Rip Van Wafels
The Rip van Wafels‘ tale begins with a bout of homesickness: when Amsterdam native Rip Pruisken moved to the United States to attend Brown University. “Growing up in the Netherlands, I was used to my daily ‘koffietijd,‘ a mid-morning coffee break enjoyed with a syrup-filled wafel cookie. To my horror, I realized that America didn‘t have my favorite snack and that very few Americans actually took proper breaks during their day.” So Rip took it upon himself to bring this Amsterdam cookie, affectionately called a “stroopwafel,” to the States. Yet Rip didn‘t just recreate the same old stroopwafel; he invented a healthier version made with quality ingredients and much less sugar. As the story often goes with small businesses, at first the wafels were a disaster: too sweet, too crumbly, too bland, too chewy; but after tirelessly tinkering with ingredients, learning the top trade secrets from Dutch masters and cooking thousands of wafels from his tiny dorm room, Rip finally found a recipe that gave the wafel just the right flavor, texture and nutrients that you now find inside every Rip van Wafels‘ package.
European cyclists have been snacking on wafels for years. With their portability and delicious taste, they slip into a jersey and make the perfect pre-, mid- or post-ride pick-me-up. Our Amsterdam-style wafels get their on-the-go energy and delicious taste from all natural ingredients: no artificial flavors, no trans fats, no preservatives and no high fructose corn syrup. Here at Rip van Wafels we‘re proud to provide some of the power behind the pedals of the Richard Sachs Cyclocross Team. With their commitment to quality, this team is the real deal. We wish them all the best in the upcoming season and can‘t wait to see what they‘ll do!