Poffertjes and stroopwafels. But did you know these delicious treats have a rich history?
Poffertjes are small, fluffy pancakes that already existed in the Middle Ages. Back then, they were called "betten" (flatbreads). They were baked on iron plates.
Poffertjes quickly became a popular favorite, especially at fairs and markets because they were a relatively inexpensive product. Traditionally, they're baked in a cast-iron poffertjes pan over glowing coals, which gives them their delicious texture: soft on the inside with a crispy crust. Now we bake them for you on a cast-iron griddle.
Stroopwafels originated in Gouda in the early 19th century. A resourceful baker, Bakker Kamphuisen, used leftover dough and biscuits to create thin waffles. These were cut in half and filled with a sweet syrup filling made of sugar, butter, and syrup. Initially, stroopwafels were a simple snack for the working class, but their popularity quickly grew. Today, stroopwafels are known worldwide and loved by Sweets & Antiques.
As you enjoy warm poffertjes or a freshly baked stroopwafel, you can almost hear the echoes of centuries-old markets and fairs where these delicacies were once sold.
So if you're ever in Alkmaar, come find us and be transported back to a time when simplicity and taste went hand in hand. Taste the past – literally!
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