About Us
Our signature Liège waffle is not the waffle sold in most restaurants in America today. Ours is made from a dense dough encrusted with imported pearl sugar from Belgium. When baked in the waffle irons, the dough cooks and the pearls caramelize — resulting in a rich, sweet, indulgent waffle like nothing else.
We use the finest ingredients imported from Europe to make the most authentic Belgian waffle outside Belgium. Our dough is handcrafted in order to ensure the exclusivity of its texture.
To ensure freshness, the waffles are baked right in front of you and then topped with your choice of our delectable topping offerings — from fresh berries to imported Belgian chocolate and Speculoos.
“We bake the best waffles outside Belgium.”
Like our waffles, the name of our shop is authentically Belgian. The name originates from that of the Zenne River, a river running through the center of Brussels. People of the city began calling the mongrel dogs inhabiting the land near the river “zinneke.”
Eventually, the name evolved from a term referring to a mixed breed dog to a symbol of the mixed Dutch and French roots of the people of Brussels. Our name, Zinneken's, also pays tribute to the multiculturalism of this beautiful Belgian city.
The first Liège waffle was created in the 1700s by the chef of the prince-bishop of Liège, Belgium — an adaptation of brioche that would go on to conquer the world.
As the waffle popularized throughout Belgium, so did the practice of street vendors selling them as a take-away product. In Belgium today, these waffles are still most commonly sold plain and warm on the street.
We've brought that tradition to Providence — keeping the recipe true while adding our own creative toppings for the American palate.
The story starts with Nhon Ma, a Belgium native who grew up immersed in the food and restaurant business. Both of his parents owned a world-renowned restaurant in Belgium, while his mother was the only female Asian chef to attain the coveted Michelin Star Award.
Nhon grew up taste testing the food and working alongside his parents. He became friends with Bertrand Lempkowicz while at school in Brussels. They bonded while feasting on Belgian waffles after classes.
At this time, Belgian waffles were baked by vendors, eaten outside on the beautiful streets — and sold at 20 Belgian francs (about 50 cents). This was a fortune for two boys, but they found the waffles worth every single penny.
Later, while traveling in the US, they discovered that there were no authentic Belgian waffles to be found. All “Belgian waffles” were different from what they'd known from their childhood. These two boys missed their waffles.
Those two boys are now men — and they decided to take the waffle problem in the United States into their own hands. They packed up their cast irons for the U.S. and started baking authentic Liège-style waffles the way they are supposed to be.
“They are proud and elated to be doing what they're doing — and hope to continue to bring this delicious treat for years to come.”
194 Angell St, Providence, RI · Order online or visit us in person.