The Vermeiren family has been known as a baker's family since 1650.
At that time, each baker had its own recipe. Butter, spices and honey were added to the dough, resulting in a spicy biscuit that could be kept for a long time.
The Vermeiren bakery was first located in the city centre of Puurs. Vermeiren was a typical village baker that made caramelised biscuit figures in addition to bread. In 1919, Achilles Vermeiren took the decision to bake caramelised biscuits exclusively for 'dealers'.
In 1947, Achilles, with his sons Albert and Arthur, moved to Hingene-Bornem and converted an old brewery into a caramelised biscuit bakery. One year later (1948), Albert built the first semi-automatic oven with this own hands.
At the end of the sixties, this oven was replaced by a new automatic oven that was specially converted for use by the bakery. After all, you can't bake traditional caramelised biscuits with an 'ordinary' industrial oven. Thus at the time, Albert and Arthur implemented a number of innovative modifications.
During the fifties, the first variant of caramelised biscuits was put on the market: 'Full-wheat' caramelised biscuits with whole grain flour. The name 'Voltarwespeculoos', or full-wheat caramelised biscuits, was thought up by grandfather Achilles. These caramelised biscuits had the same form as the others. The two ridges, distinctive of a 'Vermeiren' caramelised biscuit, and the crooked angles and sides have remained the company's trademark. In fact, these ridges have been patented as the specific shape of a 'Vermeiren caramelised biscuit man'.
Demand continued to grow, and at the end of the eighties the second baking line was put into service. In 1989, the first caramelised biscuits were baked with organic flour.
Those on a low-sugar diet also want tasty food. Consequently in the mid-nineties, sugar-free biscuits sweetened with maltitol were put on the market.
In the meantime, there have also been experiments with variations on the traditional recipe. In 2000, Vermeiren Princeps surprised gourmets with traditional caramelised biscuits containing chips of almonds or chocolate.
As an innovative SME with its heart in the right place, Vermeiren Princeps has been producing'Fair Trade' caramelised biscuits since 1997. Since 2005, they have also been available with the Max Havelaar label. Here, the pursuit of solidarity and quality go hand in hand.
In 2006, Vermeiren Princeps began individually packaging caramelised biscuits.
From now on, one can also enjoy a delicious caramelised biscuit with a cup of coffee or tea in restaurants and cafes.
The seven types of caramelised biscuits are still made at the bakery in Bornem.
The two fully-automatic baking lines bake 1000 tons yearly for consumers in Belgium and abroad.