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Not all Belgian waffles come from Brussels. There’s another kind that comes from the city of Liège in the east.

Invented for the Prince of Liège in the 18th century, these Pastry Waffles (baked in Belgium!) feature a special kind of sugar called “pearl sugar.” Pearl sugar is hard, small and round like a pearl and resists melting in the high temperatures of the baking oven. Instead it caramelizes into a crispy, crunchy coating that is absolutely irresistible. And goes perfectly with the flavor of real vanilla extract in our waffles. That’s why we say “NO SYRUP REQUIRED®.”


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