The Eggo waffle shortage could not have come at a better time for Stephen Akbeg.
The dearth of the Kellogg breakfast staple, which came as a result of the flooding and temporary closure of an Atlanta factory, coincided almost perfectly with the opening of the Hampshire College student’s own waffle house on wheels.
Simply Waffles, a Belgian waffle shop run out of a renovated mail-delivery truck, is open about 15 hours a week, and provides people at Hampshire with thick, gooey-on-the-inside crispy-on-the-outside Belgian waffles (both the dough and the irons are imported from Belgium) that can be covered in any combination of chocolate, powdered sugar, and whipped cream.
It took about a year for Mr. Akbeg to get his project up and running. Simply Waffles might have opened during a time of waffle abundance if not for a few setbacks — like when Mr. Akbeg’s fellow students couldn’t figure out how to get the refrigerator inside the truck (they eventually cut off the roof and lowered the appliance in).
“More than ever people have been wanting waffles,” Mr. Akbeg says. “They can’t necessarily get what they are used to, but when they come to us, they are more than delighted.” —Ben Terris
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3 Responses to Hampshire College’s Star of the Grid
suzannewayne - December 15, 2009 at 6:35 pm
I remember the Belgian Waffles or “gaufres” I bought from street vendors when I lived in Belgium. I remember thinking at the time that someone would do well selling these in the US. I have never been able to find those here. I can understand why he is importing both dough and irons. I wish him all the best!
occidentalir - December 16, 2009 at 6:50 pm
More power to him, and I wish him luck with his venture … but I can’t help but notice the Log Cabin syrup on the counter. And this is in New England, where real maple syrup literally grows on trees (or more accurately, in trees). I’m no gourmand, but even I can taste and appreciate the difference between “pancake syrup” and real maple syrup.Possible justifications: maybe the Log Cabin syrup is a free condiment, and he charges extra for real maple syrup (which is much more costly). Also, Log Cabin’s website claims that this year they started selling real maple syrup — but it’s not listed on their Products page.http://www.pinnaclefoodscorp.com/public/brands/log-cabin.htm
refling - December 17, 2009 at 10:31 am
Occidentelir,the maple sap drips from the trees but does require some processing. That said, if it’s maple syrup you want, there’s no substitute.I think this young man’s initiative is laudable. I am reminded of the story of Super Duper Weenies in Fairfield CT, which began as a roadside lunch truck run by a Culinary Institute of America graduate.