[ ABOUT FRIANDRIES ]

Founded by a chef.

Friandries did not begin behind a chocolate table, but in the kitchen. Founder Dries comes from gastronomy and brought one clear conviction with him: the final moment of a dinner should be just as special as everything that came before it. That conviction is still our foundation.

VIEW THE TIMELINE

FOUNDER · CHEF

From kitchen to chocolate atelier.

[ THE HISTORY ]

Grown, but far from finished.

Since 2016 we have been tasting, refining and working with the best chefs. Growing step by step, driven by flavour.

2016

Where it began

By day Dries works in the kitchen, by night he translates that into chocolate, in the attic at his grandparents' home. A place in the final of De Lekkerste Bonbon van Nederland puts him on the map, and the first restaurants soon follow.

2018

An atelier of his own

As the only contestant without chocolatier training, Dries wins De Chocoladeshow on RTL4. Shortly afterwards, the pop-up store in Willem II-straat becomes a fully fledged atelier and shop.

2021

Room to grow

Demand grows faster than the atelier. A new 500 m² production site on Floresstraat provides room for more volume and the first major collaborations, with restaurants across the Netherlands.

2024

One direction: the kitchen

Gastronomy becomes the core of Friandries. More and more restaurants work with our bonbons and production expands again. The team grows; the attention for every bonbon stays.

2026

Across the border

We close our shop and go all in: bonbons for the best chefs and for connoisseurs. Friandries crosses the border, to restaurants and hotels across Europe. And this feels like only the beginning.

“The ambition has never changed: to make the final moment just as special as everything that came before it.”

Since 2016 · BY A CHEF, FOR CHEFS.

[ THE BRAND PHILOSOPHY ]

Flavour as the starting point.

At Friandries, everything begins with flavour and ends with flavour. Every bonbon must make an impression and at the same time be in perfect balance, with no single ingredient taking over. Only then is it right. Flavour comes first. Always.