To make known the story of the
transformation of cocoa into chocolate and to promote the health and
quality aspects of Belgian chocolate.
Choco-Story, the Chocolate Museum is
a source of data and historical, geographical and botanical information
as well as recipes for
- industrial and individual chocolate makers
- teachers and students
- chocolate lovers
The Chocolate Museum
- visit the rooms of the museum
- consult a vast library containing works on cocoa and chocolate
- talk about chocolate with experts
The Maison de Croon
The Maison de Croon dates from
It was originally a wine taverne
It was later used by patissiers and tart makers
In the 20th century, it was
variously used as the headquarters of the employment exchange, the
police training school, Crédit Communal de Belgique and VDAB (the
Flemish Employment Bureau).
The taverniers were small wine
merchants who delivered mainly within the town. They also ran wine
taverns where they filled up pitchers, tankards, jugs and small barrels
for the people of Bruges. Only wine was sold and drunk in the taverns.
Food was available in the cafés and you could drink beer in the inns.
The patissier baked pastries (pies
filled with chicken, game or similar).
The tart maker baked tarts mainly with fruit, fresh cream or marzipan.
The baker baked the bread.