DELICIOUSNESS IN THE POCKET: Utah's Own Jafflz is Jumping with Flavor

By Ted Scheffler

Ever eaten a jaffle? Me neither. That is, until I stumbled across Jafflz. I’ll explain. 

According to Jafflz - a Park City-based gourmet food company - a jaffle is of South African origin: “A retro pocket sandwich in which a sweet or savory filling is placed between two slices of bread, placed on a ‘jaffle iron,’ and toasted.” 

The founder and owner of Jafflz, Meryl van der Merwe, is a native of of Cape Town, South Africa, who started traveling the world at the young age of eight. She continued her travels until settling down in Park City. Formerly a private chef, Merwe says that “Jafflz gourmet toasted pockets make it easier and more delicious than ever to eat well and enjoy doing it! Whether it’s breakfast, snack, lunch, dinner, or dessert, there is a crazy-convenient Jafflz pocket for you, stuffed with goodness!”

How did the idea of bringing jaffles to Utahns come to Chef Meryl? Well, after several years of cooking as a private chef, Merwe hit on the idea of making her cuisine available to a broader audience by incorporating her recipes into a childhood favorite toasted pocket known as a ‘jaffle’ and putting them into food service and onto retail shelves.”

She explains, “We all know how difficult it can be to find wholesome, natural and delicious food in today’s world filled with junk food. Jafflz solves a problem by giving you a healthier, better for you option than pizza, hot dogs and burgers. In the handheld set there is nothing out there as unique or healthy as Jafflz.” She adds, “We source the bulk of all our ingredients from local vendors and businesses, including packaging, bread, meat and veggies.”

Jafflz are available in a variety of yummy flavors, both savory and sweet, including Veg Curry, Apple Pie, Sloppy Joe, Chilaquiles (my favorite), Enchilada, Hammie, and Mac & Cheese

Merwe offers thanks to her husband Greg and the “many numerous advisors who gave of their time and money to help me get started,” adding that in five years or so, “We want to be in stores covering the nation, not just regionally, with expanded sales, a larger team, and a co-manufacturer.“

Richard Markosian