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A family recipe, cooked in front of your guests
Tom spent 30 years perfecting the Liège waffle at events across Colorado as Waffle Up. The recipe stayed in the family, and we still make it his way, here in Denver.
Three days for one waffle
A Liège waffle starts as a yeast dough, not a batter. We mix it, let it rest, then fold in pearl sugar imported from Belgium. On the iron the sugar caramelizes, so the outside turns crisp and the inside stays soft.
Ready when your guests walk in
The crew arrives ahead of time, before service starts, to set up and start cooking so the first waffles are ready when doors open. During service we can process more than 60 guests an hour and we pack everything up within 30 minutes after.
Gluten-free waffles are cooked on dedicated gluten-free equipment ahead of time.
“First time trying Tom’s Waffle. They were delicious, and I could feel the difference in the batter. They are soft inside and crunchy outside. Found out that they are made of a dough instead of batter which makes the difference. Staff was very kind and explained that process of making. It's a family recipe. Thank you Tom’s Waffles”
Shubham BotharaGoogle review, March 2026
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