Geert Vercruysse, pastry chef and chocolate maker from Kortrijk, says that he makes pastries and pralines, not chocolate. He leaves this to small producers in traditional cocoa-growing regions who produce high-quality chocolate. Vercruysse uses 100% pure origin chocolate to create exquisite masterpieces, with no strong fillings or additives so that the authentic flavours of the varied range of cocoa beans shine through.
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