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Dirk Peeters
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Craftsmanship. Innovation. Passion.
At fourteen, Dirk Peeters chose to train as a pastry chef, chocolatier and glacier at Ter Groene Poorte in Bruges. From the very start his ambition reached far beyond a career as a traditional baker.
Dirk Peeters: "I wanted to learn from the greats. That's why, after completing my training, I went to work with 'Meilleurs Ouvriers de France' Marc Debailleul and Wittamer in Brussels. Since I had always harboured the desire to build my own business, I took the leap with Didess in 1996. At first I worked alone and personally handled the production, packaging, transport and sale of my biscuits and cakes."
It quickly became clear that our artisan-crafted, high-quality specialties were a great success in hospitality establishments across Belgium. Today, an enthusiastic team of over 47 employees works on the production and promotion of a broad range that is now available in more than 15 countries.