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© WBT - Philippe Lermusiaux
© WBT - Emmanuel Mathez
© WBT - Philippe Lermusiaux
© WBT - Philippe Lermusiaux
© WBT - Philippe Lermusiaux
© WBT - Philippe Lermusiaux
© WBT - Philippe Lermusiaux
© WBT - Philippe Lermusiaux
© WBT - Philippe Lermusiaux
© WBT - Philippe Lermusiaux

The Liège waffle, a marriage of butter and joy

Our waffles are famous all over the world, and in Wallonia, you’ll smell the sweet aroma of vanilla in many a street.

These caramel-coloured, timeless sweet treats, with their little squares, are utterly irresistible.

Utterly irresistible!

Compared with its Brussels cousin, the Liège waffle has the advantage of big chunks of sugar in the dough. Another type to try is the galette, which looks like a waffle, but has a finer, softer texture. They are usually eaten at breakfast.

How is a Liège waffle made?

According to legend, the Prince-Bishop of Liège’s cook created the recipe because the Prince-Bishop had explicitly said that he wanted to eat a pastry containing big chunks of sugar. The cook tried baking a dough mixed with sugar in a waffle iron. The Prince liked it, and the recipe was copied throughout the local area.

Try out our recipe for pearl sugar waffels, and enjoy them with family or friends.