We all view the world through our own unique lens. My husband, for example, walks through life looking for ways to make the world a better place. From a macro perspective, by chairing a $400 million fundraising campaign to replace our city’s 100 year old hospital, right down to a micro perspective. The other day, I came into the kitchen found him on the floor, sorting and organizing the Tupperware lids so it would be easier to find a match for the containers.

I, on the other hand, walk through my day looking for ways to make life more beautiful. As my sister says, “We are cursed blessed with a strong sense of aesthetic.” We have text chats about the prettiest way to label storage baskets, and the optimal font choices for them. It matters to me that my spice drawer has identical bottles for all the spices, and that my pantry is organized with uniform glass jars, rather than the packages that the food is sold in. I think that’s why I love food photography so much. With each shoot, I get to create a beautiful scene. I feel so creatively fulfilled.

A unique way of viewing the world has led to some wonderful culinary creations. Remember the Cronut from 2013? Recently, some genius, came up with the Croffle, a croissant-waffle hybrid . Not sure who to credit with the idea, but it was clearly someone viewing the world through a lens of “Can you Waffle it?” The internet is filled with strange and wonderful things people have waffled.

I felt compelled to try my hand at the Croffle. There is an excellent French Bakery down the street from me, so I bought a bag of their frozen croissant dough. Instructions on the bag said to lay the frozen croissants on a baking sheet with a small bowl of water. Place the baking sheet in a cold oven and leave it there overnight to thaw and proof.

Check out how it all came together.

So, in answer to the cosmic question, “Can you waffle it?” , the answer is a resounding hell yes! Croissant dough in the waffle iron is awesome! I mean, what could be bad? Crispy AF on the outside and tender flaky layers within. A simple drizzle of maple syrup or dusting of icing sugar and all is right with the world, for a few minutes at least.