Nobody really knows how old our recipes are. But we're constantly making new variations on them, using new techniques, reaching new markets, and doing it our own way.

Our products hit the freezer directly from the oven. The freezer nips them at once. After one meter they've already stopped giving off moisture, and moisture is critical for product quality. In the freezer they're surface-frozen in seconds, instead of 10 minutes.

Life'S irony;Human beings can be very foolish,for we only know this moment,for nobody knows what can happen the next moment nor tomorrow.

Nobody knows anything.

Nobody knows enough, but many know too much

Recipes tell you nothing. Learning techniques is the key.