Reynaert pastry includes almonds, pineapple, marzipan and Grand Marnier. Together with the Reynaert bonbons they are on the menu of the royal family. They are prepared by the Royal Order of Master Pastry Bakers according to a well-kept secret recipe.
The Reynaert cake is inspired by the much older 'gâteau de Saint-Nicolas' and was developed in 1973 by the Master Bakers of Sint-Niklaas, namely bakery De Cock, bakery De Visscher, patisserie Stefan and patisserie Thierens.
Since 2013, the cake has been officially recognized as a regional product. Although some ingredients are not region-specific, this cake fits into our baker's traditions. The local bakers have kept this tradition alive for more than 40 years with the help of the sweet-natured inhabitants of Sint-Niklaas.
