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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.
— Mashable
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... View full entry
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. — New York Times
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... View full entry
Attention chocolate lovers, Italian designer Carlo Ratti has conceived an edible pavilion made of pralines. Image by Daniele IodiceMade 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... View full entry
