The Stroopwafel: Amsterdam’s Sweetest Tradition

Crisp, warm, filled with tangy treacle sweet syrup, the stroopwafel is neither a pastry, biscuit, nor cookie. It spans a category on its own. It’s a symbol of Dutch craftsmanship and a big bite of nostalgia. And at Hans Egstorf, Amsterdam’s oldest brick and mortar bakery, it is the culmination of craftsmanship perfected since 1898.

The Craft of the Treacle Waffle

A proper stroopwafel begins with care and craft. It begins with a piece of sanddough, pressed tightly in a hot iron until golden and delicately patterned. While still warm, the wafel is sliced open and generously filled with a rich, treacle, butter and cinnamon-kissed syrup known as stroop. The two halves are then pressed together again creating that signature contrast: crisp edges, a soft middle, and just enough stickiness to leave its mark (sometimes literally).

Tradition, With a Touch of Temptation

While new variations have their charm—think chocolate-covered, fruit-filled, or bite-sized—ours always begin with the same trusted foundation we’ve followed since 1898. Because some things don’t need reinventing. They just need doing right.

And when done right, a stroopwafel becomes something more than a snack. It’s an experience: warm, sweet, and just a little indulgent.

Straight From the Source

You can find stroopwafels around the world. But there’s only one place where they’re made in an Art Nouveau bakery in the heart of Amsterdam, by bakers who know the recipe by feel, not just by heart.

Come try one while it’s still warm from the iron. Because no matter how far the stroopwafel has travelled, its true home is still here—with us.