Information about Delicacy
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Delicacy (SA)

BE 0888.285.913

Rue Belle-Vue 47, 4800 Verviers

Company information

Status
Active

Enterprise number

BE0888.285.913

VAT liability
Yes
Established
22-03-2007
Last balance sheet year
2025
Company size
Medium-sized 15,3 FTE
Commercial name
DELCICACY
Principal activity
Manufacture of rusks and biscuits, preserved pastry goods and cakes
Health barometer
Credit limit
Detailpage

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Financial data from Delicacy

2025 2024 2023 2022
Profit/Loss € -123,224 -145 % € -50,196 -288 % € 26,703 171 % € -37,716
Equity € 804,010 -13 % € 928,735 -5 % € 979,620 1 % € 968,604
Gross margin € 855,500 -2 % € 870,729 -10 % € 962,724 25 % € 767,213
Employees 15.3 15.4 16.1 14.2

Publications from Delicacy

Date Publication
19-12-2023 Articles of Association (Translation, Coordination, Other Modifications, …) - Goal - Resignations, Appointments (FR)
14-11-2013 Resignations, Appointments (FR)
09-11-2010 Resignations, Appointments (FR)
25-04-2008 Capital, Shares - Articles of Association (Translation, Coordination, Other Modifications, .) (FR)
04-04-2007 Constitution (FR)

Frequently asked questions

What is the VAT number of Delicacy?
The VAT number of Delicacy is BE 0888.285.913.
Wat is the PEPPOL ID of Delicacy?
There is no information available about the PEPPOL ID of Delicacy or the company is not yet registered on the PEPPOL network.
When was Delicacy founded?
Delicacy was founded on 22-03-2007.
What is the address of Delicacy?
The current registered office of Delicacy is located at Rue Belle-Vue 47, 4800 Verviers.
When was the last time Delicacy filed their annual financial statements?
The most recent financial statements of Delicacy were filed on 31-10-2025.
How many employees does Delicacy have?
There are 15,3 FTEs working at Delicacy according to the staff figures in the most recent financial statements.
What is the annual turnover of Delicacy?
At the time of its most recent financial statements, Delicacy did not publish any turnover figures. Delicacy reported a gross margin of €855,500.19.

Sources