Cremerie Geybels rises in centuries-old Bremdonckhoeve Peerdsbos: art gallery makes way for artisan ice cream parlor (Merksem)

Speaking of good timing and a perfect match: on the first day of the Easter holidays, Cremerie Geybels opens in the Bremdonckhoeve opposite De Melkerij van het Peerdsbos. “Here in this oldest building in Brasschaat, we are continuing the hundred-year-old family tradition that started in 1921 on the Oude Bareellei in Merksem,” say artisan ice cream makers Patrick and Jens Vandermeiren.

1432. According to historians, that would be the year of construction of the Bremdonckhoeve. The farm was part of the forest estate that Isabella van Breda had donated to the Antwerp Sint-Elisabeth Hospital. Large parts of the domain were sold and parceled out. The Peerdsbos continued to exist and was owned by the Antwerp OCMW for a long time. Until the Flemish government purchased the forest in 2008. The forest is currently managed by the Nature and Forest Agency.

In a more recent past, the Bremdonckhoeve served, among other things, as a stable for two draft horses, a parking area for rental bicycles and as an art gallery. However, Wilfried Keteleer moved his beautiful art collection to the South of Antwerp.

Velvety soft

“We sensed an opportunity to continue our cremation story here. “Our family took over this beautiful business from the pioneering Geybels family in 1968,” says manager Patrick Vandermeiren (58).

“We have always continued to make the ice cream based on natural cream and butter according to Charles Geybels’ recipe. But the ice cream parlor disappeared after the move of our production to Sint-Job-in-‘t-Goor in 1998. Since then, we have only sold to the catering industry and also to private individuals through a number of sales points. But from March 30 we will once again have a cremerie where enthusiasts can enjoy in peace and quiet the velvety taste for which our ice cream is known far and wide.”

“We will be open Wednesday through Sunday from 12 noon to 6 p.m. Inside we can serve sixty customers. The terraces offer room for another forty people.”

Jens Vandermeiren

Cremerie Geybels

Patrick’s son Jens (27) is happily sinking his teeth into the new chapter of Bremdonckhoeve. “But I am not alone,” says Geybels’ co-manager. “On site, Nancy Vanderheyden will be our hostess, assisted by a team of experienced catering professionals. We will be open from Wednesday to Sunday from 12 noon to 6 pm. Inside we can serve sixty customers. The terraces can accommodate another forty people. Our triporteur, a nod to the rich past of our business, will act as an eye-catcher for walkers and other people with a sweet tooth.”

Farmer Van Gastel

Even today, the ice cream for Geybels’ coupes is still made with real farm milk from the cows of farmer Van Gastel from Brecht, combined with real vanilla from Madagascar and local ingredients. Connoisseurs know that this guarantees a taste experience that is miles away from industrial mass production. The range of ice cream, ice cream pralines and sorbets is supplemented with real Brussels waffles and pancakes, also according to old bakery recipes.

With the arrival of Crèmerie Geybels, not all art disappears from the Bremdonckhoeve. The operators want to offer local artists the opportunity to exhibit their work. Laurent Cruyt from Stekene starts off with his paintbrush canvases of iconic film scenes.

Cremerie Geybels, Bremdonckhoeve, Bredabaan 93 in Brasschaat (opposite De Melkerij Peerdsbos). Open from Wed to Sun 12pm to 6pm, www.geybels.be