How does Architecture and Baking come together? - Visualisation by Shawn Lee

The Sweet Taste of Architecture

Baking has been a great passion of mine, the process, the variety and the best of all, the taste. Since young, going to the nearby bakery and looking though the window, and seeing all the lovely pastries and cakes, has been my weekend highlights. The aroma in the morning when everything is freshly baked just always seem to excite me. Growing up mostly with my nan, also has been a huge influence when it comes to baking. She has always said, “the way to a man’s heart is the stomach”, and that is stuck to me ever since. This is just a back story to how i got into baking. 

I think everyone has a favourite part to baking, and mine is the decorating and designing part. Incorporating designs and details to the any baked good is fundamental to making the baked good look beautiful and “appetising”. So how does baking relate to architecture? There are two aspects of baking that I feel can be related to architecture, the tangible and the intangible. Tangible aspect is the baked good itself and the aesthetic of it, and the intangible aspect relates to the taste and feel of the baked good. 

I think similarly when it comes to the stages in an architecture project, baking has a similar pattern of stages. Baking has evolved through time, and nowadays, baking is not only a hobby, but an art form. For example, @tortikannushka is an artisanal cake maker that decorates tiered cakes with intricate and precise details and flawless finishes, providing the end user with an experience for all senses. Good Architecture and design, like good cakes, are defined not only by the geometry of the space and how the light hits it, but also by its finishes and details. Both require planning, both require imagination and finally both require good technical execution. 

The other aspect is the intangible, once a cake is baked the only thing to do is eat it. Taste, for me is paramount to the physical form of a baked good. Taste and sight, both provide a unique experience to us, and so does good architecture and design. They are feelings that one can not create with a given formula, but can only aspire to communicate. 

My Baking process normally follows this pattern:

  1. Decide what you want to bake
  2. Designing the bake and how you want it to look like, aesthetically
  3. Constructing a recipe on the bake and what amendments would you take for it to taste and look good
  4. Construct the bake and bake it to perfection
  5. Decorating the bake with finishes and details
  6. Present and enjoy the bake

With that said, the atmosphere of a bakery is always an intriguing part to the experience. How they display, the decoration of the interior, the atmosphere and the architecture does play a big part in nowadays, bakery/ patisserie. These aspect definitely enhances the experience when going to a bakery or a patisserie shop. 

To end this, i will leave you with Sarah Wigglesworth  thesis on “Eating Architecture” – A parallel between the consumption of a meal and the production of space. 

Flourless Chocolate Cake with Shards for Koldo's Birthday
Hazelnut Brownie on pink material mood board coaster
"Eating Architecture" by Sarah Migglesworth