News

  • April 2024 (2/2)

    by Maxime Papin
    Coucou toi ! It's Nawal today! Koningsdag is coming and aren't we all excited?As a Dutchie myself, I have always enjoyed the early morning thrift s...

  • April 2024

    by Maxime Papin
    After long months of cold and rainy weather, we are finally heading towards nicer days.Exit the comfort flavors, welcome fresher fragrances. And to...

  • March 2024 (2/2)

    by Maxime Papin
    Are we the only ones or does this year feel like it’s flying by?!It’s already Easter!And with Easter comes Hot Cross Buns!We made our own version o...

  • March 2024

    by Maxime Papin
    March marks the last month of Winter, aren't we all already looking forward to Spring ? It will means more sunny days, less rain,and more fruity p...

  • February 2024

    by Maxime Papin
    You may have seen it on the counter last Saturday,this flower-like tart will be a special this month ! Obviously, the theme was Valentine's Day in...

  • January 2024 (2/2)

    by Maxime Papin
    A coffee takeover A couple of months ago, the foundation ZIP contacted us and told us about an event they were thinking about and together,we made ...

  • January 2024 (1/2)

    by Maxime Papin
    From the whole grammes team, we wish you ahappy and thriving new year in 2024 ! Starting Saturday January 6th, we celebrate the Three Kings!This t...

  • December 2023 (2/2)

    by Maxime Papin
    It took a bit longer than expected, but it is here ! After a meeting with the guys from Xoco Gourmet,a new cacao provider, we decided to change ou...

  • December 2023 (1/2)

    by Maxime Papin
    Time flew by, days are getting shorter and colder,and here is our first special for the holidays ! For your festivities, we will be offering a tre...

  • November 2023

    by Maxime Papin
    Fall is well established.It is time to release some of our Autumn products. Exit the Pistachio Escargot ! Welcome its cousin Hazelnut.With a nicel...

  • October 2023

    by Maxime Papin
    This October 2023 marks a decade since I left Pierre Hermé.It was my first experience as an employed pastry chef, and the 4 years spent there clea...

  • Week 35

    by Maxime Papin
    Since she joined our team,I wanted to work with Ayaka to create a matcha dessert,and it is here !Following the idea of our Cappuccino tart, we wan...