FAMILY BUSINESS WITH INTERNATIONAL APPEAL
Cand'art has perfected and internationalized the art of baking hard sugar confectionery over the years.
Taste is our profession
Since 1930, Candart has been a master in making confectionery. Immerse yourself in the history and craftsmanship of this Belgian company.
1930
Lambert Matheï establishes a candy confectionery in the center of Bilzen, at Kattebroekstraat. The range included artisanally produced sweets such as licorice, liquor bonbons, gums, marshmallows, and cuberdons. Alfons, one of his eight children, had received training as a confectioner in Liège at Confiserie “le Vainqueur”. "Le Vainqueur" provided the inspiration for the name of their own company "confiserie De Palm” – after the palm awarded to the victor.
In 1965, Alfons initiated a complete switch to hard sugar confectionery – at that time including both sweets and lollipops. At that time, lollipops were 'cooked' over an open fire, an intensive and arduous labor.
1973
In 1973 Alfons takes over the company from his family and installs the first automatic lollipop production line. Together with his two sons, Lambert and Paul, the company continues to grow into a lollipop specialist. The two brothers then take over the business from their father in 1978.
In 1988, Paul sells his shares to his brother Lambert and his wife Daniëlle. They lead the company for the next 33 years. Under their leadership, the company grows steadily, causing the premises on Kattebroekstraat to become too small. They move to the 'De Spelver' industrial estate in Bilzen, where a brand-new factory is built. Meanwhile, sons Bart and Johan also come to help in the business.
Johan is initiated into the secrets of confectionery and sugar baking and gains experience abroad. He quickly comes up with new ideas in the kitchen. De Palm also gradually starts to export more abroad, so an internationally sounding name becomes necessary. De Palm is renamed Cand’art.
2000 - 2020
After 2000, Cand’art positions itself increasingly as a leader in food safety and hygiene. Since December 2004, Cand’art achieves the IFS certificate 'Higher Level' annually. Despite ultra-modern cooking techniques and production machines, the artisanal aspect of working with sugar is never lost.
With his experience and technical knowledge of lollipop production, collaborations with several machine manufacturers arise, where new developments and production lines often run trials at Cand’art before being launched in the market.
In 2008, the machines of Confiserie Weyn in Sint-Niklaas are taken over. This is followed by the acquisition of the Hirsch brand in Germany in 2015.
2020 - ...
At the end of 2021, Herman Wellens takes over the company. In 2023, Rutger Devoldere also joins the company's capital. Johan Matheï, son of Lambert and Daniëlle, stays on board.
The website and corporate identity are given a makeover and the new owners resolutely focus on further automation, international growth through private label, and the development of new products.
As a result, the Cand’art and Hirsch brands are revitalized in 2023, and about ten new products are brought to market.
Lambert Matheï establishes a candy confectionery in the center of Bilzen, at Kattebroekstraat. The range included artisanally produced sweets such as licorice, liquor bonbons, gums, marshmallows, and cuberdons. Alfons, one of his eight children, had received training as a confectioner in Liège at Confiserie “le Vainqueur”. "Le Vainqueur" provided the inspiration for the name of their own company "confiserie De Palm” – after the palm awarded to the victor.
In 1965, Alfons initiated a complete switch to hard sugar confectionery – at that time including both sweets and lollipops. At that time, lollipops were 'cooked' over open fire, an intensive and arduous labor.
In 1973 Alfons takes over the company from his family and installs the first automatic lollipop production line. Together with his two sons, Lambert and Paul, the company continues to grow into a lollipop specialist. The two brothers then take over the business from their father in 1978.
In 1988, Paul sells his shares to his brother Lambert and his wife Daniëlle. They lead the company for the next 33 years. Under their leadership, the company grows steadily, causing the premises on Kattebroekstraat to become too small. They move to the 'De Spelver' industrial estate in Bilzen, where a brand-new factory is built. Meanwhile, sons Bart and Johan also come to help in the business.
Johan is initiated into the secrets of confectionery and sugar baking and gains experience abroad. He quickly comes up with new ideas in the kitchen. De Palm also gradually starts to export more abroad, so an internationally sounding name becomes necessary. De Palm is renamed Cand’art.
After 2000, Cand’art positions itself increasingly as a leader in food safety and hygiene. Since December 2004, Cand’art achieves the IFS certificate 'Higher Level' annually. Despite ultra-modern cooking techniques and production machines, the artisanal aspect of working with sugar is never lost.
With his experience and technical knowledge of lollipop production, collaborations with several machine manufacturers arise, where new developments and production lines often run trials at Cand’art before being launched in the market.
In 2008, the machines of Confiserie Weyn in Sint-Niklaas are taken over. This is followed by the acquisition of the Hirsch brand in Germany in 2015.
At the end of 2021, Herman Wellens takes over the company. In 2023, Rutger Devoldere also joins the company's capital. Johan Matheï, son of Lambert and Daniëlle, stays on board.
The website and corporate identity are given a makeover and the new owners resolutely focus on further automation, international growth through private label, and the development of new products.
As a result, the Cand’art and Hirsch brands are revitalized in 2023, and about ten new products are brought to market.
Quality from Belgium
