Correct AT - they're in the right area to savour the differences between an Eindhoven bakkerij stroopwafel and a Louvain-la-Neuve patissiere Liege. They may even do a little business over a coffee.
Crikey what are those crazy dutch doing adding baking soda to a waffel and making a stodgy waffel. There are several yardsticks I use to measure bakerys, two ready measures are a crisp, light almost airy waffel, and crisp chunky steak and kidney pies.
I own a Belgian diagnostics company. How about you?, page-26
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