New biscuits factory at Woluwe-Saint-Lambert/Sint-Lambrechts-Woluwe

Almond bread, speculoos biscuits, gingerbread, macaroons, shortbread cookies, Greek bread: these are some of the traditional specialties that Dandoy, the most famous artisan bakery in the country, has been offering for nearly two centuries. It is in 1829 that Jean-Baptiste Dandoy established his studio in the Rue Marché-aux-Herbes in Brussels. 30 years later he moved to the Rue au Beurre (a few steps away from the Brussels Grand Place). The production workshop, now relocated a few hundred meters away, became too small and not adapted to efficient production and growing activities. Biscuiterie Dandoy entrusted TPF ENGINEERING / ARCOTEAM with the design of a new production unit of ​​± 3000 m2 in an existing building at the Avenue Ariane in Woluwe-Saint-Lambert. The Biscuits production company wants to continue production in its new premises on the basis of an ancestral know-how using quality products and of course keeping his secret recipes! All studies principally focused on compliance with manufacturing processes while ensuring workflow and storage capacity optimization. Particular attention is drawn to hygiene, cleanliness and the image of the company.

Client

BISCUITERIE DANDOY, Rue au Beurre-Boterstraat 31, 1000 Brussels

Project Dates

2012 – 2014

Partners

Architectural office ARCOTEAM (TPF Group)

Project Figures

± 2,700 m²