Bangkok--26 Apr--Zinneken
Welcome to Zinneken’s - Home of genuine, Belgian waffles!!
Founded in 2011, Zinneken’s renowned as a gourmet Belgian waffle bakery in Harvard Square Cambridge, Connecticut. The modern-yet-quaint European feel shop started by two native Belgium that aims to bring authentic Belgian waffles to Boston- Nhon Ma, Harvard alumni and Bertrand Lempkowicz.
The Zinneken’s origin is very unique.; use imported and original Belgian waffle ingredients, the height to the use of original Belgian yeast batter instead of a pancake batter and authentic Belgian waffle machine to create the perfect, original Belgian waffle make Zinneken’s waffles different from standard waffles.
Why Zinneken’s
In the Belgian language, zinneke means ‘of mixed origins’, so the name Zinneken’s reflects the founders’ varied countries of birth, though the waffle sold by Zinneken’s in the US and in Thailand is 100% Belgian in terms of its taste, consistency and style.
The result is a refreshing and relaxing take on the waffle experience, one certain to leave customers wanting more.
Why are Zinneken’s Waffles so Special?
There are more than ten types of waffle to be found in Belgium, their country of origin, and they are normally eaten as between-meal snacks from street vendors; making them the perfect take-away snack to accompany your cup of original Belgian hot or cold chocolate, or your coffee, when you arrive at work, after lunch, or at the end of the day.
Zinneken’s Liege waffles are imported from Belgium, where they were created in the eighteenth century. Liege waffles are ‘sugar’ waffles, so they tend to be sweeter, slightly smaller and denser that conventional Belgian or indeed American waffles. Zinneken’s waffles are caramelized throughout, which after cooking gives them a unique ‘crunchy of the outside, soft on the inside’ texture. The pearl sugar was added all over the waffle therefore when you cook it, it caramelized all over the waffle. As for the ‘crunchy of the outside’, it came from our genuine Belgian waffle machines which give these waffles the extra crisp. The machine evenly bake the outside layers to the perfection. In order to create that authentic Belgian taste, Zinneken’s uses ‘pearl sugar’ imported direct from Belgium, plus makes its waffles using a special dough which is leavened using traditional yeast, whereas most waffles use baking soda. It seems like the sugar and the dough came separately. We want to avoid that idea since we brought in the whole complete dough without any tampering. The waffles at Zinneken’s are also baked to order, so you can develop your very own waffle — adding further to the uniqueness of the Zinneken’s experience.
As proof of the authenticity of the product served at Zinneken’s, our waffles have been certified by none other than the Belgian government’s own food standards agency, so you can be sure that what you are eating is the ‘best of the best’, even by Belgian standards.
Little piece of Belgium in the heart of Bangkok.
The team behind Zinneken’s in Thailand - friends Max Thammaraks and Phiroon Phihakendr - both respected businessmen in Thailand (Max has a range of hotel, tourism and restaurant businesses, while Phiroon is well-known in the IT and energy sectors), first met while in their high school years at the Nick Bolletieri Tennis Academy in Bradenton, Florida in the US. By this time Max had also met one of the founders of Zinneken’s — Nhon who fell in love with Belgian cuisines as his mom is Michelin star chef in Belgian, and later he has an idea to recreate the atmosphere and famous waffles of the historic Belgian capital, right here in the capital of Thailand
Zinneken’s Thailand set up by 5 young respected businessmen: Max (the CEO), Phiroon (Chief Investment Officer) Tavin Thammaraks, Phipat and Phiboon Phihakendr. The first Zinneken’s will be located in the heart of Bangkok- Siam Paragon.
As a result, what you have here in the heart of Bangkok is the ‘real-deal’ in terms of Belgian waffles, ‘the authentic’ Liege waffle and ‘the best’ in terms of taste, luxury and authenticity.