Information about Patisserie Bruynooghe
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Patisserie Bruynooghe (SA)

BE 0476.301.672

Rue du Large 37, 7640 Antoing

Company information

Status
Active

Enterprise number

BE0476.301.672

VAT liability
Yes
Established
03-12-2001
Last balance sheet year
2024
Company size
Medium-sized 20 FTE
Principal activity
Manufacture of homemade bread and fresh pastry goods and cakes
Health barometer
Credit limit
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Financial data from Patisserie Bruynooghe

2024 2023 2022 2021
Profit/Loss € 34,840 -22 % € 44,684 495 % € -11,318 -378 % € 4,073
Equity € 242,221 17 % € 207,381 27 % € 162,697 -7 % € 174,015
Gross margin € 903,040 8 % € 835,190 36 % € 615,449 -14 % € 713,946

Publications from Patisserie Bruynooghe

Date Publication
24-11-2025 Resignations, Appointments (FR)
25-06-2014 Resignations, Appointments (FR)
12-11-2012 Capital, Shares - Resignations, Appointments (FR)
21-08-2009 Resignations, Appointments (FR)
17-03-2004 Quasi Apport (FR)

Frequently asked questions

What is the VAT number of Patisserie Bruynooghe?
The VAT number of Patisserie Bruynooghe is BE 0476.301.672.
Wat is the PEPPOL ID of Patisserie Bruynooghe?
The PEPPOL ID of Patisserie Bruynooghe is 0208:0476301672. Log in or start a free trial to see the full overview.
When was Patisserie Bruynooghe founded?
Patisserie Bruynooghe was founded on 03-12-2001.
What is the address of Patisserie Bruynooghe?
The current registered office of Patisserie Bruynooghe is located at Rue du Large 37, 7640 Antoing.
When was the last time Patisserie Bruynooghe filed their annual financial statements?
The most recent financial statements of Patisserie Bruynooghe were filed on 15-10-2025.
How many employees does Patisserie Bruynooghe have?
There are 20 FTEs working at Patisserie Bruynooghe according to the staff figures in the most recent financial statements.
What is the annual turnover of Patisserie Bruynooghe?
At the time of its most recent financial statements, Patisserie Bruynooghe did not publish any turnover figures. Patisserie Bruynooghe reported a gross margin of €903,040.25.

Sources