History
What is a stroopwafel?
A stroopwafel is a traditional Dutch waffle that is known and loved worldwide. The waffle consists of two thin, round wafers with a diamond pattern, with a layer of sweet syrup in between. Originally, the stroopwafel was also called a syrup waffle.
Stroopwafels usually have a diameter between 5 and 25 centimetres. In addition to the classic variety, stroopwafels are nowadays also used in ice cream, desserts and other sweet products.
The stroopwafel originates from Gouda. During this period, the first syrup waffles were presumably baked by local bakers. The Kamphuisen bakery is often mentioned as one of the first.
The Goudsche Siroopfabriek (Gouda syrup factory) is founded. This makes large-scale production of syrup possible, which is important for the development of the stroopwafel.
The first gasworks in Gouda opens. According to historians, gas was needed for baking stroopwafels, which is why it is assumed that the stroopwafel only really developed after this year.
According to sources, Adriaan de Groot is the first to use a special syrup waffle iron. His business is later continued by Wever, who also takes over the recipe.
The Gouda stroopwafel is no longer produced only in Gouda, but also in other parts of the Netherlands.
Stroopwafels are made from simple ingredients and are inexpensive. They are known as “poor man’s cookies” and are popular with the working class.
Gouda still has seventeen stroopwafel factories. By then, the stroopwafel is already a nationally known product.
The number of stroopwafel factories in Gouda drops to four, while the stroopwafel becomes increasingly popular internationally.
The first Hollandse stroopwafel liqueur is developed and brought to market.