Started with one
waffle iron
From a 200 sq ft kiosk to 120+ cafés — the obsession with the perfect waffle has never changed.
12 yrs
of perfecting batter
Happiness, freshly baked — for everyone
We believe a great waffle should be crisp on the outside, cloud-soft in the middle, and made only after you order it. That sounds simple — but it took us twelve years to get the batter, the press, and the timing exactly right.
Today, every Waffletine café mixes its batter in-house daily, rests it for fourteen hours, and presses each waffle on cast-iron at 220°C. We import our chocolate directly from a single estate in Belgium, and we never use preservatives.
Our mission is simple: serve the best waffle you have ever had, every single time — and make it accessible enough to become a ritual.
The values behind every bite
Fresh, always
Batter mixed daily, fruit prepped every morning, chocolate melted fresh.
Made with care
Every waffle is pressed to order — no shortcuts, no warming trays.
Obsessed with texture
Crisp shell, cloud-soft centre. We spent years getting this right.
Community first
We hire locally, source locally where we can, and give back locally.
Twelve years, one obsession
A single waffle iron
Founder Marco opened a 200 sq ft kiosk in Bandra with one cast-iron press.
First flagship café
Demand outgrew the kiosk — our first sit-down café opened in Koramangala.
Imported chocolate, direct
We started sourcing single-estate Belgian chocolate directly from the farm.
100 stores nationwide
Franchise partners helped us reach 100 stores across 40+ cities.
Fresh batter, every store
Every Waffletine still mixes batter in-house daily — no exceptions.
The people behind the press
Marco Rossi
Founder & Head Chef
Ananya Iyer
Head of Operations
Daniel Kim
Pastry Chef
Priya Sharma
Franchise Director
Awards we are proud of
2025
Best Dessert Café
Food & Night Awards
2024
Franchise Excellence
Retail India Summit
2023
Top 10 Waffle Brands
Café Monthly
2022
Best Chocolate Dessert
Confectioners Guild