The idea emerged during the annual Day of Agriculture. Visitors were guided through the nursery, seeing the plants, touching the leaves and experiencing their aroma. Yet something was missing.
Bay needed to be more than something you see and smell. It had to be tasted as well. While bay leaves naturally have many culinary uses, offering food preparation on such a busy day was simply not practical. And so the idea arose to create a bay-based drink, made from fresh bay leaves. Not driven by commercial ambition, but as a natural extension of our story and a wonderful opportunity to develop a unique local product.
A distinctive, aromatic character
The liqueur is prepared according to our own recipe and is intended as a bay digestif. Its flavour is smooth and gently sweet, finishing with a clear note of bay that lingers pleasantly. At 30% alcohol, it is expressive yet balanced, with a spicy character and a recognisable aroma. A drink to be savoured slowly, not hurried.
Bay chocolate
Over time, our liqueur has also found its way into other creative applications. Restaurant Coté Préféré in Jabbeke once used the liqueur as a theme throughout an entire menu: from aperitif to dessert, including a sabayon infused with bay liqueur. Stephan Dumon of PUUR Chocolat in Sint-Andries has even incorporated the liqueur into a delicious chocolate. Originally conceived as a small giveaway at trade fairs, the chocolate is now also available in his shop.
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