Product development
Translating concepts and ideas into edible situations
champagne
For the 10 year anniversary of WECANDANCE festival we made their own Champagne. We managed to convince the amazing winemaker Nathalie Falmet to bottle her cuvée Brut under a private label.
Client
WECANDANCE
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In collaboration with the producer, we carefully select the grapes and blend components to achieve the desired taste profile.
For this wine, the composition is 70% Pinot Noir and 30% Chardonnay, with a dosage of 5g per liter -
In collaboration with the festival's marketing team and designers, we developed a label and communication strategy
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We connect with the finest suppliers, leveraging my extensive network of wine professionals
ice cream sandwich
During lockdown I studied the chemistry and art behind ice cream making. I developed several prototypes of ice cream sandwiches. They brought people instant happiness. I loved making these and look forward to working more with ice cream in the future.
These were dirty delicious AND vegan.
Client
A LUCKY FEW
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From idea, over studying the chemistry behind it, to testing a million recipes and ultimately producing these. All was done inhouse.
Flavour pictured is: chocolate, peanut butter, salted caramel, chunky peanut bits, black olive
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Extensive research led me to be able to write my own recipes + adapt them to vegan recipes.
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They were temporarily produced and served by HUMM in Antwerp.
Who knows what the future might bring…
It’s all love
In collaboration with a befriended wine importer, we made our own wine. Under my Pivò label, we bottled this cuvée called “it’s all love”. Listen to the audio fragment to hear what the inspiration for the name was. I loved every sip of this fresh and mineral German juice bomb.
Client
LASSO
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After outlining the desired flavor profile and vibe for this creation, the winemaker provided us with 15 individual wine samples. I then crafted a blend and recipe that perfectly aligned with our vision.
The producer scaled up this blend to a larger quantity, which was then bottled in both traditional bottles and KeyKegs
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The label was designed in-house and draws inspiration from the story of two friends collaborating to create this wine.
The look and feel seamlessly align with its flavor profile, creating a perfect harmony between design and taste
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My friend and professional partner in this project, Roeland Fort, expertly distributed the wine through his network
metamorphosis
In 2024 we made a non alcoholic petnat(pétillant naturel) in collaboration with the infamous team at RISH. Beyond proud about the result!
The non alc market is booming and I’m all for it. Can’t wait to make more of these collabs!
Client
WECANDANCE
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I took only a few brainstorm and tasting sessions to be completely alligned and ready!
Flavours: jasmin, timut pepper, hamamelis
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Market fit was seemless as more and more people prefer not to consume alcohol but do want to drink tasty stuf
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We coordinated distribution with betrusted partners.
It was available for horeca, retail and online.
