It all started in 1986. Herman Roobroeck and Pasca Smet – qualified chefs with the necessary experience in the hotel and restaurant sector and faithful supporters of the homemade character of food – decided to start up a catering business in the heart of Ostend. In the beginning they offered a broad range of homemade dishes, including a number of desserts. After a while the local supermarket UNIC asked whether it was possible to deliver fresh chocolate mousse. At the end of 1988 Herman and Pasca were the suppliers of no less than around fifteen UNIC supermarkets in the Ostend region. In 1989 Delhaize became a customer as well and after that, the product range was substantially developed. During the nineties the number of points of sale kept on growing steadily. The product selection was extended according to the trends of that time: white chocolate mousse, coffee mousse, tiramisu, caramelised biscuit mousse,...
The fully automatic production lines of Herman Desserts ensure constant quality and a high profitability, thanks to which we are able to offer our products at competitive prices. The production is monitored by a well-trained team. Moreover, all the products are hermetically sealed, which guarantees an optimal preservation.
Herman Desserts holds the BRC A label certificate. BRC is an inspection protocol designed by supermarkets and comprises the standards that a supplier has to comply with. The original name of the certificate was British Retail Consortium, but nowadays it is called BRC Global Standard for Food Safety. The BRC requires that a quality system is present, that HACCP is implemented and that the surroundings, the product, the process and the staff are incorporated in this system.
The basis for the divine taste of the Herman Desserts is high-quality materials. This is why we only use the best ingredients with an excellent price/quality ratio.
Our products are free of any coloring agents, preservatives, or additives. We work with a base of pure Belgian chocolate with 100% cocoa butter, real cream, undiluted egg white, and egg yolk. In short, solid and healthy ingredients as you would use yourself in your own kitchen.
At Herman Desserts, only milk and cream are processed from farms where the cows are free to roam in meadows for at least 120 days each year, from Springtime through to the Autumn, and for at least 6 hours a day. In modern dairy farming, it is not self-evident that cows will be free to graze from Spring to Autumn. The Meadow Milk Logo guarantees that the desserts have been made from meadow milk.
Read more on www.weidemelk.nl/en.
(Unfortunately) a European directive was drawn up in 2000 which stipulates that even when manufacturers replace 5% of cocoa butter by other vegetable fats such as shea butter they are still allowed to use the term “chocolate”! Luckily genuine artisans like Herman Desserts, who try to uphold the Belgian chocolate tradition, do not make use of this opportunity.