HISTORY BEHIND THE TASTINESS

In 2000, long-time friends and chefs, Dean Simon and Philippe Caupain traveled in Belgium. While in Brussels, Simon was fascinated with the popular and delicious waffles his friend knew well. They wondered if they could bring the perfect waffle that Belgians are revered for to the US.

The discussions became a reality with the invention of the Brux Brussels Waffle. Initially, offered to exclusive fine dining outlets throughout the US and Asia it was clear the demand for the Brussels Waffle was real. Bolstered by customers’ demand Simon sought to test the waffle in a restaurant setting.

In November of 2010, Simon founded Bruxie, Gourmet Waffle Sandwiches, an overnight success.

In 2022, Brant Holland joined the BruxMix team as Chief Operating Officer. Brant first met Dean at Wolfgang Puck’s Spago where he worked for 14 years as a chef, general manager, corporate supervising chef, and F&B controller. Brant lives on Maui where he notably worked with Chef Alan Wong, Chef Jeff Scheer, and as Chef Instructor at The University of Hawaii Maui College Culinary Arts Program.

Today, BruxMix is the leading innovator of clean culinary-style products, in addition to the original Brussels Waffle, which is often used as a “center of the plate” feature. Other products developed including, the Liege waffle, European Crepe, and Gluten Free offerings are used as platforms or canvases for the chef to create. The Brux Team passionately works with customers developing creative menu offerings to fit their needs.

Whether your focus is breakfast, brunch, lunch, dinner, or dessert, savory or sweet; we have the perfect mix and application for your culinary needs.

We look forward to sharing our products and opportunities with you.

Team BruxMix