The Mouthwatering Taste of Belgium

January 11, 2010

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God bless, Jean-Francois Flechet, master of the Belgian waffle! I braved the cold on Saturday morning to sample his Liège waffle from Taste of Belgium at Findlay Market.

I popped a piece in my mouth and the rest is history. Before I could think twice, I was scrambling to fork over 12 bucks for a 4-pack to take home. So, here’s why these sweet, sticky little morsels of nirvana have become my newest fascination…

The fine people at Taste of Belgium press their dough with an authentic cast-iron waffle maker. The specialty sugar involved gets caramelized on the outside of the waffle, making it gooey and sticky. Black flecks that appear burned are actually crystallized flavor bursts that melt in your mouth. With lingering hints of vanilla, Liège waffles are rich and sweet like candy.

The dough is thicker than the American variety. Biting into one of these things is kind of like biting into a piece of brioche. Unlike American waffles which can be mushy, Belgian waffles are toothsome and have a great texture.

I was surprised to learn how widely available Taste of Belgium waffles are in Cincinnati. You can buy and/or taste them at the following locations:

  • Market house at Findlay Market
  • The Coffee Shop on Madison in O’bryonville
  • Coffee’n’Cream in Fairfax
  • Pleasant Perk in Pleasant Ridge (weekends only)
  • Whole Foods Market (Hyde Park & Mason)
  • Bigg’s (Hyde Park & Mason)
  • Daveed’s
  • Mokka
  • Lookout Joe
  • Mammoth Coffee
  • Coffee Emporium (Hyde Park, Downtown & Xavier)
  • Sidewinder
  • The Speckled Bird Café
  • Bellevue Bistro

Eat them plain or cover them in fruit. Eat them sprinkled with powdered sugar or topped with whipped cream. Hot, cold or room temperature — it doesn’t matter. buy Ivermectin scabies online For the love of God, just eat them!

Taste of Belgium on Urbanspoon

{ 11 comments… read them below or add one }

5chw4r7z January 11, 2010 at 9:12 am

The first time we had one I was skepticle, thats a lot of money for how small it is I thought, but it was totally worth it and filling as all get out.
I love Jean-Francois, I said, it must have been back in 2007 that he would take over the world. He is well on his way, he’s all over Columbus too.
We bought a 4pack for Christmas morning, one of the best decisions we ever made.

I love your plates BTW, one of these days we’re getting a set like that, I want to split the difference between a plate and a bowl.


Courtney January 11, 2010 at 7:29 pm

You totes called it. He is definitely taking over the world. I love the story of him quitting his business career and focusing on waffles.


Jenny K January 11, 2010 at 8:19 pm

I like to fry up an egg and then put it over a toasted TOB waffle.

SOOOOOOOO good when the savory and sweet mix together!


Courtney January 11, 2010 at 9:12 pm

Uhh, this sounds like heaven. I love fried eggs and the savory element with the sweet waffle might just be the perfect marriage.


Jillian January 11, 2010 at 10:03 pm

oh my goodness dude, a fried over easy egg atop waffles or pancakes with some maple syrup is killer delish. eric thought it seemed gross at first but has been converted. all thanks to my farm raised momma!


Michael January 13, 2010 at 7:02 am

My new Findlay ritual is to grab a fresh waffle from Taste From Belgium and top it with some Dojo Gelato. Total awesomeness.


Courtney January 13, 2010 at 9:01 am

Do you eat them together? Now that would be one crazy waffle combo.


Michael January 14, 2010 at 10:15 am

I get the smallest size at Dojo, scoop it onto the waffle and then share it with my girlfriend. Crazy? Maybe. Crazy delicious? Yes!


Barb January 13, 2010 at 2:28 pm

I had no idea you could get Taste of Belgium waffles at so many places. Not only do those guys know how to make waffles, but they also know how to spread the goodness around. Thanks for sharing!


Grammar Freak January 17, 2010 at 7:47 am

Great waffles, but I’d like to correct a common American mistake. The country is BELGIUM, the waffles are BELGIAN!


Courtney January 17, 2010 at 2:11 pm

Thanks, good point and made the correction.


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