1993 Deleye Food is Founded
As a young pastry chef, Carlos Deleye took part in fairs and competitions worldwide. Despite his young age, he often turned out as a laureate.
In 1993, he left his small bakery to start creating Deleye Products. Under the Deleye name, Carlos brought innovative concepts to the market: frozen refined dessert products. In 2009, Deleye Products moved to a larger plant in Mouscron.
1996: Didess is founded
Patissier Dirk Peeters starts Didess, short for Dirk Desserts, in a small bakery in Gierle. He starts baking fresh butter biscuits and mini cakes for local restaurants.
In 1999 Didess moves to a bigger place, in 2005 Didess invests in the construction of a brand new bakery on the outskirts of Gierle, which meets the latest requirements and offers room for further expansion.
2013: Startup 'Frozen Elements'
Two steady values in the patry field, Deleye and Didess have, inspired by Roger Van Damme, joined forces to create the concept of Elements. Elements is the result of an intensive culinary quest driven by the desire for renewal. A complete renewal of the dessert range. Because, in contrast with the expansive tendency of our current food culture which constantly is subjected to innovations, the dessert menu remained virtually unchanged all these years.
2013: Frozen Elements wins the Horeca Expo Innovation Award
In 2013 Roger van Damme, Carlos Deleye and Dirk Peeters win the Horeca Expo Innovation Award for their unique dessert concept 'Frozen Elements'.
2014: Frozen Elements and Diamond Collection land two Golden Tavolas
At the Tavola in 2014, Frozen Elements also wins the prize together with the ready-made dessert concept, the Diamond Collection. The Diamond Collection is a selection of complete desserts based on Elements, specially composed by Roger van Damme. This makes the 3rd and 4th Golden Tavola in row for Didess.
2017: Roger Van Damme is voted ' The Best Pastry Chef in the world'!
From pastry chef to award-winning chef, Roger van Damme certainly qualifies as a unique figure in the culinary world. Since the 90’s, his Antwerp restaurant Het Gebaar has been a
reference and much loved for its heavenly desserts and original lunch specials. Dessert Trofee, Coupe du Monde, Guardian Pastry Award, Chef of the Year, a Michelin Star and as the cherry on top ‘BEST PASTRY CHEF OF THE WORLD’. Roger van Damme has earned his stripes. That’s why we consider it an honour to be able to work with him to create Elements.
2018: Startup Amelioras
Earth, herbs, heavenly flavors ; that’s where Amelioras stands for. We wanted to go back to nature, Earth and the essential elements. To keep the flavors as pure as possible we only work with fresh herbs that we hand-pick and transform into a surprisingly tasteful result. Amelioras adds a sparkle of freshness to your sweet and savory dishes and will pleasantly wow your customers.