Eye candy for art enthusiasts and sugar hounds alike, pastry chef Caitlin Freeman's new book, Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art ($16, originally $25), is definitely worth perusing! While Caitlin's desserts are currently sold at SFMOMA's Blue Bottle Coffee Bar, she masterfully breaks down the process into 27 recipes for the book that range from basic to downright ambitious.
What started as a field trip to SFMOMA for a college photography class, ironically shaped Caitlin's serendipitous path to becoming a master of sweets. The former co-owner of San Francisco's pastry shop Miette and current pastry chef for Blue Bottle Coffee Company, Caitlin blames her career change from aspiring photographer to pastry tycoon on Thiebaud's Display Cakes. "Once I discovered it, I found myself sneaking off for illicit visits while my classmates ogled the old Walker Evans photos," she writes.
We caught up with Caitlin to delve into the book's fascinating backstory. Keep reading to get the scoop on recipes from the book she swears anyone can do, her crazy kitchen renovation ideas, and more!