Dream seeds from Belgium
The owner, Wendy, tasted authentic local Liege waffles during an exchange trip to Belgium when he was in college and wanted to bring them back to Hong Kong. This dream continued to ferment after she graduated. Finally, Wendy resigned after working as a management consultant for two years. Without any way, he went to Belgium to recommend himself to be a teacher from store to store, but ended up being closed forty or fifty times. After tossing and turning, I finally met an enthusiastic boss who was willing to teach her family secret recipes and let her practice in the store, in the hope that she could bring famous things from her hometown to other places to carry forward.
Waffleman specializes in the Belgian round Liège waffle, originating from Liège, a city in the east of Belgium, Europe. It was created in the 18th century by the chef of a bishop of Liege. Different from ordinary waffles!
Rich and firm taste
The general waffle taste is light and airy, while the Liege waffle tastes rich and real!
Liege waffle is baked by adding fresh yeast dough (instead of egg yolk). The fermentation process makes Liege waffle firm, dense and tough. It is the authentic Liege waffle! Liege Waffle's unique pearl sugar is extracted from beetroot, which is not easy to melt under high temperature. After adding dough and pressing by waffle machine, it will form a unique crispy taste. It is the soul ingredient of Liege Waffle, and the cost is also high. It is dozens of times that of ordinary sugar! In order to fully restore the authentic Liege waffle, even if the cost is high, Waffleman's waffle insists on using Belgian raw materials, including flour, fresh yeast and the indispensable pearl sugar.
Sweet and crispy caramel coating
Generally, waffles tend to become soggy after they are served with ice cream or take-out, while the outer layer of Liege waffles can remain crispy! The Belgian pearl sugar in Liege waffles will not completely melt during the baking process. After the sugar granules are pushed onto the waffle surface by the special grooves of the waffle machine, they will form a flashy, crispy and delicious icing!
customer-centric creation
At that time, a customer suggested to add waffle sticks and pack them into bags for him to distribute to his colleagues to cheer him up in the company, which was the creative inspiration of waffle sticks. After the waffle bar was launched, it was widely reported and ordered by customers as corporate gifts, loose water cakes, and wedding gifts. Considering that many customers distribute water cakes on the day of work, Waffleman launched a delivery service to deliver waffle bars to major commercial buildings. In response to public demand, Waffleman has launched more individually packaged loose water cakes, including winter dumplings, cookies, butterfly cakes, scented tea, honey, loose water coffee pods, etc., so that guests can cater for the needs of different colleagues and even vegetarians.
Waffleman Signature Loose Water Cake
Sanshuibing means to thank colleagues for their care in the past (Sanshuibing is probably Farewell Gift in English) - Sanshuibing culture is to express small intentions. People who leave office invite colleagues to eat Sanshuibing to thank their bosses and colleagues for the past days. take care of. In Hong Kong, based on the notion that mountains and rivers meet, it is an unwritten rule to distribute water cakes when resigning. It means that after the water is scattered, it is good to see each other in the workplace in the future. Waffleman's loose water cake series provides a variety of independent packaging of loose water cakes, and provides same-day delivery services such as Wan Chai, Central, Tsuen Wan, Kwun Tong, Tsim Sha Tsui, etc., and also accepts urgent orders for loose water cakes, so as to facilitate customers who are busy with business!
Waffleman also provides a value-added service of ordering special stickers for water cakes. For guests, the words of water cakes are printed on the stickers, leaving a special farewell message and farewell sentence for colleagues, which is more expressive than ordinary hotel water cakes.
