Confiserie Larmuseau in Gent

Discover delicious traditions

BABELUTTEN

ONTDEK ZE HIER

CUBERDONS

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SNEEUWBALLEN

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TALAMINI IJS

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TALAMINI IJSTAARTEN

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Zone 1

Standaard levermoment:

Dinsdag tot vrijdag ofwel in tijdsblok 8u-13u ofwel in tijdsblok 13u-18u

Aangepast levermoment:
Zaterdag 9u-13u of ’s avonds na 18u op levermomenten zone met toeslag van 4,99 €

Zone 2

Standaard levermoment:

Woensdag of vrijdag ofwel in tijdsblok 8u-13u ofwel in tijdsblok 13u-18u

Aangepast levermoment:
’s avonds na 18u op levermomenten zone met toeslag van 7,99 €

Postcode start met 99

Standaard levermoment:

Dinsdag of donderdag ofwel in tijdsblok 8u-13u ofwel in tijdsblok 13u-18u

Aangepast levermoment:
’s avonds na 18u op levermomenten zone met toeslag van 7,99 €

Postcode start met 91 of 92

Standaard levermoment:

Dinsdag ofwel in tijdsblok 8u-13u ofwel in tijdsblok 13u-18u

Aangepast levermoment:
’s avonds na 18u op levermomenten zone met toeslag van 9,99 €

Zone 5 (postcode start met 93 tot 97)

Standaard levermoment:

Woensdag ofwel in tijdsblok 8u-13u ofwel in tijdsblok 13u-18u

Aangepast levermoment:
’s avonds na 18u op levermomenten zone met toeslag van 9,99 €

100 years of snowballs at Ghent confectionery Larmuseau

The very first snowballs are concocted in the Supra confectionery in Ghent, which is owned by confectionery, chocolate and biscuit manufacturer, August Larmuseau. Indeed, it is his search for an affordable alternative to the then extremely expensive chocolate that gets the proverbial ball rolling.

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100 years of snowballs at Ghent confectionery Larmuseau

WWII hurtles by and the country is flooded with cheap Dutch confectionery products. Closure looms. However, the desire for the perfect snowball persists. August perseveres and finally outclasses the numerous copycat snowballs with a superior flavour and genuine authenticity.

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100 years of snowballs at Ghent confectionery Larmuseau

August’s son, Georges, takes over the business and it enjoys renewed success. Meanwhile, snowballs are now available in every village store. And what does Georges do to round-up customer accounts? He throws in some extra snowballs of course! An extremely palatable way to eliminate small change.

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100 years of snowballs at Ghent confectionery Larmuseau

Once again, the confectionery is passed from father to son. New owner, Johnny, boasts 13 years in the business and knows precisely how to make the perfect snowball. Free from flavour enhancers or preservatives, the snowball remains a deliciously pure, seasonal product.

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100 years of snowballs at Ghent confectionery Larmuseau

Eventually Johnny also goes in search of someone to breathe new life into the snowballs. A young entrepreneur from Ghent, Tanguy Serraes, joins the Ghent confectionery. He’s entrusted with the secret family recipe and immediately sets about learning the tricks of the trade. A year later he also acquires Talamini and gives the celebrated ice cream parlour a brand new look.

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100 years of snowballs at Ghent confectionery Larmuseau

In 2018, Tanguy decides that the time is ripe to dust off a number of other authentic recipes. Larmuseau relaunches a delicious range of traditional and authentic confectionery products that are unique in terms of their flavour, shape, appearance, history and quality. Keen to discover these delicious sweet treats for yourself? Larmuseau opened 2 new shops in 2018, where customers can enjoy an extremely personal service and sample the latest goodies. Mid 2018 Joeri Pergoot (co-partner since 2017) acquired the shares of Tanguy Serraes. Consequently, Tanguy Serraes has left the company.

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De sneeuwballen van onze confiserie in Gent kregen in 2009 de erkenning door VLAM als Vlaams Streekproduct. We zijn enorm trots dat de nadruk gelegd wordt op onze authentieke ambacht en kunnen ons product nu nog meer in de kijker zetten.

Meer over Vlaamse Streekproducten

Ook UNIZO zegende onze sneeuwballen met het authenticiteitslabel Handmade in Belgium, dat aantoont dat onze producten kwaliteitsvol en authentiek zijn en het verschil maken voor de moderne consument.

Waar het HIB-label voor staat