1:12 red, baking, and Yukon gold potatoes, made from polymer clay.
These little potatoes are heading into my grocery display room box, along with some other veggies. I hope I finish it in time for my show this weekend.
My lighting has been so bad lately. :( Luckily my light box should be finally coming in this month. No more poorly lit pictures ever again!
Acrylic and sprinkles on canvas
14” x 18”
Kumagoron x siretoco
Special donuts from Hokkaido, Japan.
Flavors: Hokkaido Milk, Hokkaido Pumpkin, Cocoa Chip, Choc Chip, and Salty Fresh Caramel
Bread, toast thyself!
The humble 19th-century éclair has surpassed the macaron as the most buzzed about Parisian bonbon of the moment, in no small part thanks to a redesign.
In contrast to the rainbow-hued macaron, the éclair has long been more delicious than it was beautiful. Traditionally glazed in neutral shades of chocolate or coffee, this classic French childhood snack had an enduring charm, but it has never been a visual standout in the pastry case. Nevertheless, the finger-shaped, cream-stuffed choux pastry has always been beloved, and pastry chefs have been making it pretty much the same way since the 1800s, unmoved to fix something that wasn’t ever really broken.
But French pastry chef Christophe Adam saw the classic éclair not as a fait accompli but a point of departure. While working as a chef at Fauchon, he began experimenting with ways to modernize éclair design, producing a bright orange éclair and a memorable iteration adorned with a digital image of the Mona Lisa.
Adam has injected excitement into the traditional world of French pastry not by inventing something new but by giving an old silhouette new sex appeal. He bathes éclairs in Pop art colors and blingy high-gloss finishes made with edible powdered silver, their flavor profiles enlivened with novel ingredients like yuzu, fresh strawberries, popcorn, and salted caramel. Adam has also engineered the éclairs to be lighter in texture and reduced the sugar content of the icing.
To showcase his design-driven vision, Adam opened what he calls a “concept store,” L’éclair de Génie, less than a year ago in the Marais. With an all-glass storefront, concrete floors, exposed stone and a jewel-like pastry case, it has been thronged with customers since.
- yes the actual tea cup is the cake! made with fondant and also hand painted!
Just the thing for weekend camping trips. S’mores Kit with housemade graham crackers and marshmallows by whimsyandspice.
Petit Plat Miniature Food Art | by Stephanie Kilgast
Stephanie Kilgast, creator of Petit Plat miniature food art, is one of the best miniature food makers I’ve ever seen in my entire time perusing Internetdom. She discovered the art of miniature making while looking for an enjoyable craft back in 2007, during her time studying for a masters in architecture. Since then, her (miniature) work has been a great hit, and no wonder, too. The really small scale of the foods, coupled with all that detail, is simply remarkable.Her work is highly recognized and has been exhibited all around the world.
Stephanie’s goal is to make people happy with miniatures that allow them to ‘put the world in their pockets’. Aww, charming..
Matcha Roll Cake - Yumeiro Patissiere