Belgian Producer of Marzipan since 1923
Louis D’Anvers first opened shop in Antwerp, Belgium, in 1923 offering fine confectionery including marzipan, fondant & ground almonds of pure excellence. Since the beginning, the company originally named, “Massepain Sleeubus” has developed over a century to produce expertly crafted marzipan & confections. Their tried and tested recipes have proven to become an instant fan-favorite from using hand-picked ingredients to produce fine marzipan.
1874
Frans Emiel Sleeubus, a baker from Schelle and married to Anna Celis, played a central role in the narrative. Together, they raised three children, one of whom, Louis, was born at the dawn of the 20th century. At the young age of twelve, Louis began his apprenticeship under his father, initially serving as a delivery person on the daily bread route before transitioning into the role of a baker’s assistant in the production process.
1922
Following his marriage to Maria Bastiaens, Louis embarked on a quest to establish his own enterprise in the bustling city. A year later, his aspirations materialized as he acquired a confectionery shop located at Isabellalei 94, a vibrant hub of shopping in Antwerp. Although he learned the craft from his father, he wondered if that knowledge would be sufficient to successfully launch his own business.
1923
On March 5, 1923, Louis opened the doors. With small steps, a big heart and traditional sweets, he gradually began making a name for himself in Antwerp.
1930
Due to the generosity and enthusiasm of the Antwerp locals, Louis found it necessary to expand his space. He relocated to the neighboring building where he established Usine de Massepain Sleeubus L. Almonds and Sugar. This move proved effective, as it allowed crowds to gather in long lines, eager to savor what he had to offer.
1951
Tragedy struck as Louis lost his life while vacationing on the northern Italian coast. A landslide occurred during a swim with his children Annette and Joseph along with a family friend. In a panic-driven moment of self-preservation a 12-year-old Italian child clung to Louis for safety. Though he heroically saved the child he ultimately succumbed to the water exhausted from his efforts. Louis was honored with a grand funeral in Schelle where he was deeply respected for his contributions to political and socio-cultural causes.
1959
After Louis’s passing, Jef, his younger brother and seasoned master baker, managed the operations during the initial years. In 1959, the legacy of Sleeubus was handed down to the next generation when Joseph, Louis’s son, and Herbert Bossuyt, Mariette’s husband, stepped in to carry on the family tradition. Massepain Sleeubus BVBA was fortunate to ensure that this delightful treat would continue to be a cherished part of their heritage.
1975
When Herbert Bossuyt passed away, Joseph Sleeubus was the only manager at the time. Herbert’s son-in-law, Jacques Van der Planken, became the second manager in 1977 and gradually took the lead in production, which further ensured the quality of the products. In 1978, due to the success of the Fondant, a new production line was put into operation featuring three beautiful copper boilers as a showpiece.
1986
Heidi Sleeubus, Joseph’s eldest daughter, and third generation Sleeubus, took over the administration of Massepain Sleeubus and remained the face for their loyal customers until the end of 2019 the counter in the Isabellalei. Upon Joseph’s retirement, Guy Bell, Heidi’s husband, joined the daily management.
2018
In the building at Isabellalei 92, it was a cherished tradition that every afternoon was spent enjoying a meal with family. Amid many discussions about the future, the topic of succession naturally arose. A brief survey within the family revealed that Frederic and Christoph, the sons of Jacques, along with Katleen, the youngest daughter of Joseph, were keen on carrying forward the family legacy. To guide the operational management into the 21st century, Bart Peelmans, a family friend since the 1990s with deep roots in the food industry, was invited to collaborate. Today, Louis D’Anvers honors the past while embracing future possibilities, supported by a dedicated team of employees rich in experience, passion, and expertise.
Indulge in Louis D’Anvers Marzipan
