About Advolicious

From training and craftsmanship to my own brand

My name is Sven Desot, founder of Advolicious.

Advolicious grew from a passion that started long before the brand itself existed. My interest in hospitality, pastry, chocolate, ice cream making and the development of flavourful products began during my studies and continued to grow through various internships and professional experiences.

Over the years, I gradually built up both knowledge and practical experience. Today, that experience forms the foundation of how I approach Advolicious: quality, craftsmanship and taste are always at the heart of everything I do.

2013–2017 – Hotelschool Koksijde

In 2013, I started my studies at Hotelschool Koksijde.

During these four years, I received a broad education in hospitality and learned about the different aspects of the profession.

Alongside my studies, I also gained practical experience through internships and holiday jobs.

2015 – ’t Hommelhof in Watou

In 2015, I completed an internship at ’t Hommelhof in Watou, where I gained experience in the kitchen.

After my internship, I also continued working there during the holidays as a kitchen assistant.

It was one of my first experiences in a professional kitchen and an important step in my development.

2016 – Terminus in Watou

In 2016, I completed an internship at Terminus in Watou, where I gained experience in front-of-house service and direct contact with guests.

I also continued working there during the holidays.

This taught me that, alongside the kitchen, service, presentation and the overall customer experience are equally important.

2017 – Saint-Nicolas in Elverdinge

In 2017, I completed an internship at Saint-Nicolas in Elverdinge, where I worked in the kitchen.

Afterwards, I worked there during the holidays in front-of-house service.

This gave me experience both behind the scenes and in direct contact with guests.

2017–2018 – Specialisation in Ghent

After completing my studies at Hotelschool Koksijde, I wanted to further develop my skills in the areas of the profession that interested me most.

From 2017 to 2018, I therefore completed a specialisation year at Hotelschool Gent, focusing on:

• pastry and bakery

• chocolaterie

• ice cream making

During this period, my interest in chocolate, pastry, ingredients and product development grew even further.

I was particularly drawn to the combination of creativity and the technical knowledge required to create a high-quality and consistent product.

2018–2019 – Working at Terminus

From 2018 to 2019, I returned to Terminus in Watou, this time working in the kitchen.

This gave me the opportunity to apply the knowledge I had gained through my studies and internships on a daily basis.

That period gave me even more experience in professional kitchen work, quality and the importance of consistency.

2019–2020 – Syntra West

As my interest in chocolate and ice cream making continued to grow, I decided to specialise even further.

From 2019 to 2020, I completed additional training in chocolate and ice cream making at Syntra West.

This allowed me to build further on the knowledge I had already gained during my specialisation year in Ghent.

2020–present – Chocolatier at Zokola

In 2020, a new chapter began when I started working as a chocolatier at Zokola.

I still work there as a chocolatier today.

Working with chocolate every day has further developed my knowledge of ingredients, flavours, textures, recipes and production processes.

It has also taught me just how important consistency is.

A product should not only be good once. The customer should be able to expect the same quality and flavour every single time.

That is a principle I also apply today to everything I develop for Advolicious.

2024 – The beginning of Advolicious

After years of training and experience in food, hospitality and chocolate, the story of Advolicious began in April 2024.

I wanted to build something of my own and use my experience to bring a product to market under my own brand.

The first product Advolicious started with was advocaat.

My aim was not simply to create another advocaat. I wanted to develop an artisan product with a rich flavour, a pleasantly creamy texture and a good balance between the different ingredients.

Alongside the classic advocaat, I also wanted to offer a version with reduced sugar content from the very beginning.

One principle remained especially important:

less sugar should never mean less flavour.

2024 – Taking Advolicious to the shops

Making a good product is one thing. Making sure people discover it is another.

That is why I started visiting shops myself to introduce Advolicious.

I took my products on the road, offered tastings to shop owners and personally shared the story behind Advolicious.

This is how the first partnerships began.

That personal approach is still very important to me today. Direct contact allows me to listen to retailers, receive feedback and better understand what their customers are looking for.

2024–2025 – Testing, developing and refining

Developing a product does not happen overnight.

A period of testing, adjusting and further refining the recipes followed.

Flavour, texture, sweetness and alcohol all needed to be properly balanced.

My training and experience as a chocolatier proved very useful throughout this process. I was already used to looking critically at ingredients, recipes and textures.

Only when I was fully satisfied with the result could the next step be taken.

2024 – Bringing chocolate to the shops

Chocolate has been a professional part of my daily work since 2020.

Thanks to my experience as a chocolatier at Zokola, the next expansion came naturally.

During my visits to shops, I started offering chocolate products alongside my own advocaat and jams.

For retailers, this meant they could discover several high-quality products during a single visit.

What started as an additional offering during my sales rounds gradually developed further, and chocolate also became part of the range available through our online shop.

For products we do not make ourselves, we consciously work with producers who share our own vision of quality, craftsmanship and taste.

September 2025 – Start of our own production

In September 2025, Advolicious reached an important milestone:

we started producing our own advocaat.

From that moment onwards, I had full control over the production process and could monitor the quality of every product even more closely.

Our advocaat is traditionally crafted using pasteurised egg yolks and is available in both a classic version and a version with reduced sugar content.

For private customers, we offer smaller pack sizes, while larger formats are also available for professional customers.

2026 – From 10 to more than 45 points of sale

What started with the first few shops continued to grow.

At the beginning of 2026, Advolicious reached another milestone: our products were available at more than 45 points of sale across West and East Flanders.

For me, this is a particularly important step in the story of Advolicious.

Every new point of sale represents a retailer placing their trust in our products and gives new customers the opportunity to discover Advolicious.

That is why we continue to actively work on expanding our network of retailers and building new partnerships.

2026 – Jammielicious

Advocaat marked the beginning of Advolicious, but I wanted to continue expanding the range.

In 2026, our artisan jams joined the assortment under the name Jammielicious.

We started with three flavours:

• strawberry

• raspberry

• rhubarb

Each flavour is available as a classic jam and as a version with reduced sugar content.

At Jammielicious too, the flavour of the product remains central.

The aim is not simply to create a sweet jam, but above all to allow the recognisable flavour of the fruit to come through beautifully.

2026 – Expanding into hospitality

A large part of my background is in hospitality, so it was a natural step to develop Advolicious not only for shops, but also for restaurants, ice cream parlours, pastry shops, bakeries and other professional customers.

Our advocaat can be used in many different ways, for example with:

• an advocaat ice cream sundae

• ice cream desserts

• indulgent coffees

• pastries and cakes

• desserts

• other culinary creations

For professional users, we therefore also offer larger pack sizes.

In this way, I can combine my background in hospitality with the products we develop today at Advolicious.

2026 – Continuing to build the future

Advolicious continues to evolve.

We are constantly working on new products, new flavours, new partnerships and new points of sale.

Not every idea is launched straight away. Behind the scenes, products are developed, tested and refined until they fully match what Advolicious stands for.

Because even as our range continues to grow, the foundation remains the same:

quality, craftsmanship and taste.

From 2013 to today

Looking back, the story actually began long before Advolicious itself.

From my first year at Hotelschool Koksijde in 2013, through my internships and holiday jobs in hospitality, my specialisation in Ghent, my further training at Syntra West and my work as a chocolatier at Zokola…

…to the launch of Advolicious in 2024, the start of our own production in 2025 and our continued growth in 2026.

Every step has helped shape what Advolicious stands for today.

What started with my interest in food and craftsmanship is now gradually growing into an assortment of advocaat, jams, chocolate and carefully selected delicacies.

And this is only the beginning.

Welcome to Advolicious

Thank you for taking the time to discover my story and the story of Advolicious.

Whether you discover us through our online shop, at one of our points of sale or in the hospitality sector, I hope you can taste the same care for flavour and quality in our products that I put into selecting and developing them.

Welcome to Advolicious. Discover our range and taste the difference.