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About Modern Art Desserts
This blog is an extension of Modern Art Desserts, a cookbook with recipes for desserts inspired by art, written by Caitlin Freeman in 2012. All the desserts in this book were conceived and executed for Blue Bottle Coffee in a tiny kitchen on the rooftop of the San Francisco Museum of Modern Art, which closed its doors in June 2013 for a three-year expansion. Here, you will find behind-the-scenes stories of desserts that didn’t make their way into the book, new ideas we are working on, and upcoming special events! This is also a place to find helpful hints on how to make your own art-inspired desserts, as well as download the templates found throughout the book.
About Caitlin Freeman
A self-taught baker, Caitlin Freeman is the resident pastry chef for Blue Bottle Coffee. A former owner of the San Francisco cake and sweets shop Miette, Caitlin made a name for herself creating simple and lovely cakes and cupcakes using local and organic ingredients. Inspired to bake by the confectionary paintings of California painter Wayne Thiebaud, she saw her chance to re-create those very cakes when Blue Bottle opened a café in San Francisco Museum of Modern Art. Four years and many art-inspired desserts later, she wrote the book Modern Art Desserts to chronicle the desserts, inspiration, and adventures that happened when combining art and cake.