MANUEL LOGGHE'S CAREER PATH

Starting as baker's and confectioner's apprentice at the age of 14 years old, I soon decide to follow the way of quality encouraged by Mr Maene, master baker and confectioner established in the surrounding area of La Louvière (Belgium). That's how I acquire traditional skills, experience and professionalism.

In 1993 I start working in Brussels to improve myself in a capital in full expansion.I am welcomed by Gandosi, on Jette avenue, but this is by Segers that I become chief confectioner in 1995.
At the same time I begin to follow courses at the chocolate and ice-cream school of Infobo.

In 1997 I work as head of production by La Bastogne in Woluwé St Pierre.

In 1999 I set up my own business in Ganshoren in the suburbs of Brussels.
Today I go on working in the same way with love, passion and tradition, at your service and for your greatest pleasure.

Manuel Logghe