The BbyB concept

BbyB means being surprised by the haute couture of Belgian chocolate. More than twenty new flavour sensations whisk you away on a voyage of discovery. From intense to playful and smooth; but always exceptional. BbyB is about enjoyingchocolate and confectionary elegance, prepared by master chefs Bart Desmidt and Jan Verleye.

Bart Desmidt en Jan Verleye
BbyB Belgische Chocolade
BbyB was born out of Bart Desmidt's passion, a man who only works with the very best regional products in his Michelin-starred restaurant, Bartholomeus. Bart grew up by the sea and found inspiration for a new praline in the babelutte. What began as one of Bartholomeus' most popular desserts developed into BbyB: pralines, boobies, babeluttes and other confectionary of the very highest quality that tantalise the taste buds with originality and sophistication. ByB products taste delicious and are a pleasure to give.

Bart Desmidt

Almost sixteen years ago, head chef Bart Desmidt, a 23 year old newly-wed, opened his own restaurant, Bartholomeus on Heist-aan-Zee's promenade. Without any formal culinary training but with experience in classy restaurants, Bart had one basic rule from the beginning: to only serve the very best regional products. His search for local quality was welcomed by customers and culinary connoisseurs. Bartholomeus was awarded a Michelin star in 2000, followed by a second star in 2013, and the restaurant has deservedly hung onto it ever since. On the lookout for regional originality for the Bartholomeus dessert menu, Bart Desmidt found inspiration in a delicacy with a rich past on the Belgian coast, the babelutte. In 2010 the innovative pralines, based on the babelutte, developed from tasty dessert to its own brand, BbyB.

Bart Desmidt
Jan Verleye

Jan Verleye

The profession of chocolatier was a childhood dream for Jan Verleye. This dream became reality in 1993 with Chocolaterie Verleye in Turnhout. From the very beginning, Chocolaterie Verleye built up a reputation of quality by only working with 100% fresh and pure ingredients. At the request of satisfied customers the range was extended with fine patisserie and dessert cakes. Jan is a member of the Richemont Club Belgium and has won various awards in national and international competitions. He was also asked to give chocolate demonstrations in the Belgian pavilion at the 2010 world exhibition in Shanghai.