My goal was to design and develop a series of tableware that explores the visual and technical parallels between ceramic and pastry processes.  Technically, wedging clay is like kneading dough; spraying glaze results in a texture very similar to sprayed chocolate; slip-casting is a lot like casting chocolate; weighing ingredients out for a glaze is just like weighing ingredients for macarons. Visually, I wanted to create pieces that blur the line between the food and the plate, to make pieces that look almost edible themselves. With a sort of feminine and sweet quality, I wanted it to be unmistakeable that these are pieces meant for desserts.