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Are These Waffle Hybrids the New Cronut? (Slideshow)

Are These Waffle Hybrids the New Cronut? (Slideshow)


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Culinary innovators across the country are inventing creative waffle dishes every which way

Foie-ffle

The foie gras-waffle hybrid, invented by chef Jarrett Appell at New York City’s Stella 34 Trattoria, is made by mixing foie gras into the batter and is spread with foie gras butter.

Scrapple Waffle

Foursquare/Jen B

Known as the Lancaster Okonomiyaki, the scrapple waffle is Ivan Orkin’s (ofIvan Ramen) latest creation. It’s made of scrapple, loaded with shredded cabbage and pickled apple, and streaked with Kewpie mayonnaise and fruity Bulldog sauce.

Daffle/Wonut

Whichever way you say it — daffle or wonut — it’s a donut shaped like a waffle.

Breakfast Waffle Taco

This is no Egg McMuffin. Taco Bell gives you the Waffle Taco — sausage (or bacon) and eggs in a folded waffle and drizzled with maple syrup.

Hash Brown Waffle

We’re not sure who thought of it first, but grilling hash browns in a waffle iron is a trend that’s quickly spreading with creative recipes all over the Internet.

Waffogato

Jane Bruce

As the Cronut turned one year old, Dominique Ansel introduced the Waffogato — a take on the traditional Affogato dessert — consisting of vanilla ice cream formed into the shape of a waffle with salted bits of Belgian waffle and tapioca pearls inside. It’s topped with warm maple syrup-spiked espresso which melts the ice cream, turning it into an ice cream float.

Wafalafel

In its series, “Will it waffle?,” Serious Eats failed to “waffle” plain falafel in a waffle iron, but succeeded in waffling a whole falafel sandwich to create the Wafalafel.

Hor d’Oeuvre Waffle

Waffle squares filled with caviar, salmon, shallots, spring onion, and yuzu sour cream — no need to bother with a tray when you can eat hors d’oeuvres out of The Ultimate Waffle, served at the Four Seasons Hotel Singapore.

Smoked Salmon Waffle

Yelp/Emily S

Belgian chef Bart Vandaele has been serving smoked salmon waffles — waffles made with smoked salmon in the batter (called gerookte zalmwafeltjes in Belgium) — for years at his restaurant Belga Café in Belgium, and at B Too, he tops them with wasabi yogurt.


Croiffles—croissants pressed in a waffle iron—is something we can get behind

Bakery item mashups make headlines, because it stands to reason that the sum of the parts of two delicious foods (like croissant and doughnut) will not be greater than the whole cronut. Hence the dagel (doughnut/bagel), crolls (croissant/roll), even the donug (doughnut/nugget). And now the Godiva Cafe in New York’s famed Penn Station brings us the croiffle.

It’s sure fun to say: The croiffle involves smashing a buttery croissant in a waffle iron, but not before filling it with delicious sweet or savory fillings. The jealous Independent (stuck all the way across the pond from New York) reports that these fillings include milk and dark chocolate, three cheeses, bacon, egg and gouda and sausage. All sound delish in various combos. Like a panini maker, or the George Foreman Grill, the waffle iron then heats up the filling, making for a nicely gooey chocolate or cheese crunchy sandwich. (Sure, you sacrifice some of that naturally occurring lacy crispness by pressing on a croissant. But a compact buttery vehicle for sweet or savory fillings? Yes, please.)

These hybrids are almost a dime a dozen lately, but this one may have sticking powers. None of this should be a surprise to Daniel Shumski, author of waffle-iron cookbook Will It Waffle? , who enjoys putting things like mac-and-cheese and crab cakes in that appliance (Shumski coincidentally wrote about Montreal chocolate croissants for The Takeout ). Turns out a waffle iron should be used for much more than just waffles. Crisp croissant sandwiches? Seems like a gimme.


Cronut Creator Dominique Ansel Dishes on Favorite Pastries, New Recipes, and Crazy Fans

Would you wait in a huge line outside a bakery before sunrise in hopes of savoring a croissant-donut hybrid that’s so popular you’re limited to ordering just two?
That’s exactly what hundreds of New Yorkers do every day to taste the coveted cronut, a pastry sensation created by renowned chef Dominique Ansel. Ever since he debuted his sugary treat on May 10, fans have flocked to his petite-sized shop just to snag one — which he describes as a flaky, buttery croissant rolled in sugar, filled with cream, and then topped with glaze. And as the name suggests, this edible creation isn’t like any other.
For starters, there is only one flavor available per month (August is coconut), and only 250 are prepared each day, which means they sell out quickly. The cronut craze has gotten so huge that one New York City-based delivery service says it charges up to $3,000 for customers who want to skip standing in line.
However, there’s more to Ansel than just the cronut. We chatted with the chef (while he was rolling out croissants, of course), about why the masses can’t get enough, his most outrageous experience with cronut fans, and what he has in store for us for fall.
Fox News Magazine: What is it about the cronut that, in your opinion, people just can’t get enough of?
Dominique Ansel: You know what? I’m not sure! As a pastry chef, I found it very technically interesting. But I think it’s also about the iconic status of two great foods — the croissant and the doughnut.
FNM: Describe that moment when you first made the cronut. Where did the idea come from?
DA: We create new things here at the bakery all the time. The cronut was just one other item. There wasn’t that singular ‘ah ha’ moment. It was something I was slowly working on for months, and when it was delicious enough, I decided to launch it. It’s surreal the impact it made considering it is only just about three months old.
MORE: How to Make Dessert Doughnuts
FNM: Since the debut of the cronut, there have been many attempts to recreate it. Are these potential copycats flattering or insulting to you?
DA: Imitation comes in many forms. When it comes in the form of inspiration and pushes other chefs to create and innovate, I’m very flattered by it. When it comes in the form of blatant ripping off for nothing more than commercial gain, it is something that I find very sad for the culinary community. There’s something precious about originality and respecting that for any creative field.
FNM: Are there any potential recipes in the works that may beat the cronut’s popularity?
DA: There’s always something in the works here. It’s not about one creation over the next. It’s about creativity as a whole.
FNM: Some critics may say that the cronut is a one-hit wonder. How do you tackle criticism?
DA: We have had so many hits in the bakery in just the 1.5 years we’ve been opened. In the beginning it was the DKA (a croissant-like dough with a caramelized crunchy crust), which is still our best-seller today. Then it was the cannelé (a crunchy caramelized shell with a custard center), then Paris New York (featuring a chocolate, caramel, and peanut butter filling), and the religieuse. There are so many fans of our other pastries that they have all be great hits by any standard. Yes, the cronut is on a whole new level having traveled the world. But just because something is more popular doesn’t mean it is the only popular item.
FNM: What was the most outrageous thing you’ve seen someone do to get their hands on a cronut?
DA: We’ve had two proposals using cronuts so far, and we always send the nervous guy off with our best wishes and hope the girl says a big and happy ‘Yes!’ We’ve had a lot of touching stories, actually — it’s not a crazy crowd, but a really positive and happy one. One 89-year-old father stood in line for his son’s 61st birthday present. He said that he and son hadn’t spent that amount of time together since little league. Another woman came when she was nine-months-pregnant on her due date. We try our best to be the fairest we can and service everyone to the best of our ability.
FNM: What are your must-have desserts for fall?
DA: We’re doing a whole new fall dessert menu — we keep the signatures, but always offer up new items every six to eight weeks according to the seasons. Amongst the ones that I’m very excited about is a Coconut Lychee Pavlova and a Butterscotch Religeuse. We’re also bringing back my Whole Gala Apple Tart Tatin, which I always love because it’s served on a sable Breton (salted butter cookie), which is one of my favorites.
FNM: Any tips on how to prepare desserts at home like a pro?
DA: The best tip for any dessert is to always use the best ingredients.
FNM: Talk a little bit more about your celebrity fans. What are some of the most surprising things you’ve discovered about them?
DA: Well, I don’t get to watch much TV because of the crazy hours at work, so I’m not too familiar with the celebrities, actually. But my staff is always really grateful and excited when they do visit us.
FNM: What’s the one dessert you attempted to make that didn’t win you over?
DA: When I was in culinary school, they taught us how to make this simple chestnut cake. I didn’t think much of it, but was really craving it in recent years, and just cannot remember how to replicate it.
MORE:
Easy Ricotta Doughnut Holes with Berry Jam
Bacon Waffle Milkshake


Introducing the 'doughrito' and 11 other eyebrow-raising doughnut hybrids

The world was this week introduced to the 'doughrito'. The ultra sugary, calorie-laden love child of a burrito and a doughnut.

Invented by Surfin' Donuts in California, it's being hailed as the ultimate hangover cure but we're not so sure it's a good idea. What we do know, however, is that it isn't the first, and most certainly won't be the last doughnut hybrid raising eyebrows around the world.

Here are 11 other interesting mashups you may not know existed:

Cannoli doughnut

This doughnut hybrid gives the tasty ricotta cream centre of a cannoli a new home outside of its traditional waffle shell. These sometimes come topped with candied fruit or chocolate drops to further replicate the famous Italian dessert.

Churro doughnut

Closer to a churro dog than a doughnut, this offering combines one of the cinnamon-dusted Spanish treats with a glazed doughnut bun. Whipped cream and caramel sauce are optional extras.

Macaronut

A macaron-doughnut mashup, this colourful combo is a staple at pastry chef Francois Payard's New York bakery, but Aussie cafe connoisseurs got to sample locally created versions at a pop-up shop in Melbourne just last week.

Bacon and egg doughnut roll

Just as we're familiarising ourselves with bacon pancakes, there's bacon and egg doughnuts, the ultimate savory and sweet mouthful.

Bagel doughnut

Bagels already look like doughnuts so this wasn't too much of a stretch. It replaces the more savory bagel bread with something a little more sweet while retaining typical toppings such as cream cheese and smoked salmon.

Ramnut

The ramnut is the dubious solution for those who dream of eating ramen with their hands. The moist creation is actually made from ramen noodles and can be stuffed with jelly or custard.

Taco doughnut

Another sweet and savoury combo, the taco doughnut is the brainchild of a Reddit user and involves a beef filled base topped with a queso glaze and finished with sour cream, guacamole, coriander and sriracha sauce.

Ice-cream sandwich doughnut

A classic mix, ice-cream sandwiches can be embellished with all sorts of toppings from cookie crumble to nuts and sprinkles, but work best when there isn't an ice-cream escaping hole in the centre of your treat.

Doughnut sundae

Different from the ice-cream sandwich, a doughnut sundae layers ice-cream, whipped cream, chocolate sauce and, of course, a glazed cherry on top of the ring rather than inside it.

Cronut

This croissant-doughnut hybrid has been taking Australia by storm with its delicious flakiness. Different varieties come glazed, stuffed with custard and finished with fruit.

Wonut

A similar mashup to the cronut, this melds a waffle recipe with the doughnut for some interesting results.


Croissant-waffle hybrid the croffle hits Perth plates

It’s been a great decade for deliciously sugary monster mashups.

In 2013 when New York City pastry chef Dominique Ansel merged a croissant with a doughnut its lovechild — the cronut — took the world by storm.

Closer to home, the cruffin — a hybrid of a croissant and a muffin created by Kate Reid of Lune Croissanterie in Melbourne — emerged that same year.

The outrageously gut-busting “monster shake” was born in Patissez cafe in Canberra two years later. Also known as “freakshakes” these calorific treats consist of icecream milkshakes crammed with whatever you like — cream, cake, waffles, Nutella, peanut butter, chocolate sauce, lollies. the possibilities are endless.

And now the latest pants-tightening dessert hybrid has hit Perth shores — the croffle.

According to Independent, the mastermind behind the creation pastry chef Louise Lennox of Dublin’s Cuisine de France’s La Petite Boulangerie revealed the dessert is created by placing croissant pastry into a waffle iron.

“It makes the crispiest, most butteriest toasted sandwich you’ll ever experience in your life, fact.”

The Korean connection is a weird one, with the croffle sending K-pop stars into a swirling saccharine spin with performers sharing their love of the dessert on social media.

While the highly Instagrammable hybrid first emerged three years ago it is a relative newcomer to Perth.

Though with more and more eateries around town adding the tasty pastry to their menus the community’s caloric intake will soon be on the up-and-up.

You can bask in the wonder of the mighty croffle at Floreat’s new restaurant The Fave, Northbridge’s aptly-named cafe Guilty Pleasure or Newcastle Street’s Hanabing — the self-professed “Perth’s First Korean Dessert Cafe”.

Or if you’re feeling adventurous you could try your hand at preparing one yourself.

A quick Google search returns a waffle-load of recipes, ranging from the simple — sandwiching Nutella between two layers of puff pastry using a waffle iron — to the more adventurous for capable cooks happy to make the croissant dough from scratch.

Whichever way you slice it the croffle craze it sure to prove a hit among sweet-toothed sandgropers.


This Cafe has Created a Waffle Donut, and it’s Perfect

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Like any reasonable human, I love donuts. And, luckily for me, I live pretty close to a veritable donut heaven. So when I heard that a restaurant in Chicago had combined the sweet treat of a donut with the breakfast goodness of a waffle, I kind of lost my mind.

Recently, donut hybrids have been causing some serious buzz. In New York City, people wait in around-the-block lines to try chef Dominique Ansel’s cronut (a croissant and donut combo), and other bakeries around Chicago have tried their own variations of this treat. However, it’s the wonut that’s giving the Windy City its own claim to combination-cuisine fame.

Photo courtesy of Sarah Freeman/Zagat

The man behind the wonut is Alex Hernandez, owner of Chicago’s Waffles Café. Since he started making these babies in April, they’ve been flying off the racks — he’s even had to impose a “six wonuts per order” limit. So how is this heavenly creation made, you might ask? Waffles uses a thicker version of their normal waffle batter to make chocolate, vanilla and red velvet waffles. After coming off the press, the waffles are deep-fried and accented with glazes and various toppings. The result is an assortment of delicious and unique flavors, ranging from green tea to Mexican hot chocolate.

But don’t take it from me. Waffles Café has three locations in Chicago: Lakeview, Streeterville and South Loop. So the next time you venture into the city, lose your diet and get a taste of the newest (and sweetest) food hybrid.

Lakeview location

Address: 3611 N Broadway St, Chicago IL 60613
Hours of operation: Mon-Thur 8:30am-2pm, Fri-Sun 8:30am-3pm

Streeterville location

Address: 203 E Ohio St, Chicago IL 60611
Hours of operation: Mon-Thur 8:30am-2pm, Fri-Sun 8:30am-3pm

South Loop location

Address: 1400 S Michigan Ave, Chicago IL 60605
Hours of operation: Mon-Thur 8:30am-2pm, Fri-Sun 8:30am-3pm


13 Bakeries That Invented the World’s Trendiest Hybrid Pastries

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Hybrid pastries, frankenpastries, food portmanteaus – whatever you wanna call them, they’re taking the world by storm. Everyone wants to get their hands on the original duffin, brookie and townie, but there are plenty of imposters out there.

Lemme give you the low down – here are the bakeries that began these famed pastries and will forever be the kings of the hybrid world.

Alidoro (New York City, NY)

Photo courtesy of nydailynews.com

Alidoro opened in late 2014 and their creation, the donnoli, spiked their business and created a new member of the frankenpastries. You get the fluffiness of a donut on the outside with the sweet ricotta filling of a cannoli on the outside.

Although the original location is in SoHo, only the Midtown location serves breakfast and the donnoli… So don’t screw that one up.

The Bagel Store (Brooklyn, NY)

Photo courtesy of The Bagel Store

This is one hybrid that has a ton of imposters, so watch out. Its not the crogel or the baissant–the cragle from The Bagel Store in Williamsburg, Brooklyn is the real deal. This is the most practical hybrid, cause, honestly, who doesn’t debate between a croissant and a bagel? NO ONE.

Bagel dough and croissant dough–mix it all together and you know that it’s the best of both worlds (yes, I still rock out to Hannah Montana… so what?)

Photo courtesy of The Bagel Store

Not totally sure if this one is officially offish yet, but The Bagel Store has got this thing they call the pookie–pie+cookie–sandwich. Pie crust and cookies just sound like a match made in heaven, but then you add that “cannoli cheese” to the middle… oh baaaaby.

Williamsburg’s Bagel Store is where it’s at for hybrid pastries.

BAKED (Brooklyn, NY)

Just look at that brownie cradling that cookie. Matt Lewis of Brooklyn’s BAKED bakery, you created the yummiest mash-up that we have seen yet. The brookie might be a sugar overload, but it’s ridiculously worth it.

Bea’s of Bloomsbury (London, United Kingdom)

Photo courtesy of Bea’s of Bloomsbury

Hybrid pastries are even the craze across the pond, thanks to Washington D.C. native Bea Vo. This donut-muffin (duh) mash up is a cakey muffin with a jelly filling. If you think at you are being healthy with this pastry, you are just fooling yourself. Sorry not sorry, cause the calories are worth it.

Whatever you do, don’t fall for the Starbucks rip off. #duffingate

Photo courtesy of Bea’s of Bloomsbury

After her success with the duffin, Bea continued making hybrid creations. Combine the American brownie with the European tart and you get the most delectable townie evaaa.

Hold up. Wait a minute. Put a little chocolate in it. A fudgy chocolate center with a sugar crust on top… A trip to London is def necessary.

The Bruffin Cafe (New York City, NY)

Photo courtesy of missbuttercup.com

The bruffin is the first savory pastry to enter the hybrid game (but don’t get me wrong they do have sweet flavors, too). This brioche-muffin mash-up has lots of character as each bruffin is stuffed with ingredients representing countries around the world.

The Italian bruffin is stuffed with… wait for it… pesto, parmesan and pepperoni. Say whaaaat? There are 12 savory and 4 sweet bruffins to choose from, so get to Gansevoort Market and take your pick.

Clafouti Patisserie & Café (Toronto, Canada)

Photo courtesy of today.com

Oh Canada, oh Canada, you are home to one of the most genius frankenpastries ever. The crookie is a croissant stuffed with Oreo cookies. But not just any Oreo cookies… Double Stuf Oreos mixed with icing sugar. Need I say more?

If you somehow make it to Toronto (or are lucky enough to live in the vicinity), you’ll want to order at least a dozen. Take my word for it.

Crumbs Bake Shop (New York City, NY)

Photo courtesy of foodandwine.com

When Crumbs Bake Shop reopened last fall, they also debuted their own hybrid pastry–the crozel. This one seems a little unnecessary, but when they add Nutella to it… everything changes. Nutella makes everything better, we all know that.

Hey Crumbs, I hope you don’t close again cause everyone needs to get their hands on a Nutella crozel.

Dana’s Bakery Mac Bar (New York City, NY)

Photo courtesy of Dana’s Bakery

Dana Loia was bored of the traditional macaron, so she decided to pair her two favorite sweets. Imagine the love child of a French macaron and a Mallowmar and you have a Mallomac. Dana’s Bakery Mac Bar in New York City is where to get your hands on one of these babies (or just have them delivered to your doorstep).

Oh, and the mallomac is gluten free. V important.

Dominique Ansel (New York City, NY)

Photo courtesy of nymag.com

If you haven’t heard of the Cronut, you’ve been living under a rock. Dominique Ansel is home to the famous Cronut and this croissant-donut hybrid has taken the pastry and insta world by storm.

If you need any more of a reason to pick up your monthly (okay, weekly) Cronut, each month is a new flavor and July is Rum Caramelized Banana and Brown Sugar Ganache.

Photo courtesy of Dominique Ansel

Don’t forget about the infamous cookie shot–a cookie shot glass filled to the brim with milk. Life’s favorite combo in a few small bites. Whether you use the sip and bite technique or the drink then eat technique, there’s no wrong way to enjoy this treat. If ya wanna try and DIY this one, Spoon will teach ya how here.

Aaaaaand, then Dominique Ansel does it one more time. His newest creation is the waffogato: a hybrid of a waffle and an affogato. The best part is that that waffle… wait for it… is made out of ice cream. Yeah… ice cream.

Vanilla ice cream with tapioca balls and bits of Belgian waffle is shaped as a waffle and a maple syrup espresso is poured on top like a traditional affogato. Oh, hell yes.

This better be your first stop after you get off work.

Endgrain Restaurant (Chicago, IL)

Photo courtesy of thrillist.com

In the midst of the Cronut craze, Caleb Simpson, chef and owner of Endgrain with his brother Caleb, was creating something unheard of. Simpson became the mastermind behind the doughscuit – half doughnut, half biscuit.

Just think about how good a biscuit would be if it was fried like a doughnut. The kitchen is a magical place, my friends.

Frog Hollow Farm Cafe (San Francisco, CA)

Photo courtesy of Frog Hollow Farm

Now this is one I would have never thought of. With the shape of a muffin and the dough of a scone, the scruffin will keep you energized while making you feel pretty good about yourself (cause it’s made with whole grain flour, flaxseed and minimal butter).

Can’t forget about the ooey, gooey fruit center which very well may have made it as successful as it is. You will have the best bet finding one of these at one of the Bay Area’s many farmers’ markets.

Mr. Holmes Bakehouse (San Francisco, CA)

Photo courtesy of popsugar.com

Welcome Holmes, sweet Holmes. From strawberry milkshake to fluffernutter, this bakery is cranking out this croissant-muffin hybrid in all sorts of flavors, cause people are going bananas for them. So bananas that they have limited sales to two items per customer. You knoooow you wanna get baked in San Fran.

Cruffins come out at 9 am at Mr. Holmes Bakehouse and they close when they sell out. That’s how you know they’re fresh.

Tartine (San Francisco, CA)

Photo courtesy of businessinsider.com

The OG franken-pastry is the morning bun from Ovens of Brittany in Madison, Wisconsin. They created the perfect hybrid of a cinnamon bun, a croissant, and a kouign-amman (a round, crusty cake with flaky layers, like a puff pastry).

Yo, Ovens of Brittany, we’re sad that you’re closed, but thanks for inventing the game. Tartine in San Fran is keeping the name alive and doing it just as good as you did. Head there to get your fix.


Simple savory snacks like chips or an extra plate of french fries for the table just isn't going to cut it anymore. Whether it's something sweet or a salty side, appealing appetizers are all about the mash-up. Increasingly, recipes that combine two or more existing dishes are popping up, resulting in some truly extraordinary (and sometimes unappealing) food hybrids.

Following the cronut (croissant and donut), many savory snacks have a pastry base, as seen with everything bagel eclairs, cheesy bacon-topped pastries and spicy ramen donuts. On the reverse side, some are taking classic savory options like chicken wings and adding s'more ingredients, such as campfire-themed wings, chocolate marshmallow poutines and confectionery campfire bacon. Mexican cuisine is another popular component, for example Tex-Mex sushi rolls, Mexican mash-up flat bread, salty chocolate nachos, quesadilla pizza recipes and Chorizo Fundido Poutines.


Lauren Volo Photography

Hash browns are a breakfast staple, and cooking them in a waffle iron makes it extra easy. You'll achieve the crunchy and crispy texture with a golden brown exterior in a snap!

And in case you're in the market for a new waffle iron or are now inspired to add one to your kitchen collection, we like this stainless steel Cuisinart waffle maker.


Strawberry & Cream Croissant French Toast For Your Weekend Brunch

Those with a creative eye know firsthand that inspiration is all around us. Whether you're energized by the earth tones of nature, a color-filled walk through a local farmer's market, or even by a quick scroll through Instagram, you never know what might spark a new creative project.

In the spirit of inspiring your next masterpiece, we're excited to partner with Bounty to fuel the next generation of artists and designers forward by launching a national design competition. We're calling on graphic designers to apply for a chance to see their work featured on a new Brit + Co and Bounty paper towel collection, set to launch in 2022.

Aside from the incredible exposure of having your illustrations on paper towels that'll be in stores across America next year, you'll also receive $5,000 for your art a scholarship for Selfmade, our 10-week entrepreneurship accelerator to take your design career to the next level (valued at $2,000) and a stand alone feature on Brit + Co spotlighting your artistry as a creator.

The Creatively You Design Competition launches Friday, May 21, 2021 and will be accepting submissions through Monday, June 7, 2021.

APPLY NOW

Who Should Apply: Women-identifying graphic designers and illustrators. (Due to medium limitations, we're not currently accepting design submissions from photographers or painters.)

What We're Looking For: Digital print and pattern designs that reflect your design aesthetic. Think optimistic, hopeful, bright — something you'd want to see inside your home.

How To Enter: Apply here, where you'll be asked to submit 2x original design files you own the rights to for consideration. Acceptable file formats include: .PNG, .JPG, .GIF, .SVG, .PSD, and .TIFF. Max file size 5GB. We'll also ask about your design inspiration and your personal info so we can keep in touch.

Artist Selection Process: Panelists from Brit + Co and P&G Bounty's creative teams will judge the submissions and select 50 finalists on June 11, 2021 who will receive a Selfmade scholarship for our summer 2021 session. Then, up to 8 artists will be selected from the finalists and notified on June 18, 2021. The chosen designers will be announced publicly in 2022 ahead of the product launch.

For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!


Watch the video: Waffles 006 - Poland Waffle (July 2022).


Comments:

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  3. Lance

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  4. Ewen

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  5. Mozil

    Sorry for my interfering ... I understand that question. I invite to the discussion.

  6. Galvyn

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