About Us

The House of Anvers contains a real chocolate taste sensation. It is located at Latrobe, Tasmania, in the property formally known as "Wyndarra Lodge", a stylish Californian bungalow house which was built in 1931. Set in 1.12 hectares of old tree gardens, the property features trees from around the world.

When you visit the House of Anvers you can see our qualified confectionery staff tempering, moulding and enrobing fine couverture chocolates, truffles, pralines, fudges and more. An organised tour can be arranged by appointment for a minimum of 10 people, Monday to Friday, at a cost of $2 per person.

But beware - if anyone gets to see our secret recipes they will never be allowed to leave the premises!

Visit our museum of chocolate and learn how chocolate came to be in the form we know it today. The museum takes you on a journey from the Aztec Indians, to when chocolate was only consumed as a liquid in the 1700's, on to Henry Nestle who mixed the chocolate with milk (in 1875), to the chocolate we know today.

The House of Anvers coffee shop specialises in chocolates, hot cocoa in many flavours, chocolate desserts and….more chocolate. Belgian breakfast and light Tasmanian fare lunches are served, along with a range of teas and espresso coffees for morning and afternoon tea.

You can taste and buy from our fine Anvers Confectionery range in our retail shop. For more information about our products see our "Products" page.

The House of Anvers is located directly on the main highway between Devonport and Launceston and is situated to capture most of the "food lovers on the move" travelling to and from Tasmania's two main ferries and Devonport airport. Signage near the road is very clear and ample parking and toilet facilities are available.

The House of Anvers is open daily from 7am until 7pm.

Here's a bit of history about Anvers Confectionery

Anvers confectionery was established as a cottage industry in November 1989, by Igor Van Gerwen, who came to Australia from Belgium.

During his six years as a student at the Institute of Foodstuffs in Antwerp, Belgium, and by working for some of the finest patisseries in the Flemish and Walloon regions, Igor learnt, amongst other culinary skills, the art of handling chocolate. He was trained by Roger Geerts, world renowned confectioner and author of "Belgian Pralines".

To guarantee the quality of his products, Igor not only has to painstakingly train his staff in the art of manipulating chocolate, but also to continuously source the finest ingredients.

Not only does he use fresh Tasmanian cream, pure butter, exquisite liquors and natural flavours, but also the world's finest chocolate.

The dark chocolate has a cacao content of 64% and the milk chocolate 35%, and is conched down to 10 micron, which is 3 times finer in structure than most chocolates found in the market place.


Igor has found the Tasmanian cream and butter to be the richest in flavour of any in the world, ideally suited for truffles and fudge. He believe the reason for this is that the pastures in Tasmania's pure environment stay green almost all year round, eliminating the need to feed the dairy cows on grains.

Igor's meticulous research and artisan skills ensure that his product matches the best in the world. The following awards won by Anvers Confectionery over the years vouch for this:-

  • 1990 Australia's new food service award
  • 1991 Tasmania's Young Career Achiever Award (Igor Van Gerwen)
  • 1993 Silver at the Sydney Salon Culinaire
  • 1996 Finalist at the Tasmanian Telstra Small Business Awards
  • 1999 Winner of the Tasta Tasmanian Small Business of the Year
  • 2000 Nominated for the Tasmanian New Exporter Award
  • 2001 Food Safety Accredited: HACCP and SQF2000
  • 2003 Best New Retail and Tourist Attraction in Tasmania awarded by ITOT
    (Independant tourism operators of Tasmania Ltd    )

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