“So much more than breakfast”
TEXT: MICHIEL STOL | PHOTO: VONDELMOLEN
“Most of us would think that soft gingerbread is either for breakfast or just a simple snack. “But you can do so much more with it. We have some amazing recipes for soups, stews and tiramisu,” smiles Kris Henderickx, product and marketing manager of Vondelmolen, the largest gingerbread manufacturer in Belgium.
For five generations, the mill where it all started has been in the hands of the Born family. It started out as an oil and grain mill and after it was burned down in the Great War, it was rebuilt and the gingerbread production commenced. “The process may be modernised, but the recipe is still very traditional,” explains Henderickx. “And it has remained a family business. Even during World War II, the family made sure their employees had a job and got paid so that they could take care of their families.”
Nowadays, Vondelmolen produces nearly 300 varieties of gingerbread, including under their own name, Henderickx explains. “It’s not just the traditional gingerbreads anymore; we also produce gingerbread with fructose, fruit, chocolate and much more. But all are based on the original recipe that has been in the family for many generations.”
The diversity of soft gingerbread is what makes it so great, according to Henderickx. “Our gingerbread is a renowned regional product. But each region has its own traditions for eating gingerbread and that comes with some surprising recipes. Soft gingerbread can be used for so much more than a healthy breakfast. It’s a treat with every meal.”
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