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.
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.
A family with
great taste
Over the years, the Biscoff family kept growing. Its unique taste can now be savoured as a smooth spread or as delicious ice cream.
