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Pastry Design: The Latest Architecture and News

Interiors of Pastry Shops and Bakeries: Design Strategies that Integrate Functions, Users, and Materials

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What is the link between architecture and pastry? What design strategies are applied in the contemporary interiors of bakeries and pastry shops? While architecture can serve as inspiration for the design of forms and configurations of edible elements, it also contributes the techniques of descriptive drawing, architectural composition, and staged planning to the culinary language. Focusing their thinking on people and their needs, both disciplines strive for precision, with interior design being a broad field where the use of figures, colors, materials, and various equipment can be explored to enhance user experiences.

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This Captivating Parametric Dessert Celebrates the Discovery of a New Type of Chocolate

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This Captivating Parametric Dessert Celebrates the Discovery of a New Type of Chocolate - Image 2 of 4
Image via Dinara Kasko's website

Ukranian pastry chef Dinara Kasko is creating architecture so small, it fits on your dessert plate. Her newest creation, the Algorithmic Modeling Cake, is a celebration of chocolate and geometry worthy of your best china.

The edible masterpiece was made in honor of the creation and unveiling of an entirely new type of chocolate—Ruby. After over a decade of development, earlier this year cocoa producer Barry Callebaut successfully produced what is claimed to be the first new natural color for chocolate since white chocolate was created over 80 years ago. Pink in color, it is right on trend, fitting in perfectly with both the popularity of "millennial pink" and with social media’s brightly-colored food craze including obsessions such as rainbow bagels and Starbuck’s Unicorn Frappucino.