Waffel oder Becher
Pure artisan ice cream and waffles
Buckle up and go on a journey of taste, texture and flavors with the homemade ice cream and waffles at Waffel oder Becher
Expect no less than quality ice cream when you're craving for a scoop or two. Prepare to taste the richness of pistachio from Bronte, lemons from Sicily, or chocolates from Venezuela and France, no matter if you're enjoying the ice cream in a cone, a cup, or on a waffle.
We were lucky to track down Daniella, one of the owners of Waffel oder Becher, and got a sneak peak into the making of the homemade ice cream business.
Could you give us an idea of where you come from, and your journey to Berlin and how you got into ice cream making?
Daniela: My partner Lupe and I are both from Venezuela, and we studied engineering together. We also worked quite a bit for various companies, but we decided to move due to the economic crisis in Venezuela. After graduating from university, we made the move to Valencia in Spain to do the master program in business administration, and we were looking to start our own business, but it was until we moved to Berlin did we start trying the idea of making our own ice cream. Lupe bought a small ice cream machine, so we started producing at home and just sharing the ice cream among our friends. At a certain point, we realize doing this was great and we wanted to start an ice cream business. So, I went to Bologna to learn from the Gelatiere, and after I came back we got involved in an existing franchise at first, which didn’t work out and we had to shut down after 6 months.
Sometimes the things need to fall apart for other greater things to come together. After realizing working with the franchise didn't work, how did your own shop come about?
D: It was April 2015 did we start our shop Waffle oder Becher, developing, making, and selling our own ice cream. The first year involved a lot of searching and exploring, in terms of finding the ingredients and the right recipes. We didn’t know much back then, but I knew if I want to make a really good product, I’d need to learn from an artisan. So, I went to Brescia, a city in Italy that’s well known for its pastries and ice cream, where I met a great ice cream maker that taught me the balancing in recipes, how to take fresh ingredients and make it into ice cream while keeping their original flavors. Our ice cream usually have 2 or 3 textures besides plain texture, because our idea is that we want to offer our customers another kind of experience, one that's adding some edge to traditional ice cream.
It’s very rare to see people keep doing handmade ice cream in this age where a lot of the processes including ice cream making has been automated. What’s your principle when you make ice cream?
D: There are a lot of industrial products you can get in the market that makes your job easier, but I’m not a fan of those readymade flavors you can find everywhere. We make our ice cream with mixing fresh ingredients like fruits and nuts from Italy, as well as making the sauces by ourselves, because that’s the only way to have another flavor that’s truly unique and original.
Once a year, I do an internship in Italy, where ice cream makers come together and share their knowledge and experiences. We’ll talk about what we know, what we do best, and learn from each others, which goes beyond the work itself, but also keeping the tradition of artisan ice cream.
What does your day look like?
D: Everyday is different because we're trying to work as efficiently as possible. We work on different flavor families on separate days, so one day we’ll only be working on all the nut flavors, while we’ll work on the fruit flavors on another day. There are 4 families in total, namely nuts, fruits, chocolates, and whites like vanilla, mascarpone or caramel. We focus on one family a day, and 4 days is one cycle, so the ice cream is always fresh. The reason we do that is to cater to the different ways the base needs to be handled. We make our own base as well, and we use it to produce ice cream after it sits overnight, after it becomes mature and brings out the best flavor. For example, the way vanilla bases is made is different from fruit bases, so we concentrate on making one base for production on the following day.
It’s great to know that you’re constantly studying and improving the ice cream. What are you working on that gets you excited currently?
D: I’m really into smoky tastes recently. I bought a smoking machine and made some smoked cherry sauce which I’m planning to mix with fresh goat cheese ice cream and smoked cherries. Basically I fire up the ashes of really good oak and infuse it with the the cherries. It smells like BBQ cherry and it’s amazing! Besides, one of the things we want to do is make more vegan flavors. Now we already have flavors that uses coconut cream as well as almonds, and they pair really well with salted chocolate and bananas.
What else do you like to do aside from making ice cream?
D: I love cooking and I also experiment a lot at home when I cook. I like strolling through the markets and getting some fresh fruits, meat or fish, and then go home and make a dish. I enjoy making Mediterranean cuisines that involves rice, like paella and risotto. I’d make a meal for friends at home and we’ll just relax and have it with some drinks.
Last but not least, Waffel oder Becher?
🍴What to expect here?
Come for: Some refreshments and sweets all year long
Stay for: Quality ice cream and waffles that replenish your soul with joy
Waffel oder Becher
Spandauer Strasse 2, 10178 Berlin
Rosenthaler Str. 40 - 41, 10178 Berlin