DIY: Bake Fresh Stroopwafels In-House
You bake them. We supply everything else.
A stroopwafel straight off the iron is a different product from one out of a bag — crisp edges, soft middle, caramel still warm. If you want that coming out from behind your counter, your truck or your market stall, we’ll set you up: the dough, the stroop, the irons and every tool in between. Made and shipped from our own bakery in Fayetteville, Georgia.
We make it easy to add
You don’t need a bakery, a pastry chef or a remodel. A stroopwafel station is small enough to live on a coffee shop counter, in a food truck, on a market stall or at the end of a catering table — and everything it runs on arrives from one supplier, on one order.
- Nothing to develop. The recipe is ours and it is already right. You are not testing formulas at 5am.
- Nothing to prep. Dough arrives portioned, stroop arrives ready to spread. Open, press, serve.
- Three moves to learn. Press, slice, spread. That is the whole job, and it is quick to teach anyone on your crew.
- Fits the space you have. A single iron behind the bar, a couple of irons for a busy morning, or a full cart out front — tell us the room and the volume, and we size it to you.
- One order, one number to call. Equipment, dough and stroop all come from us, and reorders ship on whatever rhythm your sales set.
Why fresh-baked works
- The smell does the selling. Baking dough and warm caramel carries across a room. It pulls people to the counter before you have said a word.
- It is theatre, not just food. Guests watch it being pressed, sliced and filled. That turns a transaction into something they film and post.
- It earns a premium. High perceived value on a modest ingredient cost, made to order with very little waste.
- Almost nobody else is doing it. Fresh-baked stroopwafels are everywhere in Holland and rare here. That is the whole opportunity.
Who it is for
- Coffee shops and bakeries — the natural companion to a flat white. Bake a batch each morning, or one at a time to order.
- Food trucks and coffee trailers — small footprint, big line. The aroma travels further than your signage.
- Breakfast, brunch and lunch spots — a signature dessert nobody else on the block has.
- Event and wedding caterers — a live bake station that becomes the thing guests talk about.
- Farmers markets and festivals — high foot traffic, minimal setup, unbeatable aroma.
- Hotels, clubs and campus dining — a Dutch touch at breakfast or the coffee break.
What we supply
| Stroopwafel dough | Pre-portioned and ready to press. No mixing, no scaling, no guesswork — consistent size every time. |
| Stroop | Our own caramel syrup, made to a traditional Dutch recipe in our bakery. The half of the waffle people actually remember. |
| Waffle irons | Professional irons built for continuous service, in sizes to match your volume. |
| Syrup heaters and dispensers | Hold the stroop at spreading temperature through a whole shift. |
| Hand tools | The slicing and spreading tools we use ourselves — the small things that make the difference between a clean waffle and a mess. |
| Heat-resistant gloves | Because the iron runs hot all day. |
| Baking cart | A mobile, self-contained bake station for events, markets and store frontage — the same setup we run ourselves. |
| Show-you-how | We walk your team through pressing, slicing and filling so the first day looks like the hundredth. |
How it works
- Tell us your setup. Your volume, your space, and whether you are baking behind the counter or in front of guests.
- We spec the package. The right iron and the right quantities — no equipment you will never switch on.
- We get you baking. Everything arrives together, and we show your team how to run it.
- You reorder dough and stroop. On a schedule that matches how fast you are selling.
Made by a bakery, not a reseller
3 Bros is a family stroopwafel bakery in Fayetteville, Georgia. The dough and the stroop we ship you are made by us, here — not bought in and relabeled. We also run our own baking cart at markets and events around Atlanta, so the advice you get comes from having done it.
This is the bakery your dough and stroop come out of:
See it in action
Baking fresh stroopwafels with Paul Milliken on FOX 5 Good Day Atlanta.
Interested? Tell us about your setup.
Leave your name, email and phone below, and in the message tell us what kind of business you run, roughly how many stroopwafels a day you would want to bake, and where you are. We will come back to you with what a setup would look like for you.