Q&A with Waldo Weijsenfeld
Just opened: Waldo chocolate & patisserie. In the small shop on Amsterdam’s Elandsgracht, you’ll find mountains of chocolate chunks, mini cheesecakes in containers, raspberry crumbles, soft scones and the ultimate brownies. All made by Waldo. We want to know more about this talented pastry chef.
A shop? We know you from the market.
That’s right, I’ve been standing there for a very long time with my own stall. Oh, I still remember spending hours making my chocolates the night before my very first market day. I found it incredibly exciting, but once I was behind my stall, the adrenaline also gave me a kick. I was convinced that I was going to conquer the world with my square bonbons, but I soon realized that I would have to work hard for that. Before long, I was also at the market in Haarlem, selling mini cakes as well, with an increasingly distinctive signature the longer I was at the market.
And you also have a food truck, right?
About three years ago, I bought a car and converted it into a mini bakery on wheels—a kind of food truck. I started taking it to festivals. I actually wanted to sell chocolate chunks, but that didn’t seem practical: when the sun shines on them, you get chocolate fondue. So I made brownies instead, baking them right there. Customers could choose a topping, sauce and crumble. It turned out to work, because there was already a queue at the very first festival. It was hard work, but I felt like a king.
And yet you wanted more?
Well, I was increasingly asked about having my own shop. But of course, there wasn’t one. But then I thought, maybe I do want that. The idea stayed with me and grew into a dream in my head. My own shop in Amsterdam: yes, it had to happen.
And last week the shop on Elandsgracht opened. What was that like?
I worked until two in the morning; it was incredibly hectic for a while. But when I stood in my own shop the next day, with all my own products, I felt so proud. It’s a special feeling. Besides, I can now really establish my own style and build on it.
How do you do that?
I create a product from basic ingredients that tastes incredibly good while remaining recognizable. That may be what a lot of pastry chefs say, but I’m someone who sets the bar very high in that regard. I want to be completely satisfied, and even then it’s sometimes still not good enough. I don’t give up easily. That keeps me sharp, and it also means some pastries remain in continuous development. Sometimes I spend as long as three years getting something completely perfect.
Such as?
My brownies. It really took a while before they were exactly to my liking. I struggled quite a bit with the ingredients, but perhaps even more with the baking. It’s a matter of minutes: if I take them out of the oven a little too late, I end up with more of a cake than brownies. If I get it right, I can taste the extra pieces of chocolate that give the brownie its real bite. That combines nicely with the fudgy center.
Which baked treat are you most proud of?
My scones, but also my lemon pie. I spent so long working on that little cake. Now it’s completely balanced: lightly tart, soft in texture and with a good cookie base. Secretly, it’s quite rich, but I’m proud of that too. You’re not eating a mouthful of air, but real ingredients. You should really come and taste it for yourself.
WALDO chocolate & patisserie
Elandsgracht 91, Amsterdam
