Archinect - News

Love Brutalism so much, you wanna eat it? Now you can.

2018-02-28T14:42:00-05:00

Some treats should really go into an art gallery instead of your mouth. Like these Brutalist-inspired delights by Danish designer and goldsmith Kia Utzon-Frank, which look like they've been chipped from the side of a concrete skyscraper.

If cold concrete surfaces AND sweet treats happen to be your kinda thang, then this is for you: London-based Danish designer/goldsmith Kia Utzon-Frank has developed her native country's flødeboller desserts in a béton brut look and now also offers masterclasses on how to make them, commissioned by the Barbican.

Kia Utzon-Frank's flødebollers in front of the Barbican's iconic hand-chiseled concrete facade. Photo: Louise Samuelsen

More of a marble/granite person? Utzon-Frank has got you covered as well.

Photo: Lea Anouchinsky

Check out her Instagram for more of the goodness and also learn about other designers and architects that have turned pastry chefs here.

The mutual attraction of architecture and pastries; 4 architects turned pastry chefs

2018-01-23T15:07:00-05:00

Ms. Yee, who oversees pastry for all the restaurants in the Resurgens Hospitality Group, used to be an architect, and she designs desserts the way she once did building interiors: meticulously sketching every element, testing many prototypes. And these days she has plenty of company: Many of the country’s top pastry chefs have practiced or studied architecture.

As we have shown in Archinect's ongoing series Working Out of the Box, architects have a background and skillset that can be applied in many ways outside of traditional architecture practice. For example, these prominent pastry chefs all started off as architects and switched to designing cakes instead. Each chef has translated the intent of an architect into food design in unique ways, from 3D printed cake molds to creating pastries from sketches and blueprints.

Check out some of the their delicious designs below:

Dinara Kasko began as a Ukrainian architect:

Berry-almond tart with a surface constructed from a mold made by a 3D printer by Dinara Kasko. Image: Dinara Kasko.

Jennifer Yee has a degree in interior architecture:

Lemon Fleur éclair by Jennifer Yee. Image: Jennifer Yee.

Jansen Chan studied architecture at UC Berkeley:

Nectarine Orchata and Lemon Balm Broth by Jansen Chan. Image: Antoinette Bruno.

Baruch Ellsworth studied architecture at a California community college:

Choco...

Carlo Ratti Associati designs a delicious building made of chocolate

2017-10-18T20:09:00-04:00

Attention chocolate lovers, Italian designer Carlo Ratti has conceived an edible pavilion made of pralines.

Image by Daniele Iodice

Made for the high-end chocolate manufacturer Venchi, the building will be presented at Fico Eataly, the world largest food park in Bologna, Italy. The structure is composed of 30 thousand pralines of different sizes and shapes, all individually wrapped in a variety of colors of shiny paper. The dream doesn't end here, visitors are invited to pick and taste the pralines, slowly eating the building away…