The Dolly Llama is located at 611 S Spring St, open from noon to midnight, daily their Koreatown location will open at 629 S Western Ave. Though the Dolly Llama is still in the soft-opening phase, the full menu includes coffee, shakes and three varieties of hot cocoa, including hot vanilla and a “hot-chata.” The shop, too, is colorful and visually pleasing, with neon signs and the brand’s cute llama mascot. Waffle sticks, which look like wands of waffle covered in toppings, and their more traditional “OG Waffles” are both $6, with an extra $2 charge if you choose to add ice cream. This will cost you $8, and it’s large enough to share with a friend or date. Topping options include fresh fruit, coconut shavings, cookie crumbles, cereal and Kinder chocolate bars, as well as a variety of sauces, including berry, nutella, peanut butter, cookie butter and sweetened condensed milk. Flavors include horchata, matcha, red velvet and the blue-hued cookie monster. When the waffle is ready, it is wrapped in a paper cone, then paired with a scoop of ice cream. “ puts so much love into every waffle they make,” Jane Shomuf says, “as though they were making it for someone they love.” The pair then came to the U.S., where they are training Dolly Llama employees in the meticulous art of crafting the perfect waffle.Īt Dolly Llama, a house-made batter is poured into a custom, high-end waffle iron, which Eric Shomuf calls the “Ferrari of waffle makers.” Each waffle is cooked for a precise amount of time, then carefully removed from the machine and gently cooled with a fan. So Baroux, a European restaurateur, sent two of his France-based employees to Belgium to become waffle masters. They’d long discussed starting a business together, and when they finally settled on opening a waffle shop, it was important to them to make the best waffles possible. “We want to be like a piece of art,” co-owner Jane Shomuf says.Įric Shomuf-who owns Dolly Llama with his wife, Jane-met their business partner, Samuel Baroux, as a boy. They carefully place toppings like they’re plating entrees at a fine dining restaurant. Many of L.A.’s latest dessert shops, like DTLA’s Little Damage and Koreatown’s Milk Tavern, keep Instagram in mind, and the Dolly Llama is no exception. Sure, you can microwave a frozen waffle like Eleven from Stranger Things, or make one with the waffle press that’s been collecting dust in your cupboard, these waffles are next level. They specializes in waffles, which they sell in three forms: your classic waffle, the waffle stick and, of course, the doughy bubble waffle. These twin sisters in Hanford, California, serve. The colorful dessert emporium is now soft-open in Downtown L.A., currently serving a limited menu but with more on the way-including plans to open a K-town location in the next several weeks. Have you ever had a bubble waffle They're waffles rolled up into a cone and stuffed with ice cream, candy, and fillings. They are soft and chewy, with a light sweetness when eaten plain. Of course at the Dolly Llama, you probably won’t be ordering them unadorned-the toppings are half the fun. A bubble waffle, sometimes called an egg waffle, is almost like the inverse of the waffles most of us are familiar with. Instead of pockets, these waffles puff out, like a sheet of bubble wrap.
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