About Didess
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1996

Founding of Didess

Pastry chef Dirk Peeters launches Didess, an abbreviation of Dirk Desserts, from a small bakery in Gierle. There he begins baking fresh butter cookies and mini cakes for nearby restaurants.

1999

First export delivery

Uncle Marc delivers the first Didess biscuits in the Netherlands.

1999

Didess' First Move

Due to limited space, Didess is moving to larger premises measuring 500 m².

1999

Launch of the 'Grand Decor Collection' — Sweet

Didess launches a range of innovative decorations for desserts. Today, these decorations are still the showstoppers of many desserts, such as Pétale Chocolat, Tulipe Fantasie and Vanille Noisette.

2001

Introducing the 'Grand Decor Collection' — Savory

Dirk Peeters draws his creativity from everywhere. While snorkeling, he was inspired by the elegant forms of coral and seaweed. That's how he conceived the savory decor 'Rastoria' in the flavors seaweed, tomato and spinach.

2004

Didess wins the 1st Golden Tavola with 'Petit Deluxe'

With these small, luxurious dessert glasses presented in an elegant holder, Didess won its first Golden Tavola in 2004. At the time, this was a completely new innovation on the market.

2005

Didess' Second Move

Didess is investing in the construction of a brand-new bakery on the outskirts of Gierle, built to the latest standards and providing space for further expansion.

2006

Food Products Launch

When the old bakery stood empty, Dirk Peeters founded the company Food Products. Here they specialise in artisanal, generously filled quiches made in wooden rings — intentionally without a pastry rim, because the filling is, after all, the tastiest part.

2012

Didess Expansion

Due to continued growth, the bakery has once again outgrown its space and is undergoing a major expansion — both vertically and horizontally.

2012

Didess wins the 2nd Gouden Tavola with Fruit Espuma

After years of product development and testing, Didess launches Fruit Espuma. A ready-to-use espuma made from fresh fruit, available in raspberry, passion fruit, mango, pear and banana. This product is now exclusively available under the Food Revolution by Didess brand as Fruit-Espuma.

2012

Launch of Kroepoek in collaboration with Carl Wens

Dirk Peeters discovered Kroepoek during a dinner at restaurant De Pastorie in Lichtaart and was immediately captivated. Together with Michelin-starred chef Carl Wens he saw an immediate opportunity to bring a range to the fine-dining market. Kroepoek is available in the savory flavors Wasabi, Sepia, Red Curry, Smoked Paprika, Truffle and the sweet varieties Saffron, Rosewater and Chocolate.

2013

Frozen Elements wins the Horeca Expo Innovation Award

In 2013, Roger van Damme, Carlos Deleye and Dirk Peeters won the Horeca Expo Innovation Award with their unique dessert concept 'Frozen Elements'.

2014

A new Didess logo

Didess's range has long since expanded beyond butter cookies and kletskoppen to include a wide array of creative products for chefs, such as the Grand Decor Collection, the Kroepoek and the Frozen Elements. Demand for Didess products outside Belgium is also growing. That's why it's time for a new logo, a new look & feel, a new website and new labels in six languages. Didess is becoming a ‘Creative Taste Experience’ and is preparing for an international adventure.

2014

Frozen Elements and Diamond Collection win two Golden Tavolas

At the Tavola in 2014, Frozen Elements also received awards, alongside the ready-made dessert concept Diamond Collection. The Diamond Collection is a selection of complete desserts based on Elements, specially curated by Roger van Damme. For Didess, these are the third and fourth consecutive Golden Tavolas.

2016

Pop-Up Creative Taste Experience Office at Mercado in Antwerp

A unique opportunity has arisen to set up a demo space at Mercado in Antwerp. Since January 2016 our Pop-Up Creative Taste Experience Office has welcomed groups of customers several days a week who enjoy finding inspiration with products from Didess, Frozen Elements, as well as Food Revolution by Didess and 100% chef. The demos focus primarily on sharing inspiration and inventive uses of our products and are packed with surprising and practical tips. The space will close its doors in March 2018, but due to its great success we will certainly offer new demos again in the future.

2019

Camel Race at Horeca Expo

In 2019 Didess launched the 'Retro Collectie': authentic, old-fashioned biscuits perfectly in line with the vintage trend. To showcase this, the Didess stand at Horeca Expo was transformed into a nostalgic fairground attraction — a genuine camel race!

2020

Festival of Creativity

The coronavirus disrupted plans but also created opportunities. During the pandemic Didess reviewed its assortment and turned it into a creative relaunch, with updated products and a fresh look & feel for the Food Revolution by Didess range.

2020

Introducing Didess for Bakeries

At the request of the bakery sector, Didess is launching a brand-new range: Didess for Bakeries. From delicious bordalou tartlets to moist cakes and practical dough sticks — specially designed so bakers can fully unleash their creativity.

2022

Collaboration with Migino

Together with nut specialist Peter De Rycke of Migino, Didess creates the 'Crunchy Nuts' — a unique collaboration between two specialist companies: one focused on nut pastes and oils, the other on refined decoration.

2022

New Tex collaboration and double Gouden Tavola

Together with Piet Van Steenbergen of New Tex, Didess launches 'New Tex By Didess'. The collaboration is celebrated with two Gouden Tavola awards and an additional nomination.

2023

Tarte Tatins with Filip Peeters

During lockdown, actor Filip Peeters discovered his passion for the upside-down apple tart. What began in his home kitchen quickly grew into a success. Together with Didess, he is launching four refined Tarte Tatins — from the classic apple-and-lime to a surprising pearl onion with thyme.

2025

Didess grows together with Perfect Serve

With Didess joining the Perfect Taste Group, which also includes the Dutch company Perfect Serve, a powerful new culinary collaboration has emerged.