★ Introducing The Nutella Crunch First Market Day Saturday May 23 Sackville Farmers' Market · 9am–1pm 13 Saturdays · Save the dates ★ Introducing The Nutella Crunch First Market Day Saturday May 23 Sackville Farmers' Market · 9am–1pm 13 Saturdays · Save the dates
Introducing · The Nutella Crunch

Waffles
on a stick.
Dipped to order.

Liège-style waffle dough, pressed crispy, jabbed onto a stick, then drowned in warm Nutella and showered with grated dark chocolate. One flavor. One waffle. Done right, on purpose — at the Sackville Farmers' Market, Saturdays this season.

Meet The Crunch Save the dates →
13 Market Saturdays
90s Fresh-to-hand
100% Real Nutella
The Nutella Crunch Sweet · Crunchy · Irresistible
★ First Market Day May 23
WAFFLED NUTELLA CRUNCH DIPPED CRISPY WAFFLED NUTELLA CRUNCH DIPPED CRISPY
~ the one ~

Meet
The Nutella
Crunch.

We're starting with one waffle, done right. Sweet. Crunchy. Irresistible. More dips will come — this is the one we built the iron for.

The Nutella Crunch — Belgian waffle on a stick dipped in Nutella with grated dark chocolate
Now serving
Sweet Crunchy Irresistible
What's in it

Three things.
Stacked just right.

01
The Waffle

Liège-style brioche dough pressed in a Belgian cast-iron until the pearl sugar caramelizes. Crispy on the outside. Pillowy through the middle.

02
The Dip

Real Nutella, warmed to a slow, glossy drip. We drown the waffle — not drizzle it. Every nook and pocket gets filled.

03
The Crunch

Grated dark chocolate, hand-applied while the Nutella's still wet. Sets up in seconds. Snaps on the first bite. That's the moment.

Come try one →
~ the method ~

Three steps.
No shortcuts.

Watch the whole thing happen at the counter. The smell is doing half the marketing.

01

Batter

We make our brioche dough fresh every morning — flour, butter, eggs, yeast, and chunks of pearl sugar that go molten in the iron.

02

Press

Two minutes in a Belgian cast-iron press at 220°C. That's where the sugar caramelizes and the crust gets that snap.

03

Dip

Onto the stick, into the dip of your choice, hit with toppings, handed over still warm. Eat it before it gets to your shirt.

we promise:

One waffle.
One dip.
Done right.

~ save the dates ~

Thirteen Saturdays.
One season.

We're at the market two Saturdays straight to kick things off — May 23 and May 30 — then every other Saturday through late October. Catch us early; once we run out, that's the day.

May 23 First Market Day
May 30 02 / 13
Jun 06 03 / 13
Jun 20 04 / 13
Jul 04 05 / 13
Jul 18 06 / 13
Aug 01 07 / 13
Aug 15 08 / 13
Aug 29 09 / 13
Sep 12 10 / 13
Sep 26 11 / 13
Oct 10 12 / 13
Oct 24 Season Finale
All Saturdays. 9:00am – 1:00pm. Rain or shine.
~ come find us ~

Saturdays.
Sackville.
All season.

We're set up at the Sackville Farmers' Market on Saturday mornings — May 23 and May 30 to start, then every other Saturday through October 24. Thirteen market days. Acadia Park in the warm months. Come hungry, come early, come more than once.

Look for the pink-and-cyan stand. You'll smell us before you see us. Follow the line.
Cash and card, no minimums. Tap to pay, Apple Pay, whatever's easiest at the counter.
Run out? It happens. We mix small batches fresh. Once it's gone, that's the week.
~ how this started ~

Built for
the market.
Made for
you.

Waffled started in a kitchen in Lower Sackville with a Belgian press, a stack of wooden sticks, and a stubborn idea: real Liège waffles, served hot, on a stick you can walk with. No freezer cases. No microwave shortcut. No "warming drawer" nonsense.

We're starting with one flavor — The Nutella Crunch — because we'd rather get one thing perfect than do six things halfway. New dips will come, on our schedule, when they're ready.

Saturdays only. Every other one. Sackville Farmers' Market. Same neighbours, week after week. If you spot us, say hi. If you want a flavor we don't make yet, tell us — the menu's still being written.

— see you Saturday, The Waffled Crew

Get
Waffled.

Thirteen Saturdays. Starting May 23. Sackville Farmers' Market. 9am 'til we run out. We don't do frozen, we don't do reservations, and we don't last long when the iron's hot.

See the schedule