Due to the high temperatures, shipments are temporarily suspended.
Step into our boutique and discover our freshly crafted ice creams and sorbets. Made with Frederic Blondeel bean-to-bar chocolate and carefully selected ingredients, each flavour is created to offer a moment of freshness, indulgence and pure pleasure.
Available now in our boutique. Perfect to enjoy on the spot, take away or share with someone you love.
At Frederic Blondeel, every cocoa bean is carefully roasted to reveal its hidden richness. From South Asia to Latin America, only the finest beans are selected and roasted at low temperatures, preserving their natural aromas and enhancing their unique flavors.
This artisanal know-how, passed down through generations, brings life to exceptional creations: single-origin chocolate bars, pralines, drops, and more. Each piece is a celebration of passion, precision, and the true essence of chocolate.
At Frederic Blondeel, ice creams and sorbets are crafted with the same care as our chocolates. Made with our bean-to-bar chocolate and carefully selected ingredients, they are available in our boutique throughout the season.
They can also be ordered in larger quantities, perfect for sharing, gifting or simply enjoying at home.
Are you a chocolate maker, a baker, a chef or another professional looking for high quality chocolate? See our B2B offer:
At Frederic Blondeel, every cocoa bean is carefully roasted to unlock its full aromatic richness. As the heir to a family tradition, he selects the finest beans from South Asia and Latin America, roasting them at low temperatures to preserve and enhance their unique flavors.
Frederic Blondeel
Urban roastery – chocolate atelier – bar & shop
Rue de Ganshoren 39,
1081 Koekelberg – Brussels, Belgium
Monday : 9:30 am – 6:30 pm
Tuesday : 9:30 am – 6:30 pm
Wednesday : 9:30 am – 6:30 pm
Thursday : 9:30 am – 6:30 pm
Friday : 9:30 am – 6:30 pm
Saturday : 9:30 am – 6:30 pm
Sunday : 12:00 pm – 6:00 pm
Brussels winner in the chocolate category.
Frédéric Blondeel, already a laureate in 2019, is an artisan whom we honor once again with this title. It’s safe to say that he’s not the kind of chocolate maker to stay on his laurels. On the contrary, his work, always of the highest caliber, has continued to evolve and assert itself. His determination to perfect the ‘bean to bar’ concept as both a roaster and chocolate maker is undeniably at the root of his success. For 30 years, he has been one of the pioneers in this field and a role model for those who, on the same basis, bring a personal and unique dimension to the craft of chocolate maker. This distinction is therefore more than well-deserved.
