and customizable products.

It is with passion and love that we work with the best ingredients to offer you the best delicacies.
All these are available in bags, flow packs and bulk

2 great rewards

At the age of 18, Stephen Destrée is nominated as the best baker in Belgium. At the age of 25, Stephen Destrée wins the competition, “la vitrine de l’artisan” challenging 189 participants.

15 years of experience

At an early age of 8, Stephen Destrée was already victorious in making…yes, a cake, to be more specific. Stephen was naturally driven towards the bakery where he began his career as a baker apprentice at the age of 15.