Customers can custom-order sweets and chocolates in any shape: from cartoon characters to superheroes.
A rogue chef, an architect-turned-designer and a small team of techies run the world’s first ‘digital bakery’.
Sugar Lab is different from a regular bakery in many ways and is like a bakery in many ways.
Every project at East Los Angeles Workshop starts with an idea.
Customers can custom-order sweets and chocolates in any shape: from cartoon characters to superheroes. Sugar Lab designers then model them in a 3D print for the chef in the lab to etch and etch them into a powder-filled plate.
Kyle von Hesslen, co-founder of ‘Sugar Lab’, underlined that 3D printing is not meant to be simple.
“Really working with a chef and having a goal, researching what ingredients you want, sourcing them, bringing them in house, mixing them, tasting them before they even go into the 3D printer, and understanding what you’re working with working, required. , And then after the object is 3D printed, a chef can do a million things with that object.”
The method of digital bakery is exactly the same as the traditional method.
In the laboratory, cooks combine water, sugar and vegetable starch to create what is basically a ‘super-fondant’ by adding water to the dry ingredients.
Haslan’s journey into the world of culinary Chinese masterpieces began when he was a student at the Southern California Institute of Architecture. He bought a conventional 3D printer and started tinkering with it and experimenting with materials.
He says the 3D printer he’s using in the lab is the only NSF-certified edible 3D printer in the world. It is the only institute that works on a large scale, with the capacity to print thousands of products overnight and have them ready for the chefs in the morning.
Haseln believed in the potential of 3D printing in various industries, especially the food industry.
“There are all kinds of places where we acknowledge the artistry in food beyond reality, just like the difficulty of the craft. So Desert Spaces is a really good example of where the way we look at something is so important to us and it opens up our minds and makes us approachable and accepting,” Haslan explained.
Jonathan Solomon is the head chef at Sugar Lab and has the same passion.
“I really feel like I’m getting a chance to work on the future of food. The future of sweets “The technology of the future is going to be able to do that, one day these things will be in everybody’s kitchen — not tomorrow, but, you know, sooner than we think,” Solomon said.
The Sugar Lab says the response to its work has been incredibly positive.
Sweet treats are available on Sugar Lab’s website, with prices starting at around $25 for six 2.5cm strawberries filled with chocolate and ginger ganache.
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