We Delivered Heart Shape Cornbread Waffles.

For one special weekend our bakers turned the waffle iron into a love letter: golden cornbread waffles pressed into heart shapes, finished with whipped honey butter and a drizzle of warm maple syrup.

Hundreds of boxes left our kitchen still warm, each one packed by hand. Here is the story of how the idea came together, and the reservation-book of regulars who made it sell out by noon.

How the heart shape began

It started as a joke on a slow Thursday, when a pastry cook clamped a heart-shaped mould onto the iron to see if the batter would take. The first one came out lopsided and perfect, and by closing time the whole team wanted a box to take home.

The batter is a proper cornbread (stone-ground cornmeal, buttermilk and a spoon of honey) rested overnight so the crumb stays tender. Pressed hot and served fast, the edges shatter while the middle stays soft and golden.

Sometimes the smallest change to something familiar is the thing people remember for years.

Sofia Marino, Pastry Chef

We only ran it for two days, but people still ask when the hearts are coming back. For now they live on the blog, waiting for the next weekend worth celebrating.