Yesterday I was browsing through Fully Booked’s culinary books, and came across Caitlin Freeman’s “Modern Art Desserts.” I hastily grabbed the book and went straight to the cashier, purchased it, and have been feeling giddy over my purchase ever since.
The first time I discovered Caitlin Freeman’s amazing dessert creations was through the amazing Rica, who tweeted me the link to the Vimeo video of Freeman’s making of the Mondrian Cake. I think twenty seconds to the video I decided I was in love with Freeman and her team at SF Moma’s Blue Bottle Cafe.
I look at the desserts, observe how they make it, and I feel how inspired the pastry chefs are. I love it.
Rest assured, I will definitely be paying back a visit to SF Moma when I fly to San Francisco… This time I won’t just be browsing through the museum shop. I’ll be at the Blue Bottle Cafe, with about a dozen cakes on my table. :D