Sweets Selected for you
by Elisabeth

Elisabeth is demanding. She visits every artisan in person, tastes everything on the spot and only chooses what fully convinces her. With the best makers she also creates new treats, especially for Elisabeth.

Discovering & visiting

From the coast to the Ardennes

Elisabeth travels all across Belgium in search of exceptional artisans and authentic flavours. She visits them in person, discovers their story and tastes their creations where they are made. Because to truly get to know something, you have to know who and what is behind it.

Selecting

Only what truly convinces

Not everything makes the selection. Elisabeth personally chooses what convinces her in taste, quality and craftsmanship. Only those discoveries receive her signature: Selected by Elisabeth.

Collaborating

Creating something special together

Sometimes a creation is just right as it is. Sometimes something completely new emerges together with the artisan. From shared ideas, expertise and a love of the craft, unique creations for Elisabeth are born.

Our artisans

The craftspeople behind our selection: each with their own craft, place and story.

Frederic
Chocolatier. “Frederic was one of the first in Belgium to roast his own cocoa beans, and Gault&Millau named him Brussels Chocolatier of the Year in 2019 and 2025. I chose his truffles and pralines because you can really taste that love for the bean.”
Dirk
Chocolatier
Dirk dared to do what many chocolatiers avoid: chocolate with a liquid filling. For our pearls with real whisky, amaretto and Brhum, I wanted nobody else.
Anthony
Master of Marzipan. “Anthony makes marzipan by hand, from delicate fruits to Saint Nicholas figurines and so much more. An old craft that I am glad to keep alive, with the taste of real almond.”
Francis
Baker
Francis is a baker, and meringues are his pride: egg white, sugar and a lot of patience. I am strict about what I choose, but with his meringues I didn't hesitate for a second.
Geert
Chocolatier. “Geert started in 2000 in the cellar of his home, and in 2025 Gault&Millau named him Flemish Chocolatier of the Year. What convinced me: his subtle fillings enhance the chocolate and never hide it.”
Euphrasie
Chocolatier. “Euphrasie grew up among her grandfather’s cocoa trees in Cameroon. With beans from her homeland she makes pralines that Gault&Millau awarded, and that I wanted to share straight away.”