BbyB was born from the passion of Bart Desmidt, who only serves the best regional products in his two-star restaurant Bartholomeus in Knokke. Bart, a child of the sea, found his inspiration for a new praline at the babelutte. Babelutte is a caramel candy which is very popular on the Belgian coast. What started as a beloved dessert in Bartholomeus has grown into BbyB: pralines, boobies, babeluttes and other confectionery of the highest quality that tickle the taste buds with originality and refinement. Delicious to taste. A pleasure to give.
BbyB, that is being surprised by haute couture in Belgian chocolate. More than twenty new taste experiences take you on a journey of discovery. From intense to playful and soft. But always extraordinary.
22 different flavors, divided into 8 colors (taste categories). 5 of the same chocolates in 1 box is the basis of the BbyB range.
With BbyB you enjoy elegance in chocolate and confectionery, prepared by master chefs Bart Desmidt and Jan Verleye.
At the age of 23, chef Bart Desmidt opened his own restaurant on the seawall of Heist-aan-Zee: Bartholomeus. Without formal culinary training, but with experience in class restaurants, Bart has focused on one basic rule from the start: only the best regional products are served. His pursuit of local quality is appreciated by customers and culinary connoisseurs.
In 2000, Bartholomeus was awarded a first Michelin star, followed by a second in 2013, an award that has been earned every year since then. In search of that regional individuality 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 evolved from a tasty dessert to its own brand, BbyB.
For Jan Verleye, the profession of chocolatier was a childhood dream. In 1993 that dream became reality with Chocolaterie Verleye in Turnhout. Chocolaterie Verleye has built up a reputation for quality from the very beginning by only working with 100% fresh and pure products. At the request of satisfied customers, the range was further expanded with fine patisserie and dessert biscuits.
Jan is a member of the Richemont Club Belgium and has won several medals in national and international competitions. He was also asked to give chocolate demonstrations in the Belgian pavilion at the world expo Shanghai 2010.