Traditional Dutch Stroopwafel Making Workshop Amsterdam
- Duration45 minutes
- Daily
- Group
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Overview
This hands-on stroopwafel workshop takes place in a small bakery-style studio behind the stalls of the Albert Cuyp Market in De Pijp, one of the liveliest neighbourhoods in Amsterdam. In about 45 minutes an English-speaking local instructor tells the story of the Dutch caramel waffle, shows you how the dough is mixed and baked, and then lets you roll, bake and fill your own XL stroopwafel on a traditional iron. You finish with a coffee or tea break and your fresh creation, plus a second stroopwafel to take away and a certificate. It is a shared group class that suits families with children, couples, friends and solo travellers. There is no hotel pickup; you meet at the workshop on Albert Cuypstraat.
Highlights
- Bake your own XL stroopwafel on a traditional waffle iron
- Fill it with warm caramel syrup, the 'stroop' that gives the treat its name
- Learn the history of a Dutch specialty dating back to the 18th century
- Coffee or tea break with your freshly baked stroopwafel
- A second stroopwafel to take away and a stroopwafel-making certificate
- Apron, ingredients and all supplies provided by your instructor
- Right behind the Albert Cuyp Market in De Pijp
Full Description
The stroopwafel: a Dutch caramel waffle with a story
The stroopwafel was born in the town of Gouda, where bakers in the late 18th century are said to have pressed leftover crumbs and dough into thin waffles and glued them together with sweet syrup. What began as a cheap treat for ordinary people became a national favourite, sold warm at markets and in tins at every Dutch supermarket.
A true stroopwafel is two thin, crisp waffle layers joined by a filling of brown-sugar syrup, butter and a touch of cinnamon. Dutch people traditionally rest one on top of a hot cup of coffee or tea for a minute, so the steam softens the caramel. Your instructor explains these traditions at the start of the stroopwafel workshop in Amsterdam, before you put on your apron and start baking.
Inside the workshop: rolling, baking and filling
The class lasts about 30 minutes of hands-on work. First the instructor demonstrates how the dough is mixed and portioned, and how long it must stay on the hot iron to turn golden and crisp without burning. Then it is your turn: you roll your dough ball, press it in the traditional waffle iron and lift out a large, fragrant waffle.
The best moment comes next, as you spread warm, gooey caramel syrup between the layers and seal your XL stroopwafel while it is still hot. The room fills with the scent of butter and caramel, and children love this part. Everything you need, from the apron to the ingredients and tools, is provided, and you leave with a certificate showing that you have mastered the Dutch art of stroopwafel making.
Albert Cuyp Market, the busiest street market in Amsterdam
The workshop sits in a building behind the stalls of the Albert Cuyp Market, a street market running since 1905 along Albert Cuypstraat in De Pijp. From Monday to Saturday, roughly 9:00 to 17:00, it is packed with stands selling fresh fish, Dutch cheese, fruit, flowers, fabrics and clothing, and it is closed on Sundays.
Arrive early and treat the market as part of your visit. Try warm stroopwafels made on the spot, poffertjes (tiny fluffy pancakes dusted with powdered sugar), kibbeling (crispy fried pieces of white fish with garlic sauce) and slices of aged Gouda cheese. Fresh fruit and juices are sold along the way, and the stall holders are happy to let you taste before you buy.
De Pijp neighbourhood around the workshop
De Pijp was built in the late 19th century as a working-class district just outside the canal belt, with long straight streets and narrow brick buildings. Today it is one of the most cosmopolitan corners of Amsterdam, where Surinamese roti shops, Moroccan bakeries, Turkish grocers and Indonesian eateries sit side by side with small cafés and design boutiques.
After the workshop, stroll to the small leafy park a few streets east of the market, or wander the side streets for brunch and lunch. Getting there is easy: the De Pijp station on metro line 52 is a five-minute walk from the market, and tram 24 stops nearby on Ferdinand Bolstraat. If you arrive by car, plan extra time, as parking in this busy area is difficult.
Itinerary
- Arrival at the Albert Cuyp MarketArrive about 10 minutes early at Albert Cuypstraat 194 and look around the market; the workshop door opens five minutes before the start.
- Introduction and historyYour instructor shares the story of the stroopwafel and the traditional techniques, about five minutes.
- DemonstrationWatch how the dough is mixed, portioned and baked on the traditional iron.
- Hands-on bakingRoll your dough, bake it and fill it with warm caramel syrup; the practical part lasts about 30 minutes in total.
- Coffee or tea breakEnjoy your XL stroopwafel with a hot drink and chat with the group, about 15 minutes.
- FinishPack your second stroopwafel to take away, receive your certificate and finish back at the workshop door.
What's included
- English-speaking local instructor
- History and traditional techniques of stroopwafel making
- Apron, ingredients and baking supplies
- Two XL stroopwafels: one during the workshop and one to take away
- Coffee or tea
- Stroopwafel-making certificate
Not included
- Extra food and drinks
- Hotel pickup and drop-off
Is this right for you?
Great for
- Families with children — a child price for ages 4–15
- A short visit — about 1 hour
- Travellers who want a proven choice — rated 4.8/5 by past travellers
Think twice if
- You want a private tour — this one is shared with other travellers
Not suitable for
- Wheelchair users
- Travellers with gluten, dairy or egg allergies, as the dough and syrup contain these ingredients
Meeting point
The workshop is at Albert Cuypstraat 194 in De Pijp, in the building behind the market stalls of the Albert Cuyp Market. The door opens five minutes before the starting time, so please arrive at least 10 minutes early and enjoy the market while you wait. There is no hotel pickup. The nearest public transport is De Pijp metro station on line 52 and tram 24; if you come by car, allow 20 minutes extra to find parking.
Important information
- Arrive at least 10 minutes before the start; the door opens five minutes before
- The workshop lasts about 45 minutes, including the coffee or tea break
- Extra food and drinks are not included
- The market around the workshop is closed on Sundays, but check your chosen date in the booking panel
- If a time slot does not reach the minimum number of participants, we may contact you to reschedule
- Tell us about any allergies before booking: the recipe contains gluten, butter, egg and sugar
- Bring a bag for the stroopwafel you take away
Good to know
Frequently Asked Questions
Straight answers to what travellers ask us most, before they book.
Is this a shared or a private experience?
It is a shared group workshop led by a local instructor, so you bake alongside other travellers at the same table.
How long does the stroopwafel workshop take?
About 45 minutes: roughly 30 minutes of history, demonstration and hands-on baking, then a 15-minute coffee or tea break.
Is hotel pickup included?
No. You meet at the workshop at Albert Cuypstraat 194, a short walk from De Pijp metro station.
What is included?
An English-speaking instructor, apron, ingredients and supplies, two XL stroopwafels (one to eat there and one to take away), coffee or tea and a stroopwafel-making certificate.
Is the price per person or per group?
The price is per person, with reduced child rates. The booking panel on this page shows the current price of each option.
Is it suitable for children and reduced mobility?
Children love it and child tickets are available for ages 4 to 15. The workshop is not suitable for wheelchair users.
What is a stroopwafel?
A Dutch treat made of two thin, crisp waffles filled with warm caramel syrup, first made in Gouda in the late 18th century.
What should I bring?
Just yourself and a small bag for the stroopwafel you take away. Aprons and all baking supplies are provided.
When is the best time to visit the Albert Cuyp Market?
Weekday mornings are calmest. The market runs Monday to Saturday from about 9:00 to 17:00, so a morning or early-afternoon workshop lets you combine both.
Is the stroopwafel suitable for special diets?
The recipe contains wheat flour, butter, egg and sugar, so it is not suitable for gluten-free, dairy-free or vegan diets.
How do I book and confirm?
Choose your date and time in the booking panel and pay online. Our team confirms your booking on WhatsApp within minutes and sends your voucher.
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