In 1932, a Belgian baker named Jan Boone Sr., creates a caramelised biscuit with nothing but natural ingredients. He names it Lotus, after the flower that symbolises purity.
In the 1950’s, baker Boone starts wrapping the biscuits individually. It’s eagerly snapped up by cafés and restaurants as the biscuit to be served with a coffee. It’s an instant hit because taste wise, coffee and the caramelised biscuit have complementary profiles. They boost each other’s flavour.
Through the years, Lotus Biscoff’s popularity spreads far beyond borders. Coffee lovers all over the world ask for a Lotus Biscoff with their latte or espresso. Unsurprisingly, the name Lotus Biscoff itself is a combination of ‘biscuit’ and ‘coffee’.