• Sam Levy’s village, Borrowdale
• Village walk, Borrowdale
• Arundel village, Mount Pleasant
• Highland park
• Greenfields HALAL, Belvedere
• Cardinals Corner NEW Belgian chocolates are famous worldwide for their quality and taste and, for the first time in its history, Hans brought fine, handcrafted Belgian chocolates to the people of Zimbabwe and enabled them to enjoy a much nicer chocolate
than what was currently available. A small workshop employing three people was established in Mount Pleasant, but Chocolart soon grew out of these premises and moved to Doon Estate in Msasa, where the first retail outlet was opened under the name Cocoa Tree. Today 16 people are employed on those same premises and the chocolates and pastries continue to be handmade there. In 2006, Cocoa Tree and the wholesale name Chocolart were merged into one: "Veldemeers" - named after Veldemeers Lane in Flanders, Belgium where Hans lived before he moved to Africa. Also during 2006, Veldemeers launched its "authentic continental pastries" range. Hans went to Europe for croissant-making training and started to sell freshly baked croissants, mini-baguettes, pastries and cakes from the coffee shop in Doon Estate. Recently, two bakers from Belgium enjoyed a 10 day stay in Harare to train the local bakery staff. Today, Veldemeers has a retail outlet at Arundel Village in Mount Pleasant, a cafe and factory at Doon Estate, an outlet at Café Nush in Avondale and a small outlet in Lusaka, Zambia. Hans remains very involved in the business alongside his team of dedicated staff and managers. About us
All our ingredients with the exception of butter, flour, cream, sugar and eggs are sourced directly from Belgium and are what make our products truly unique in Zimbabwe. Each chocolate is individually handmade by professional staff at our factory in Doon Estate, where our well trained bakers also make our speciality croissants, pastries, cakes and breads. Veldemeers only uses Belgian chocolate in all our production processes - this chocolate contains only cocoa butter, no other vegetable fats are added. Cocoa butter melts at body temperature, which is the reason why our Belgian chocolates simply melt away in the mouth!
