Two bakers working behind a stroopwafel counter under a large sign

Since 1987

Two irons and a stall on the Markt

Henk van Leeuwen opened the shop at Markt 31 with one iron and his father's syrup ratio. His daughter Ans runs it now, with Dirk Kortekaas on the second iron and a stall outside twice a week.

Ans van Leeuwen, owner

Every morning from 5:30

How a stroopwafel is made

  1. I

    The dough rests

    Butter, flour, cane sugar, yeast and a little cinnamon, mixed at 5:30 and left to rise for an hour.

  2. II

    On the iron

    A ball of dough goes on the hot iron for 45 seconds. It comes off thin, crisp and printed with the grid.

  3. III

    Split while hot

    We cut each waffle through the middle with a flat knife before it hardens, which only works in the first ten seconds.

  4. IV

    Syrup in, lid on

    Warm syrup goes on one half, the other half goes back on top, and the waffle cools under a light press.

My grandfather sold syrup waffles from a handcart on this square. I kept his syrup and changed the butter, nothing else.

Ans van Leeuwen

Shoppers at a Dutch market stall stacked with whole cheeses
Thursday on the Markt, two stalls down from ours

What a market day looks like

3,200
waffles pressed on a busy Saturday
45 s
on the iron for each one
7:00
the first warm waffle goes over the counter
Order a tin

Come by on a Thursday

Ask for one straight off the iron. It costs €1.50 and you eat it standing up.

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