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About
Maison Pardi is the luxury stroopwafel house. The real Dutch stroopwafel, handmade in Tokyo — pressed thin and filled with warm caramel.
The stroopwafel, remade
A stroopwafel is two thin layers of waffle pressed around warm caramel. In the Netherlands it is an everyday thing, sold by the dozen. Maison Pardi treats it as confectionery.
One dough, three caramels.
In our Tokyo kitchen
Every stroopwafel is handmade in our Tokyo kitchen. Each is pressed thin, split while still warm, filled with one of our three caramels, and closed. The caramel goes in warm — cooled, it would sit on the waffle instead of settling into it.
It is a laborious way to make something small.
Three flavours, one dough
One dough carries all three. Everything else happens in the caramel.
- Coffee Caramel — dark roast coffee folded into warm caramel, with a trace of nutmeg.
- Miso Yuzu Caramel — Tokushima yuzu with the mellow saltiness of red miso, brought together in caramel.
- Sea Salt and Cinnamon Caramel — caramel and sea salt, with a touch of vanilla and Ceylon cinnamon.
More arrive with the seasons.
Made for gifting
A box of six in one flavour, or a box of nine — three of each. A box of three is coming soon.
Most of what we make is chosen for someone else. That is what the box is for — to survive the journey, and to be worth the moment it is handed over.
For gifts handed over in person, for corporate occasions, and for Ochugen and Oseibo, Japan’s two gifting seasons.
Cercle Pardi
Cercle Pardi is the house membership, and it is free. A first order makes you Cercle Début. A second order within 90 days of the first, or a third at any time, brings you into Cercle — permanently. Members at the Cercle stage or above can usually buy new releases 48 hours before general sale. Cercle Privé (from ¥40,000 in cumulative purchases, tax and shipping included) and Cercle Intime (by the founder’s invitation) are planned to begin with the Tokyo flagship in 2027. See the Cercle Pardi terms.
There are no points, no expiry, and no way to lose your place once you reach Cercle.
Amsterdam · Tokyo
The technique is Dutch. The flavours are inspired by Japan — yuzu from Tokushima, red miso — chosen for what they do in caramel.
Sacha Pardovitch, the founder, grew up in Amsterdam. On long drives, his grandparents always had stroopwafels in the car — a small luxury. It was his grandmother on his father’s side who taught him the joy of cooking.
As his palate developed, he noticed that most stroopwafels taste alike and are far from fresh. There was room for a richer one.
The name Pardi comes from the family name, Pardovitch, and echoes the word paradise.
He founded Maison Pardi in Tokyo. A Tokyo flagship is planned for early 2027; until then, Maison Pardi ships within Japan from its Tokyo kitchen.