We prepare our dough fresh every morning, following the recipe thas has been used in the bakery for generations. Each dough ball is weighed and shaped by hand before it meets the hot iron.

Our irons heat to about 185°C, pressing each dough ball into a thin waffle in just a few seconds. The built-in diamond grid gives every Stroopwafel its classic texture.

Right after baking, the waffle is stamped into a neat circle before it cools. It’s a small step that makes each Stroopwafel look just as traditional as it tastes.

We slice it open with a small precision blade while it’s still warm and flexible. It’s a simple motion, but it takes practice to halve it cleanly every time.

The juicy part. We add "stroop", a warm rich caramel syrup.

We place the two halves back together and give them a light press. The stroop melts into every corner and holds the waffle as one.

In the bakery, every fresh Stroopwafel is presented in our signature blue holder. It’s a simple Egstorf tradition that turns a classic treat into a moment.