A Norwegian tradition, reimagined.

Growing up in Norway, waffles meant more than breakfast.

The thin, heart-shaped waffles found in Norwegian homes are tied to some of life's simplest moments - family, coffee around the table, something warm being made in the kitchen.

For founder Benedicte Engen, they were part of home.

After years as a competitive soccer player, Benedicte developed a deep interest in nutrition, strength and the role our everyday choices play in long-term health.

While studying medicine in Norway, that belief only grew stronger. She became fascinated not just by treating illness, but by the idea of building healthier lives before we ever reach that point -through movement, nutrition and the small choices we make every day.

That philosophy found its way into something deeply Norwegian: the heart-shaped waffle she had grown up with.

Could something people already loved be reimagined with more protein, better ingredients and a purpose beyond simply tasting good?

The idea turned into a leap of faith.

Benedicte left medical school, packed her bags and moved from Norway to New York City to build Viking Waffles.

No factory. No big food company behind her. The first waffles were hand-baked from the kitchen of the Norwegian Seamen's Church in New York.

One waffle at a time.

What started in that kitchen grew into Viking Waffles' own Manhattan production bakery and an independent food company shipping fresh-baked waffles to customers across the United States.