Four years ago, Brian Polizzi, a trained biochemist and microbiologist, took a work trip to Belgium and brought along his wife, Andrea. That trip would forever change both of their career courses. While walking the streets of Belgium, they noticed a trend: waffle shops and waffle trucks were everywhere. They took their first bites of Liège style waffles and were immediately hooked on this centuries-old Belgian tradition.
Over the next few years, Brian and Andrea attempted to find these elusive Liège waffles here in Pennsylvania and were unsuccessful. So, an idea was born to create their own waffle experience. Detail oriented and determined to develop the best product possible; they spent time researching and perfecting the Waffatopia recipe.
When I think of Belgian waffles, I think of those round waffle irons at brunch buffets where a chef pours a batter into the iron and cooks me a waffle to order. Brian is quick to point out that Liège style waffles are made from dough, not batter, and that is what makes their waffles unique. He tells me, with passion, that he is anxious to “start the chatter for the fight against batter” and he hopes to transport Philadelphians to waffle utopia (Waffle + Utopia = Waffatopia, get it?).
The other key ingredients in Brian and Andrea’s waffles are Belgian pearl sugar, which studs the dough while it is proofing, as well as vanilla and cinnamon. Additionally, Brian and Andrea ordered two specially made Belgian Liège waffle presses to ensure the authenticity of their product. These presses weigh in at 75 pounds of cast iron and help create a truly wonderful waffle.
I had the opportunity to sample two styles of waffles, the Classic and the Sweet Surrender. Both were served at room temperature, which is the way that Brian and Andrea first experienced their Liège waffles. Of course, you can always heat up your Waffatopia Waffle for 10–15 minutes in a 350 degree oven or toaster if you prefer your waffles warm.
When I bit into the Classic waffle, it was crunchy on the outside, but light and airy on the inside. Hints of vanilla and cinnamon came through, but did not overpower. No syrup is needed because the pearl sugar adds just the right amount of sweetness. Andrea suggested that I spread a little Nutella on the waffle and I’m glad I did. The hazelnut spread was the perfect addition.
The Sweet Surrender waffle is the original Classic, but has dark Belgian chocolate chips baked and melted right into the waffle. When I bit into it, chocolate oozed out slightly and turned this breakfast staple into a sweet treat.
Brian and Andrea have many suggestions for topping their waffles to make them either savory meals or sweet desserts. Some examples include:
S’Mores: Melted dark chocolate, toasted marshmallows, graham cracker dust
Nutty Nanner: Sliced bananas and Nutella
B³: Brie, bacon, and fresh basil
The Goatie: Strawberries, goat cheese crumbles, and fresh mint
Currently, Waffatopia is providing waffles for private parties and business functions. They are gearing up for their official grand opening to the public on April 6 at Artisan Exchange, located at 208 Carter Drive in West Chester. Artisan Exchange is home to 30+ crafty food artisans and farmers selling an array of organically produced foods often made on premise.
Waffatopia will also be present at West Chester Parks and Recreation’s May Day Festival of the Arts, Super Sunday and Turks Head Festival. They hope to be at many farmers’ markets over the summer.
For the most up to date scoop on where you can locate Waffatopia, visit their website, Facebook or Twitter.
Photographs credited to Brooke Forry, Curious & Co. Creative, LLC.
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