This is how we make your sauces
We have been passing on the pleasure of making sauces to our customers for three generations! As a real family business, we still stir the sauce pots ourselves. Each of our traditional cold sauces is prepared with love, using real natural ingredients.
Family tradition in sauces
Sauces, pickles, and equipment for frying
Lea en Hugo De Boeck-Vandenwyngaert start a wholesale and production company in deep-frying products. They sold potato machines and produced cardboard French fries’ trays and 3-litre packaging buckets. In addition, they made their own sauces on a small scale. Their mayonnaise, salad dressing, extra sauce, tartare, and pickles were eagerly sought after.
1962
Birth of our first famous sauce: Andalouse
In the 1960s, the assortment of cold sauces was limited. Lea wanted to change that. She found inspiration in a recipe called ‘sauce from Andalusia’ – a kind of gazpacho sauce that does not really go with French fries. She was only satisfied after two years of experimenting and testing before launching the one and only Andalouse sauce. It turned out to be a succesful sauce, which Anda Sauces still makes today using the original recipe.
Late 1960s
Growth and increased focus on sauces
In the early 1980s, Lea left the sauces manufacturer and wholesaler. But she couldn’t let her passion for sauces go and so a few months later she founded De Boeck Foods. DBF still sold deep-frying products, but also increased its production of cold sauces for chip shops. To allow those traditional sauces to fully mature and develop their flavours, Lea bought her first warehouse.
Early 1980s
Anda Sauces – a new brand on the market
Other wholesalers were also looking for quality cold sauces. They showed interest in De Boeck Foods’ sauces, but did not purchase them because they had the name of their wholesale competitor. This is why Lea and her son Jimmy started the Anda Sauces brand – after their very first successful sauce Andalouse. Jimmy took full responsibility for the traditional production of sauces, while De Boeck Foods continued to focus on deep-frying products.
1984
“
I passed on my passion to my son, Jimmy. Today, he’s still engaged in the craft. He manually weighs the ingredients to make sure everything is just right and the taste is really great. No machines are used for that!”
More family in the business
The new approach drives the business and Anda Sauces is growing. Jimmy’s wife Hilda boosted the Anda workforce as she took over the financial management. A little later, her sister joined the family business. She was the first employee in the production team.
1985-1990
Sauce company par excellence
The delight in sauces prevailed in the family and the wholesaler De Boeck Foods is sold. From then on, the whole family has been proudly working on the traditional cold sauces, which are distributed via wholesalers to catering establishments.
2000
Further expansion and modernisation
Grandson Jeroen joined the company and took responsibility for sales and marketing. Granddaughters Ine and Silke took on marketing and communication to increase awareness and grow customer demand.
2015-2020
An independent family business with a taste tradition
Today, the family and 20 employees prepare their traditional sauces with great passion. These are sold exclusively to the catering industry. All chip shops, snack bars, sandwich shops, restaurants, and so on, receive personalised service in addition to the super-creamy sauces.
Today
Sauces, pickles, and equipment for frying
Lea and Hugo De Boeck-Vandenwyngaert started the company La William as a wholesaler in deep-frying products. They sold potato machines and produced cardboard French fries’ trays and 3-litre packaging buckets. In addition, they made their own sauces on a small scale. Their mayonnaise, salad dressing, extra sauce, tartare, and pickles were eagerly sought after.
1962
Birth of our first famous sauce: Andalouse
In the 1960s, the assortment of cold sauces was limited. Lea wanted to change that. She found inspiration in a recipe called ‘sauce from Andalusia’ – a kind of gazpacho sauce that does not really go with French fries. She was only satisfied after two years of experimenting and testing before launching the one and only Andalouse sauce. It turned out to be a succesful sauce, which Anda Sauces still makes today using the original recipe.
Late 1960s
Growth and increased focus on sauces
In the early 1980s, Lea left La William. But she couldn’t let her passion for sauces go and so a few months later she founded De Boeck Foods. DBF still sold deep-frying products, but also increased its production of cold sauces for chip shops. To allow those traditional sauces to fully mature and develop their flavours, Lea bought her first warehouse.
Early 1980s
Anda Sauces – a new brand on the market
Other wholesalers were also looking for quality cold sauces. They showed interest in De Boeck Foods’ sauces, but did not purchase them because they had the name of their wholesale competitor. This is why Lea and her son Jimmy started the Anda Sauces brand – after their very first successful sauce Andalouse. Jimmy took full responsibility for the traditional production of sauces, while De Boeck Foods continued to focus on deep-frying products.
1984
“
I passed on my passion to my son, Jimmy. Today, he’s still engaged in the craft. He manually weighs the ingredients to make sure everything is just right and the taste is really great. No machines are used for that!”
More family in the business
The new approach drives the business and Anda Sauces is growing. Jimmy’s wife Hilda boosted the Anda workforce as she took over the financial management. A little later, her sister joined the family business. She was the first employee in the production team.
1985-1990
Sauce company par excellence
The delight in sauces prevailed in the family and the wholesaler De Boeck Foods is sold. From then on, the whole family has been proudly working on the traditional cold sauces, which are distributed via wholesalers to catering establishments.
2000
Further expansion and modernisation
Grandson Jeroen joined the company and took responsibility for sales and marketing. Granddaughter Ine took on marketing and communication to increase awareness and grow customer demand.
2015-2020
An independent family business with a taste tradition
Today, the family and 20 employees prepare their traditional sauces with great passion. These are sold exclusively to the catering industry. All chip shops, snack bars, sandwich shops, restaurants, and so on, receive personalised service in addition to the super-creamy sauces.
Today
Our Team
Ioannis Simos
Sales advisor
Ioannis represents the regions of Hainaut, Brussels, northern France and western Walloon Brabant. He has joined our team since September 2018.
Maud Herten
Sales advisor
Maud is responsible for the regions of the Kempen, Limburg, Liege and eastern Flemish Brabant. She has been part of our team since February 2021.
Valentin Vekeman
Sales advisor
Valentin has represented the regions of Namur, Luxembourg and eastern Walloon Brabant since January 2024.
Dirk De Hertogh
Sales Manager
Dirk is responsible for leading, training, and motivating the sales team within Anda.
Our production team
Production sauces
Our sauces stand or fall with their artisanal production process. So, everyone in the production team contributes to the process.
Hilda, Leen, Jeroen, Silke, Alessandro
Back office
Our strong back office team also contributes to the success of Anda Sauces by being permanently available to answer customer questions.
Vandenwyngaert
The family
Together, we guarantee a personal approach and excellent service. In this way, we want to be a reliable partner for all our customers.
join our team
Check out the vacancies or send an impromptu application!
Wholesaler?
Let’s work together!
Business owner?
Request a taste sample or make an appointment with our representative!
Wholesaler?
Let’s work together!
Business owner?
Request a taste sample or make an appointment with our representative!
