Wallonia has long been celebrated for the exceptional quality of its confectionery industry, bringing exquisite chocolates and delectable cookies to the world.
Recent export figures and international accolades underscore the global appeal of these sweet and, rightfully sought-after, Walloon delights.
In 2023, Walloon exports of cookies and pastries experienced a remarkable 16.1% annual increase, contributing to the food and beverage sector's overall growth of 11.5%. This growth elevated the sector to the fourth-largest export category, with a total value exceeding €4 billion and accounting for 7.3% of Wallonia's total exports.
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Sirha Lyon 2025
Sirha Lyon, the world’s leading trade fair for Food Service and Hospitality, was held in Lyon (as per the event’s name) from January 23rd to 27th 2025, and highlighted Wallonia's confectionery excellence.
With one third of the participating Walloon companies presenting chocolates or biscuits, their participation reflected the region's rich heritage and creative prowess in confectionery arts.
Celebrating thirty years of participation at the event, the Walloon pavilion highlighted the region's commitment to both quality and innovation.
The Recipe for Success? Creativity and Quality!
Globally-speaking, the demand for Walloon chocolates can be attributed to their unparalleled quality and inventive assortment of flavours.
Chocolatiers throughout Wallonia prioritize premium ingredients, meticulous grinding and traditional mixing techniques – known as ‘conching’, to produce chocolates which contain a deep and rich taste.
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Their dedication to craftsmanship and innovation has captivated consumers, not only in neighbouring countries like France, Germany and the United Kingdom, but also in markets like Canada, Japan and the United States.
This widespread appreciation of Walloon chocolate has firmly positioned Belgium as the world's second largest chocolate exporter.
Culinary Distinction on the World Stage
But Sirha Lyon is not only a trade fair, it’s also the arena for the finals of some of the worlds biggest gastronomic competitions, like the Bocuse d'Or , the Pastry World Cup and the International Catering Cup.
Wallonia's influence extended to these competitive arenas, with two Belgian teams showcasing their appreciable talents by taking part in the Pastry World Cup and the International Catering Cup.
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Verviers-based chocolatier – jean-Philippe Darcis, coached the Belgian team in the World Pastry Cup, guiding three pastry chefs through an intense number of challenges centred around the theme of national heritage.
Simultaneously, a full-blown Walloon team featuring Nicolas Tournay – who championed the ‘Best Fish Tasting Award’ at the 2019 International Catering Cup (ICC) and Kevin Bernard, both from the Mont-à-Gourmet restaurant in Courcelles, competed in the ICC, demonstrating the region's culinary capability and dedication to excellence.
The bounteous amounts of first-rate chocolates and cookies deriving from Wallonia continue to enchant taste buds worldwide, driven by a harmonious blend of tradition, quality and innovation.
As the region garners international recognition and further expands its export horizons, its sweet creations stand as a testament to Wallonia's prosperous gastronomic heritage.
