The museum

Mission

To make known the story of the transformation of cocoa into chocolate and to promote the health and quality aspects of Belgian chocolate.

Information Source

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 around 1480.
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).

Wine Tavern

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

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.