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The secret recipe of Kamphuisen

The Kamphuisen Syrup Waffle is more than just a delicacy, it also has a very long history. Did you know that our waffle was already being enjoyed more than 200 years ago?! In all these years the recipe has never changed. The recipe has remained in a sealed envelope since 1810 and thus been kept a secret.

From stocking merchant to pastry chef

Wilhelmus Kamphuisen is born

The history of the secret of Kamphuizen starts with Wilhelmus Kamphuizen, born in Gullickerland (just over the German border) in 1739. He died in Gouda in 1812. He and his wife were stocking merchants. He moved to Gouda and lived and worked in a house at the Korte Tiende, where he continued his business.

Pieter Willem is born

His son Pieter Willem is born in 1778. Around 1803 Pieter Willem takes over the stocking business from his parents. Times are bad and around 1810 he decides to start selling biscuits. The beginning of the family business.

FROM RAGS TO RICHES

The recipe is hidden in an envelope

He derives immense pleasure from inventing a great recipe. After a lot of tasting and experimenting, he comes up with the Syrup Waffle. This biscuit consists of two waffles with a syrup filling. The Kamphuisen Syrup Waffle becomes a huge success. The renowned recipe of the waffle is always kept a secret; in a sealed envelope from 1810.

Shop Taste our delicious waffles

Pieter Willem starts a bakery

In 1829 Pieter Willem starts a proper biscuit bakery at Gouwe 19, on the corner of Peperstraat. Later he also purchases the neighbouring Peperstraat 2, where the patisserie is located on the ground floor.

Pieter Willem dies

Pieter Willem dies in 1833. Before he passes away, the secret recipe of the Kamphuisen Syrup Waffle is meticulously passed on to his son Teunis Pieter, who takes over the biscuit bakery from his father.

The syrup waffle receives royal recognition

Over the years the Kamphuisen Syrup Waffle becomes the ultimate Gouda Syrup Waffle. Even King William III of the Netherlands picks up on this and so in 1863 the Kamphuisen Syrup Waffle is awarded a golden crown by King William III.

Teunis Pieter purchases a warehouse

The demand for the waffle is ever increasing, so around 1865 Teunis Pieter purchases the warehouse at Peperstraat 24. Here the horse used to pull the cart is stabled in the courtyard. The cart, which is later replaced by a baker’s delivery van, is kept behind the double doors at Peperstraat 24. Teunis Pieter turns the biscuit bakery into a biscuit bakery-cum-patisserie. Teunis Pieter also bakes with passion and dedication and continues to develop his baking products, thus improving their quality.

Pieter Wilhelmus takes over the bakery

In 1870 Pieter Wilhelmus takes over the biscuit bakery and patisserie from his father. The renowned recipe of the Kamphuisen Syrup Waffle is meticulously passed on to him, on condition that it is kept a secret. Pieter Wilhelmus also continues to develop the products with passion and dedication. The quality of the products always comes first. The Kamphuisen family is less interested in modernising the shop. The Kamphuisen Syrup Waffle is awarded many prizes at fairs. It wins medals in Amsterdam, Batavia (now Jakarta) and Paris. The Kamphuisen Syrup Waffle gains international fame and the products are sold to dignitaries and other well-to-do people.

Jacobus Gerardus Cornelis takes over the bakery

In 1912 Jacobus Gerardus Cornelis takes over the business from his father. Once again the recipe of the Kamphuisen Syrup Waffle is meticulously passed on, on condition that it is kept a secret. The horse and cart used to transport the deliveries in and outside Gouda, is replaced by a cargo bike. Couriers transport the products to delis in the big cities by train, and later still a motor bike is used and a baker’s delivery van is purchased.

150th anniversary of the syrup waffle

After Jacobus’ death the renowned, secret recipe is meticulously passed on in the family for the very last time on condition that it is kept a secret. This time to  Jacobus’ son Cornelis Martinus. He also lovingly devotes himself to the syrup waffle and at the 150th anniversary of the Kamphuisen Syrup Waffle in 1960, Kamphuisen is given the title Purveyor to the Court by Queen Juliana. Despite Cornelis Martinus’ passion for the baker’s trade, he warns his children of the hard work and meagre income his trade entails.

The premises at Gouwe 19 are put up for sale

Cornelis Martinus dies in 1969. None of his children want to take over the business. The wife of Cornelis Martinus is forced to continue the business with six employees. Soon it becomes too much for her and she puts the premises at Gouwe 16 with its inventory and equipment up for sale. Then patissier Verweij who is famous in Gouda, comes along. He takes an interest in the award winning and internationally recognised product the Kamphuisen Syrup Waffle and wants to give it a new lease of life. The patent on the famous recipe of the Kamphuisen Syrup Waffle is sold to him on condition that it is kept a secret. He also takes on one of the remaining syrup waffle bakers from the Kamphuisen bakery to work at his bakery at Markt 69.  Here the Kamphuisen family and the business each go their own way.

FROM MANUAL LABOUR TO AUTOMATION

Because of the many visiters in Gouda his waffles are sold quickly. Yet Verweij is worried. The demand is rising, but his waffles are still baked by hand. That is why he decides to automate the baking process. He finds an oven builder, who wants to build an oven especially for the Kamphuisen Syrup Waffle.

THE WAFFLE AND THE FACTORY

Jan Anker buys the secret recipe

In 1995 the well-known, esteemed Gouda patissier Jan Anker approaches Verweij. He wants to buy the secret recipe of the Kamphuisen Syrup Waffle. Anker is a farmer’s son and knows where the honest produce he works with comes from. If you know how much passion and dedication the farmers have put into their produce, then you can’t help but process that honest produce with the same passion and dedication. And you can taste that passion. Anker buys the patent of the secret and renowned recipe of the Kamphuisen Syrup Waffle and the syrup waffle oven from Verweij. To this very day the recipe is still kept in the safe at the syrup waffle bakery.

Jan Anker fixes

Jan Anker is always developing, he likes to set things in motion. With a lot of patience and dedication he improves the oven from his bakery in Waddinxveen. After having developed, tinkered en thought for months in his spare hours, a dream becomes true. The full automatic syrup waffle machine is born. The syrup waffles fly out of the oven on the conveyor belt, are lubricated, cooled en packaged. Than the delicacy under the Gouda syrup waffles goes fresh in the box on a journey to perhaps the other side of the world.

The Syrup Waffle Factory is opened

The fully mechanised syrup waffle machine is back in Gouda. In the town where Kamphuisen became a succes and at the very same address where baker Verweij once used to bake the Kamphuisen Syrup Waffle – Markt 69 in the centre of Gouda – the Kamphuisen syrup waffle factory has opened its doors to the public. Thus, after an absence of six years the production of this Gouda delicacy has thankfully returned to Gouda, where it belongs. Jan Anker and his sons are happy to welcome you to the syrup waffle factory and hope you will enjoy your visit!

Experience the secret for yourself