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.