From a home kitchen to your doorstep — the Bruges journey.
Pierre Van Damme started Bruges in his home kitchen in 2003 with an old family Liège waffle recipe. Twenty-plus years later, his son Noé helped take that recipe nationwide. Here's the path that got us here.
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Pierre, in the home kitchen2003The Home KitchenAn old family recipe
Using an old family Liège waffle recipe, Pierre Van Damme started hand-dipping waffles in his home kitchen — then bringing them by the tray to local coffee shops and grocery stores around Salt Lake City. Word started to travel.
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Main Street, downtown SLC2004The Main Street CartHand-served on Main Street — even in the cold
Pierre took his waffles downtown to a small cart on SLC's Main Street — serving Liège waffles to bundled-up commuters through Utah winters.
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Saturday mornings, downtown SLC2006Downtown Farmers MarketSaturday mornings in Downtown
The cart expanded to Salt Lake's downtown farmers market on summer weekends. Word-of-mouth carried the waffles across the city — and Pierre wasn't running it alone anymore.
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The first sit-down spot2010Bruges Belgian BistroA 300-square-foot hole in the wall
The first Bruges Belgian Bistro opened in a tiny downtown SLC storefront — brick walls, a red awning, string lights, and the full menu Pierre had been dreaming about.
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Sugar House neighborhood2015Sugar HouseA second Bruges in Sugar House
A second Bruges Belgian Bistro opened in the Sugar House neighborhood — same recipes, same hands-on family approach, more elbow room for the growing crowd.
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SLC International Airport2020SLC International AirportBruges officially landed at the airport
A franchise location opened at Salt Lake City International. Travelers grab a Bruges waffle on their way to their gate — the same family recipe, now wheels-up around the country.
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Noé, Pierre's sonTodayShipping nationwidePierre's son Noé takes Bruges nationwide
Noé Van Damme went all in on the family business to expand Bruges beyond Utah — launching direct-to-customer nationwide shipping. Now a Bruges waffle can land on any doorstep in the country.
Every waffle still gets the same handmade care.
What started in one home kitchen now ships from a small bakery in Salt Lake City — same recipe, same brioche dough, same Belgian chocolate. Order a box and taste twenty years of Pierre's work.
Taste the journey