Inside the Only Stroopwafel Bakery in America
Almost every stroopwafel sold in the United States was baked somewhere else. It was made overseas, sealed, loaded into a shipping container and floated across an ocean. By the time it reaches a shelf it can be months old — which is why so many Americans think a stroopwafel is a dry, snappy little cookie.
It isn’t. A real one bends.
We built a bakery in Fayetteville, Georgia to prove the point. Here is what it looks like inside.
Everything under one roof
The dough is mixed here. The stroop — the caramel syrup that makes a stroopwafel a stroopwafel — is cooked here, to a traditional Dutch recipe. The waffles are pressed, sliced, filled and packed here. Nothing is bought in from another manufacturer and relabeled.
That matters more than it sounds. The stroop is the half of the waffle people actually remember, and cooking your own means you control how it tastes and how it behaves — how it spreads warm, how it stays soft in the middle of a cookie for months instead of turning to glass.
Why we bake in Georgia
3Bros started as a family project. A Dutch father, a Southern mother, three sons, and a recipe from home. The neighbors smelled it before they tasted it, and that is more or less how the business began — first at a market in Peachtree City, then at markets and festivals across metro Atlanta, and now from a bakery that ships nationwide.
Baking here means a stroopwafel can reach you in days rather than months. It also means we can answer for what is in it: no high fructose corn syrup, no palm oil, no preservatives, nothing artificial.
More on why made-in-America matters for a stroopwafel →
The freshest version of all
As good as a packaged stroopwafel can be, there is one better: the one that came off the iron sixty seconds ago, still warm, caramel still melting. That is what we serve from our baking cart at markets and events — and it is what we now help other businesses serve too.
If you run a coffee shop, bakery, food truck, market stall or catering company, we supply the pre-portioned dough, the stroop and the equipment so you can bake them fresh in front of your own customers.