Quality Material Made Liege Waffle Iron Model W55

Model for four hexagonal waffles.
Maximum weight of dough 80 grams per waffle.

In 1922 Isidoor Van Damme began the manufacture of waffle irons in Brussels. His son Hubert continued his work and extended the export of these irons to a global scale.

The Brussels waffle and its iron grew slowly known all over the world. The New York World’s Fair in 1964 meant a breakthrough for the Brussels waffle on the American market. Nonetheless, the Americans quickly began to bake a waffle which deviated from the original Brussels or Belgian waffle, this most probably due to the differences in ingredients. These waffles are also called ‘Belgian waffles’, although the ‘Belgian waffle’ in itself does not exist; the term is rather used collectively for different types of waffles from Belgium.

After the States, Japan followed in specializing in the production of waffles, in particular of the Liege waffle. This waffle is typified by its ingredient pearl sugar. The regions around Tienen and Liege represent the cradle of the production of sugar beet in Belgium. Beet sugar is essential for the fabrication of pearl sugar, which is so richly added to the Liege waffle.

Hubert Van Damme has always represented his product worldwide to the fullest and is renowned for his broad knowledge of the art of waffle making. In 2002 his company was bought by Benny Pitteurs, who gained his export experience in the bakery ovens and machine industry. At this moment Hubert Van Damme is enjoying his well-earned retirement and travelling the world.

These recent years HVD has grown through the application of new technologies and methods of production. New markets are being explored through the participation of exhibitions and events in collaboration with Flanders Investment and Trade, Brussels Export and the Walloon Agency for Export.