The House Favorite from Press Waffle Co.

The House Favorite from Press Waffle Co.

Courtesy of Press Waffle Co.

All waffles are not created equal. At least according to Bryan Lewis, the North Texas native who is preparing to bring his authentic Belgian waffles to the masses next month.

Press Waffle Co. founders Bryan (left) and Caleb (right) Lewis.

Press Waffle Co. founders Bryan (left) and Caleb (right) Lewis.

Courtesy of Press Waffle Co.

Lewis is founder and owner of Press Waffle Company, a food truck that specializes in "liege" waffles, or sugar waffles, and espresso. Lewis, an SMU grad and recent theater teacher at J.J. Pearce High School in Richardson, first discovered these sweet eats while on vacation with his wife in Europe several years ago. And when they got married thereafter, the couple hoped to serve them at their wedding.

But there was one problem, Lewis says: No one made them. 

In fact, he couldn't find a company that would even try. That's when Lewis hatched the idea to bring a delectable slice of Belgium to America.

So what makes a liege waffle different from a regular waffle?

According to Lewis, Belgian sugar waffles are created from a dough rather than a batter. It took him a year and a half to perfect his recipe, which, after made, must proof for 48 hours before its ready to use. The texture is thicker, denser, and chewier -- much like brioche, Lewis says.

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But the secret ingredient is Belgian pearl sugar, which he imports from Europe. The pearls are mixed into the dough, so that they melt while waffles are in the press and recarmalize once the food cools slightly.

"When you bite in, you're biting into a thick dense dough, but you're getting the crunch of these sugar crystals in every bite," Lewis says, "and that's the game changer."

Press Waffle will serve its eats alongside a variety of toppings; patrons can order from a menu of house recipes or add extras a la carte. About 10-15 toppings will be made available per day, including fruits, sauces and house-made flavored whipped creams. The food truck will also have the ability to cook select proteins aboard, so some recipes come with fried goodies. The American, for example, comes topped with maple syrup, buyer's choice of bacon or sausage, and a fried egg.

Espresso and coffee drinks will be brewed using the local Noble Coyote Coffee Roasters.

The American, a Belgian liege waffle with bacon, syrup and a fried egg.

The American, a Belgian liege waffle with bacon, syrup and a fried egg.

Courtesy of Press Waffle Co.

Drooling yet? Press Waffle is hosting a launch party on Aug. 27 at Texas Ale Project in Dallas with music, games and, of course, waffles. But before the debut, Lewis and his partner/brother Caleb are asking locals for help.

Press Waffle is running a Kickstarter campaign to raise $10,000 to help the company attain the necessary permits to serve in each city, pay initial commissary fees and cover additional costs associated with getting on the road, Lewis says. 

The campaign runs until Sunday, Aug. 14.

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