Limited Opening — Sunday Night
72‑hour cold‑fermented. Imported European ingredients.
Notes of caramelized pearl sugar & brown butter.
The Process
Every LIÈGUER waffle begins 72 hours before it reaches you. The brioche dough — enriched with European butter, slow-developed with time — is cold-fermented to develop a caramelized crust that shatters on contact.
Pearl sugar imported from Belgium collapses into molten pockets. Brown butter weaves through every net. There is no shortcut version of this.
This Week's Drop
Ordering Opens
Sunday Night
Pickup
The Following Saturday
Order Sunday night → closes Thursday 11:59 PM → pickup the following Saturday. Orders close Thursday to allow for our full 72-hour fermentation. Strictly limited.
My family has been telling me to do this for years. I'm Ava — an engineering consultant who spent every spare moment perfecting a waffle that people couldn't stop talking about. Then I got laid off, and for the first time, I had no excuse.
So here I am, launching from my kitchen in Franklin Village, pouring everything I have into something I've always loved making. I try to keep these as affordable as I can — but French flour, European butter, Belgian pearl sugar, and premium chocolate don't come cheap. 72 hours of fermentation. Every dollar goes right back into the ingredients.
I hope you taste the love.
Don't wake up Saturday wishing you'd ordered earlier in the week.
— Ava
This Drop Opens In
Order Sunday night. Closes Thursday 11:59 PM. Pick up the following Saturday or Sunday.
Order this week → Pickup next weekend.
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Beyond the Drop
LIÈGUER is available for corporate events, real-estate open houses, birthday celebrations, and private gatherings. Each event is handled personally — we'll work with you on quantities, timing, and presentation.
We respond within 24 hours.