FROM THEIR WEBSITE: [also see pictures below]
A TASTE OF LIEGE IN SOCAL
Originally created in the 18th century in Liege, Belgium, the Liege waffle is one of two types of “Belgian” waffles, the other type being the Brussels waffle. In the states, Brussels waffles are much more widely served and known and can be found anywhere from chain eateries to more upscale establishments.
As a matter of fact, Brussels waffles are so commonplace nowadays that they are almost synonymous with the name Belgian waffles, a broad description originally reserved· both Liege and Brussels waffle types. Those who are familiar with Liege waffles know so because they have either traveled to Europe (where Liege waffles are much more popular) or are avid dessert foodies who actively seek out unique food items and/or look to recreate such items.
The differences between Liege waffles and Brussels waffles is in their ingredients, equipment used, and preparation techniques. At first glance, it is very noticeable that Liege waffles are made from a richer, more sweet dough, compared to the traditional batter used to make Brussels waffles. This makes Liege waffles very irresistible and much tastier to eat without additional toppings. A big part of Liege waffles and probably the most important ingredient of all is Belgian pearl sugar. When preparing the waffle dough, the pearl sugar is thoroughly mixed for a uniform distribution. When heated in a waffle iron, which must have very specific temperature controls as well as dedicated Liege waffle iron plates, the large pearl sugar pieces melt and caramelize, producing a crispy and cakey texture throughout the waffle while also remaining soft and delicately warm in the middle. As stated earlier, becuase of the pearl sugar and other ingredients, Liege waffles are often enjoyed as they are, although toppings like nutella and speculoos spread, fresh fruit, whipped cream, and confectioner’s sugar are always a welcome addition.
OH LOOK HONEY, A WAFFLE TRUCK
Founded on an uncharacteristically scorching hot day in September 2010, Waffles de Liege is the brain child of George Wu and Lawrence Tai. The idea of starting a food truck came to them earlier in the year but personal obligations kept them from really working on the idea until the summer. Once everything else was squared away, they refocused on the idea and after months of research, weeks in test kitchens, and some financial assistance from their families, they were able to take their business plan and tower of notes and turn it into something very special. Yes, on the outside it’s a food truck that serves gourmet Liege waffles to people all over, but to them, it was a way to share their ideas, their goals, and their values with the rest of the world. To them, it was something they could build on and expand, but never at the expense of quality and service. This mattered to them the most. Their vision for Waffles de Liege is to be much more than just a great place to enjoy delicious waffle dishes and exceptional service. It’s to build a company that does all the right things, makes all the right decisions, benefits all the right people, all while continuing to grow and inspire its business partners, customers, and employees.
Waffles de Liege separates itself from most other Liege waffle eateries in that all of their dough is freshly made from scratch each morning. You would be hard pressed to find any pre-made waffle dough in our truck. The recipe we use is the culmination of hours of testing and research, making sure the taste and texture is authentically Belgian. The extra work required to achieve this was never regarded as an inconvenience. Our company culture revolves around passion for the food and a dedication to providing our customers with only the best of the best. We feel that there really is no other way to serve Liege waffles than to make them fresh, prepare them fresh, and serve them fresh.