PastryMarzipan & praliné log
Line your rolled sponge with a thin layer of 33 % marzipan, fill with a hazelnut-crunch praliné and roll up: a soft log with a crunchy heart.
Our clients · Artisans
The partner of artisans
Pastry chefs, chocolatiers, bakers, ice-cream makers: Silly crafts exceptional ingredients for you, in quantities that fit your workshop.
FSSC 22000 & Rainforest AllianceMade in Brussels since 1988Pickup & delivery short lead timesBespoke formats & content
Our promise
A workshop's exactingness, a partner's flexibility
Since 1988, Silly has made confectionery ingredients in Brussels with artisanal know-how. The same exactingness as yours: selected raw materials, work to the exact degree, a constant taste.
Because a workshop isn't a factory, we deliver in small packs and adapt each product to your recipe: almond content, flavour, colour, grind.
A sample, a piece of advice, a fine-tuning: our team stays reachable and close to your creations.
Designed for your workshop
Three reasons to work with Silly
Small packaging
Cartons from 2 to 6 kg and buckets from 2 to 5 kg: order just what you need, keep an always-fresh product, no overstock.
Bespoke
Almond content, flavour, colour, size, format: we adjust the ingredient to your recipe and your signature.
Samples & advice
A sample on request and a team that knows the trade to help you choose the right material.
3 famillesA complete range
Everything a gourmet workshop could dream of
Marzipan (22% to 50% almond), crunchy brésilienne, nougatine cooked in copper kettles: three families, the full palette to compose, fill, coat and elevate your creations.
One house, one contact, a constant quality from one end of your menu to the other.
Inspiration
Three ideas to elevate your creations
Simple, proven ideas to get the best from our ingredients, to adapt to your signature.
Pastry
Ice creamVanilla ice cream & praligrains
Fold in the fine hazelnut crunch at the end of churning or as a variegato: the crunch holds in the cold and the caramelised note wakes up the vanilla.
Chocolate makingPralines coated in hazelnut crunch
Dip your ganache centres in tempered chocolate, then roll straight away in 2.5–4 mm hazelnut crunch: a crisp shell and a golden finish.
Our mindset
We don't sell you an ingredient: we entrust you with a material, ready to become your signature.
Frequently asked questions
Are you an artisan? We answer you
Do you offer small packaging?
Yes. Cartons from 2 to 6 kg, buckets from 2 to 5 kg: formats designed for a workshop, without overstock or waste.
Can I receive a sample before ordering?
Of course. We send a sample on request so you can validate texture, almond content and size on your own recipes.
Do you adapt your products to my recipes?
Almond content, flavour, colour, grind, format and packaging are adjustable. Tell us your use, we shape the right ingredient.
How do I place an order?
Contact our team: we confirm availability, formats and lead times. Pickup in Brussels or short-lead delivery.
At your service
A sample for your next creation
Tell us your recipe and ideal format: our team replies quickly, with a sample if needed.