The doughs, called "pâtons", are made by hand according to the traditional method with ingredients coming from a short circuit and without preservatives, coloring or other additives.
Preferim parlar d'associació en lloc de franquicia per diverses raons:
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Cooperació estacional amb opció de renovació
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Sense entrades
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A bit of history
In the collective unconscious, the waffle is associated with Belgium. What traveler has not visited the Belgian cities tasting a delicious Liège or Brussels waffle as a snack?
According to legend, the origin of the Liege waffle dates back to the 18th century.
The prince-bishop of Liège has asked his cook to prepare something tasty and sweet. Unstoppable! The chef made a delicious brioche with pieces of sugar inside! A true success and the Liège waffle, locally called "sugar waffle" had just been born.
Its dough is made from wheat flour, milk, eggs, yeast and pearl sugar from the white beetroot of Hesbaye, an agricultural region in the Province of Liège.
The balls of pasta, called "pâtons", are placed in a cast iron for a few minutes. The pearl sugar melts slowly while the pastry is baked on both sides making them gooey on the outside and melty on the inside. It has no corners and is made in a 6 x 4 mold.
The Liège waffle is best eaten warm. The combination of its sweet taste and its unique smell inexorably immerses you in the memory of the sweetness of your childhood.
"Simply amazing! One of the best Belgian waffles I had in my life. Authentic and incredibly tasty. I recommend the waffle with Belgian chocolate."
Mithath / USA
Bardzo dobre gofry, pyszna kawa, bardzo dobre ceny oraz przecudowna obsługa, polecamy każdemu <3
Julia / Poland
Masa casera y siempre te los sirven calientes.
No os podeis ir de la Costa Brava sin haber probado un suculento y sabroso GOFRE de gofresquina.
Marc / Spain
