« People all over the world enjoy the unique taste of Biscoff. »

- JAN BOONE, CEO -

The distinctive caramelised taste of Biscoff is appreciated by young and old all over the world. It’s the pride of everyone at Lotus Bakeries. And it inspires us to apply the same high standards of craftsmanship as when they were first made.

Baker Boone's
true craftsmanship

In 1932, a Belgian baker named Jan Boone Sr., creates a caramelised biscuit with nothing but natural ingredients. He names it Lotus, after the flower that symbolises purity.

Coffee + Biscoff = the perfect match

In the 1950’s, baker Boone starts wrapping the biscuits individually. It’s eagerly snapped up by cafés and restaurants as the biscuit to be served with a coffee. It’s an instant hit because taste wise, coffee and the caramelised biscuit have complementary profiles. They boost each other’s flavour.

A cup of coffee holding a biscoff cookie

Biscoff conquers the world

Through the years, Biscoff’s popularity spreads far beyond borders. Coffee lovers all over the world ask for a Biscoff with their latte or espresso. Unsurprisingly, the name Biscoff itself is a combination of ‘biscuit’ and ‘coffee’.

Some things never change - fortunately!

Today, Lotus Bakeries is still family-owned and based in its home town. The ingredients of Lotus Biscoff are as pure, the taste as unique and the biscuit as crunchy as ever. There are 6 billion biscuits a year coming out of our oven, which are savoured over 6 continents.

More than
just a biscuit

Biscoff became much more than your coffee’s favourite companion. Creative chefs use it as an ingredient for delicious desserts, like tiramisu or Biscoff mousse.

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