In an effort to fight the enshitification of a convenient breakfast, I have started Waffle Daddy to make one of a kind, crispy on the outside, and soft on the inside toaster waffles to the Madison community that are honestly pretty effing good any time of day. It’s like if your favorite mainstream toaster waffle was made with high quality ingredients and no artificial flavors or dyes.
About Luke
It’s hard to say how long I’ve been baking but it’s been most of my life (1998, give or take?). I’ve always had a sweet tooth and always found comfort in a warm and/or chocolatey treat. I didn’t actually start playing around in the world of sourdough until 2018. It was humbling and exhilarating to experiment with a living yeasty beastie that would open my eyes to a whole new world of flavors.
In 2025, a good friend (Hi Tara!) gave me a piece of her starter, Bosco. I felt a duty to preserve the lineage of this living organism, and Grimvolda duBosco of the house Doughlene was born! I started playing around with more sourdough bread recipes and adding inclusions and flavors before branching out into doughnuts, bagels, biscuits, crackers, and, of course, waffles.
Breakfast food has always been my favorite. Brunch? Brinner? If you’re a hobbit, Brelevensies? If there’s an excuse to put syrup on something, I’m gonna take it. Anyway I found a sourdough waffle recipe on the net (as the kids call it), made a few tweaks to put my own stamp on it, and was waffling once a week. I started playing with different flavors and chasing ideas and now I’m ready to share them with our little corner of the world.
The Process
I start with a healthy piece of Grimvolda and feed her flour and water the night before baking. This activates the natural yeast that makes her nice and bubbly and ready to become waffles! The next morning, after she’s had time to grow, I mix in the remaining ingredients and get to baking. I let the waffles cool completely to room temperature to lock in that signature texture that I’ve grown to love. The cooling process is also super important to let moisture escape so no ice crystals form if/when you decide to freeze them. When they’re cooled, I wrap them in freezer paper to keep them insulated, and then pop them in a box with all the info you need to live your best waffley dreams!
Pre-orders will be open every week from Monday-Friday in the online shop and will be ready to pick up from my home on Madison’s North Side on Sundays from 9am to noon. Your order will be made the day before pick up, cooled, packed, and stored at room temperature to ensure freshness and quality. I recommend freezing them, because that makes for the best texture when you toast them up at home.
Questions?
Check out the FAQ page! If your question isn’t there, send it on over to waffledaddymadison@gmail.com.