My inspiration for b.street waffles is a fond memory of strolling through the streets of Brussels where people walked the streets eating waffles held in their hands. The tantalizing aroma of baking waffles at the outdoor waffle stands sealed my love affair with Belgian street waffles. Waffles go a long way back for me. While growing up in the Bay Area, Mom taught my twin brother and me how to bake waffles. She was rewarded throughout the years on birthdays and Mother’s Days with waffle breakfasts in bed.
I long had the idea that I would like to share those caramelized brioche-style Belgian street waffles with my fellow San Franciscans, and that is how b.street waffles was born. Before launching the company, I made a pilgrimage back to Belgium to learn from local waffle bakers in villages and cities. The highlight of my visit was the city of Liège, the home of the original street waffles that were first served in the seventeenth century.
Today, living in San Francisco with my partner, Neil, and our super-adorable Scottish terrier, Emma, we create seasonal waffle flavors such as ginger lemon, toasted-coconut orange, and pumpkin. Of course, we will always feature our customers’ favorites, including our trademark maple-bacon (yes, real bacon and maple syrup) and salted caramel. We are dedicated to baking traditional street waffles using only the best local ingredients, including organic unbleached flour real California butter and eggs, and our own TCHO chocolate produced here in San Francisco. To stay with tradition we bake them fresh in the original waffle irons designed and imported from Matt Gedelec Krampouz.
We hope that you enjoy your street waffles as much as we enjoy baking them for you!
Chief Waffle Officer