The story of Chocolaterie Guylian began in 1960 with
the marriage of Guy and Liliane Foubert. The son of
a baker, Guy Foubert learned his trade at the Antwerp
School of Confectionary and Patisserie… At the
time, Guy and Liliane Foubert had a small business in
the Sint-Niklaas area, producing and selling their own
pralines and truffles that they sold at markets. The
company name ‘Guylian’ was created through
the combining of the first names of the two founders
(‘GuyLian’).
Truffles were very popular during the winter months
and Guy and Liliane created the Chocolate Sea Shells
to increase sales in summer. The Sea Shells became so
popular, especially along the coast, that Guylian made
them the focus of the business. Guy Foubert was the
first to introduce modern technology into a cottage
industry. He succeeded in producing Sea Shells in large
quantities with out changing any details of the basic
recipe dating from 1958.
In 1988 Guylian’s modern day factory was established.
75 tonnes of fine Guylian specialty chocolates are produced
in Sint-Niklaas everyday. Guylian’s unique chocolate
creations are now sold in more than 140 markets worldwide.
Guylian chocolates are available in most leading supermarket,
variety, department and convenience stores across Australia.
The Guylian Quality Philosophy
The unique combination of finest ingredients, sophisticated
and exclusive production methods and stringent quality
controls ensure the consistent excellence of every Guylian
product. Because freshness is so crucial, Guylian has
produced a “just in time” production and
logistics system with speedy delivery worldwide, in
order to guarantee that all products maintain their
full flavour and freshness. Guylian’s unfailing
focus on quality ad freshness is building a strong brand
image and an enviable reputation among discerning chocolate
lovers throughout the world.
Visit the Guylian
international website.