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Pipaillon

Pipaillon: delicious homemade artisanal jam or preserves that rock

In 2014 Pipaillon landed in downtown Brussels to set up its artisan factory with a single goal: using old-fashioned savoir-faire to make decidedly contemporary products. The result is a range of jams, marmelades, chutneys, tapenades, candied lemon and spices... based on fresh, organic ingredients, from local producers, without any addition or preservatives. Top natural taste! Fans of Rock, the two partners, Catherine and Julien, work with music. Therefore, every creation gets a name that rocks!

Traditional, authentic recipes infused with childhood flavours alongside new, quick-selling creations. Timeless classics are displayed together with "Rock jams" with musical names like Deep Purple, Figgy Pop or Dancing Quince.

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The secret of Pipaillon: they praise slowness. Pipaillon takes two days to prepare its jams, three for strawberry. This is to give the fruit’s natural pectin time to work and let the blended spices reach their full strength.

Homemade, following the seasons and according to old tradition

Pipaillon offers delicacies according to the 4 seasons and according to 4 preservation modes. The fruit of the season is picked ripe and preserved with full attention and love to be tasted long afterwards. When a harvest is limited, such as for the Belgian Fagnes blueberry reap, Deep Purple jam (the name of Pipaillon’s blueberry jam) is released in a limited edition, for a purely selfish pleasure! This means that sometimes you have to be fast to get your hands on your favourite jam.

Everything is processed according to traditional methods, using sugar for jams, vinegar for chutneys, salt for preserved lemons and oil and pasteurisation for tapenades. Each range has its own colour code.

Who is Pipaillon?

At Pipaillon’s helm we find Catherine Bodson and Julien Leclercq.

Catherine’s passion is the land. From the Bodson nurseries at Herstal where her grandfather grew apples, pears and quinces, she was inspired by the women in her family: the gentle memory of Aunt Aline, in charge of the Hotel Jacoby at Lacuisine (you couldn’t make it up), and Aunt Yvonne and her fabulous preserves brought from her orchards at Scherpenheuvel. 

In 2013, Catherine wanted to get back to basics, to embrace her roots and her deep passion for cooking by launching herself into making and selling bottled delights. 

As for Julien, it was his friendship with Catherine, and especially his love of food, which literally pulled him in. He started as a client, and Pipaillon soon became his cafe of choice. A Cordon Bleu chef with common sense, he would buy himself jars for his home recipes. One thing led to another, and in 2014 he left his job in political communications and entered the atelier. From being an observer, Julien quickly turned into an adviser, before taking the leap and becoming a partner.

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