Now here from Belgium, Lotus Biscoff Spread is made from the regionally popular caramelized coffee biscuit.
In 1932, Belgian baker Jan Boone Sr., crafted a caramelized biscuit with nothing but natural ingredients. He named it after the lotus flower, symbolizing purity. In the 1950s, he started wrapping the biscuits individually. Cafes and restaurants eagerly snapped them up, as the choice biscuit to serve with coffee — the name Biscoff itself is a combination of “biscuit” and “coffee!”
Then the Belgium people developed a very particular and unique habit: for decades, they put this favourite biscuit on their bread: whole, crumbled, or dunked in coffee, tea or milk first. Delicious, but hardly practical. An enterprising Belgium mum had a bright idea to turn it into a creamy spread. She created her own recipe and entered it in The Inventors TV show competition, making it to the finals. Afterwards, she worked with Lotus Bakeries to bring Biscoff spread to its smooth perfection — and to market.
Today, Lotus Bakeries is still family-owned and based in its home town of Lembeke, producing six billion biscuits a year — plus smooth spread and ice cream — to be savoured worldwide.
You can find Lotus Biscoff Spread in aisle #8.