Tendance Glacée is an artisanal ice cream maker based in Flawinne, near Namur, founded by Maryne Poppe after she left her advertising studies in 2011 to train in ice cream making. The business began in 2013 when she took over the Allard bakery in Flawinne and turned it into a shop and workshop dedicated to handmade ice cream, while keeping the traditional Baisers de Flawinne on sale. The company serves consumers looking for artisanal desserts for everyday enjoyment and special occasions, as well as event clients and partner venues. It positions itself around craftsmanship, freshness, and local sourcing, using quality ingredients from short supply chains and producing a range of ice creams, sorbets, cakes, and event desserts. Over time, Tendance Glacée has grown into a family team of around ten people and has expanded its presence with a second boutique in central Namur. It also works with partner restaurants and other establishments that offer its products to their customers. Key Offerings Artisanal ice cream pots : A wide range of handmade ice creams in classic and original flavours, sold in pots for takeaway and everyday enjoyment. Sorbets : Fruit-based sorbets made in-house, including seasonal and more inventive flavour combinations. Ice cream cakes and custom cakes : Personalizable cakes and frozen desserts for birthdays, communions, family celebrations, and larger gatherings, with some signature items available from stock. Gluten-free and lactose-free options : Selected products adapted for customers with dietary restrictions, including lactose-free ice cream and cakes. Baisers de Flawinne : The local specialty that the company continues to sell alongside its ice cream range. Event services and accessories : A mobile ice cream bar for events, plus toppings, sauces, cones, candles, and decorative items to complete celebrations. Core Values Artisanal craftsmanship : The company emphasizes handmade production, careful preparation, and a strong focus on quality in every product. Local sourcing : It highlights ingredients from short supply chains and local producers, reflecting a preference for nearby and fresh inputs. Freshness and seasonality : Flavours and event offerings are built around seasonal availability, with fresh products used whenever possible. Customer care and flexibility : Tendance Glacée offers made-to-order desserts, custom designs, and solutions for dietary needs and special occasions. Passion and continuous improvement : The founder’s personal commitment to the craft is central to the brand, and the company keeps refining its work through competitions and new projects. Unique Aspects Award-winning founder : Maryne Poppe was named “Best Belgian Artisan Ice Cream Maker” in 2016 after a multi-stage competition, giving the brand strong craft credibility. Two-location presence : The business now operates from Flawinne and a second boutique in central Namur, extending its reach beyond its original workshop-shop. Local specialty heritage : Tendance Glacée combines modern artisanal ice cream with the traditional Baisers de Flawinne, linking innovation to a regional specialty. Event-ready mobile concept : Its rental ice cream bar lets customers serve artisanal ice cream at weddings, company parties, school events, and private celebrations. Partner network : The company’s products are also available through a network of partner restaurants and other venues in and around Namur.
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