1. Fruity filled waffles:
“Nature’s finest gems, tucked into every golden grid. Experience the elite fusion of crisp warmth and orchard-fresh sweetness.”
2. Chocolate filled waffle:
“Pure chocolate, poured with passion. The waffle that doesn’t need a topping to be a masterpiece.”
3. White filled waffles:
“Not all chocolate is created equal. Experience the smooth, vanilla-infused notes of our signature white chocolate filling.”
4. Red Velvet filled waffle:
“Where classic cake meets the iron grid. Experience the sophisticated tang of cream cheese filling wrapped in our signature red velvet batter.”
“Your favorite treats, freshly baked on order.”
| Box Type | Flavor Name | Description |
| The Minimalist | Classic Vanilla Bean | Light Madagascan vanilla sponge with silky Swiss meringue buttercream. |
| The Chocoholic | Belgian Dark Cocoa | Rich devil’s food cake layered with a 70% dark chocolate ganache. |
| The Aesthetic | Korean Strawberry | Airy milk sponge with fresh strawberry compote and a light whipped frosting. |
| The Nutty | Roasted Pistachio | Earthy pistachio sponge paired with a white chocolate and nut-butter filling. |
| The Trendy | Biscoff Lotus | Caramelized biscuit-infused sponge with crunchy Biscoff spread and crumbs. |
📦 The Elite Crumbs Waffle Packing Standard:
1. The Cooling Phase (The 30-Second Rule)
Never place a waffle directly from the iron into a closed box.
- The Process: Place the fresh waffle on a wire cooling rack for 30–45 seconds.
- The Reason: This allows the initial “flash steam” to escape. If you skip this, the steam gets trapped in the box, turning your crispy waffle soggy.
2. The Box Preparation
- The Liner: Line your 6×6 or 8×8 inch corrugated or kraft box with greaseproof checkered paper or parchment. This absorbs any excess butter or oils and keeps the box looking clean.
- The Barrier: If you are adding wet toppings like fresh fruit or whipped cream, place them in small 2oz side-ramenkins rather than directly on the waffle to maintain the texture during transit.
3. The Topping Application
- Drizzles: Apply syrups or melted Belgian chocolate in a zig-zag motion after the waffle has had its 30-second cool-down so the sauce stays thick and doesn’t completely melt into the dough.
- Dry Toppings: Sprinkle crushed Biscoff, nuts, or sprinkles immediately after the drizzle so they “stick” to the sauce.
5. Sealing and Ventilation
- The Vent: Use a box with small ventilation holes or leave a tiny gap in the seal. This allows just enough steam to escape while keeping the waffle warm.