The 2020s see a new phenomenon emerge in pastry making: a movement where plastic serves the taste, texture and even the identity of the recipient. Spectacular, these sculpture desserts are also delicious. Parisian pastry shop Chez Bogato launched the festivities ten years ago, offering bespoke graphic creations for children and adults alike.
Today, big names are pushing the cursor of sweet decoration through inventive collaborations: Sébastien Gaudard creates a sugar straw beehive to celebrate the honey from the forest of the Château de Chambord, Ladurée imagines a precious cake for the historic jeweler Mellerio.
The Taste of M
Above all, young designers (often women) are embarking on edible projects worthy of contemporary art museums, which abound on Instagram. Thereby, Andrea Sham (7,500 subscribers) who made the ten-year anniversary cake for the restaurant Septime – and who signed the desserts for the Les Jardins d’Olympe pop-up canteen at the Carnavalet Museum – shows an attraction for the good taste of the Baroque and sculptural.
In the United States, where the trend is in full swing, Aimee France (27,000 subscribers) offers vegan recipes in the form of gourmet sculptures studded with flowers. But the most reckless is undeniably Lexie park (58,000 subscribers). Former designer for the concept store Opening Ceremony, she has converted to the design of jelly cakes with huge success. Nike or Bottega Veneta order tailor-made pieces in which flowers, fruits or characters seem to float. Custom aberrations as beautiful as they are good.