Pâtisserie

f. “Unsatisfied desire is in itself more desirable than any other satisfaction” -C. S. Lewis

No food is as powerful as dessert or gets as tied up in our issues of guilt, longing, abstinence, and attraction. We celebrate birthdays with it. Grandparents spoil children with it. It’s the first to get cut from a diet and the first some flock to for comfort. And yet for me, it represents the unattainable. I react to food with high histamine, salicylate, and copper content, and it results in very severe dietary restriction.

This body of work started as a therapeutic exercise in deconstruction and a re-training of the mind to look at dessert as form rather than food. It soon became a technical riddle, and I became a food taxidermist of french pastries. To glass, I combined my love of porcelain, realizing where one material floundered, the other excelled. This body of work utilizes nearly every possible technique in both mediums; glassblowing, hot-sculpting, lampwork, fusing, casting, and grinding in glass and well as the ceramic techniques of hand-building, throwing, and using a good old fashioned pastry tube.

*Note from the artist:

The following desserts are all handmade from glass or ceramic, which includes the plates, cups, glass jars, cherry stems, sprinklies… everything. There are only 4 objects that are not handmade: the crème brûlée spoon, the wood sticks for the caramel apple/chocolate banana/ popsicles, the paper cups for the chocolate truffles and the box they are in. Everything else was made by hand.

The French Series
PLease scroll for the American Series

Crème de framboise
Crème de framboise
Cerise au chocolat noir
Cerise au chocolat noir
Forêt noire
Forêt noire
Entremet au citron vert
Entremet au citron vert
Crème de cacao
Crème de cacao
Entremet au citron vert
Entremet au citron vert
Chocolat noix de coco
Chocolat noix de coco
Noix de coco et mangue
Noix de coco et mangue
Gâteau vanille et chocolat
Gâteau vanille et chocolat
Guanaja 2
Guanaja 2
Chocolat noir et mangue
Chocolat noir et mangue
Mousse au chocolat noir et framboise
Mousse au chocolat noir et framboise
Praliné et chocolat
Praliné et chocolat
Gâteau au fromage et citron vert
gâteau aux mures
Gâteau au orange sanguine
Gâteau au orange sanguine
Entremet au caramel
Entremet au caramel
Gâteau au pralin au chocolat
Gâteau au pralin au chocolat
Macaron au framboise
le bonbon
Mousse aux mûres
Mousse aux mûres
Dôme au chocolat
Dôme au chocolat
Entremet au caramel
Entremet au caramel
Forêt noire
Forêt noire
Gâteau au fromage et chocolat
Gâteau au fromage et chocolat
Savarin au chocolat noir
Savarin au chocolat noir
Chocolat au lait et caramel
Chocolat au lait et caramel
Guanaja
Guanaja
Savarin l'orange
Savarin l’orange
Death by Chocolate
Death by Chocolate
Noix de coco exotique
Noix de coco exotique
Mousse au chocolat
Mousse au chocolat
Gâteau chocolat au lait
Gâteau chocolat au lait
Cerise au chocolat noir 2
Cerise au chocolat noir 2
Crème caramel à la vanille
Crème caramel à la vanille
Gâteau au fromage et chocolat
Gâteau au fromage et chocolat
Petit gâteau la cerise
Petit gâteau la cerise
Mousse guanaja
Mousse guanaja
Petit gâteau au chocolat
Petit gâteau au chocolat
Gâteau au chocolat noir
Gâteau au chocolat noir

“A raspberry set on a piping of whipped cream set on a crispy tuile, itself set on a bavaroise; tarte au citron, forêt noire, Mont Blanc, all those exquisite French pastries transformed into masterpieces of illusion in the hands of Shayna Leib, who indulges a passion for hyperrealism with fascinating technical virtuosity. She combines glass-which she has worked with for more than twenty years-with porcelain, creating perfect replicas of forty extremely sophisticated pastries, and setting them against forty American desserts. Culture against culture. In this elaborate trick, everything is artificial. Every detail fools the eye: glossy icing, chocolate ribbons, mousses, golden crusts, fruits, textures, sculpted sugar, colors. The cremè de la cremè, a feast for the eyes-but you could chip a tooth on it!”

      -Olivier Castaing, Curator of Céramiques Gourmandes. Bernardaud Fondation- Limoges, France

Carachoc
Carachoc
petit fours
Crème brûlée
Crème brûlée
Gâteau au fromage et citron vert 2
Gâteau au fromage et citron vert 2
Gâteau au chocolat noir
Gâteau au chocolat noir
le macaron
le macaron
Dôme au chocolat 2
Savarin la crème de menthe
Savarin la crème de menthe
Truffe au chocolat
Gâteau au fromage et caramel
Gâteau au fromage et caramel
Pistachio Dessert Bar
Pistachio Dessert Bar
Millefeuille
Mont Blanc
Mont Blanc
The "Bourgi"
The “Bourgi”
Entremet la cerise et au citron vert
Entremet la cerise et au citron vert
Petit gâteau au chocolat 2
Petit gâteau au chocolat 2
Petit gâteau aux amandes
Petit gâteau aux amandes
Petit gâteau au noix de coco
Petit gâteau au noix de coco
Gâteau aux amandes
Gâteau aux amandes
Mousse au chocolat et la cerise
Mousse au chocolat et la cerise
Gâteau au fromage et la mangue
Gâteau au fromage et la mangue
Mousse au chocolat
Mousse au chocolat
Millefeuille
Millefeuille
Tarte aux mûres
Tarte aux mûres
Macaron au chocolat
Macaron au chocolat
Entremet aux mûres et la lavande
Entremet aux mûres et la lavande
Entremet au chocolat noir
Entremet au chocolat noir
Tarte au café
Tarte au café
Éclair
Éclair
Kugelhopf
Kugelhopf
The "Ostapchuk"
The “Ostapchuk”
Entremet la framboise
Entremet la framboise
Mont Blanc 2
Mont Blanc 2
Gâteau l'orange et la crème
Gâteau l’orange et la crème
Chocolat chaud
Chocolat chaud
Profiterole craquelin
Profiterole craquelin
Gâteau au fromage et la framboise
Gâteau au fromage et la framboise
Entremet au guanaja
Entremet au guanaja
Gâteau au chocolat et moka
Gâteau au chocolat et moka
Pâte à choux
Pâte à choux
Gâteau au fromage chocolat et miel
Gâteau au fromage chocolat et miel
Meringue
Meringue
Tarte aux framboises
Tarte aux framboises
Gâteau au fromage et citron vert
Gâteau au fromage et citron vert
Gâteau au fromage et la framboise 2
Gâteau au fromage et la framboise 2
Petit gâteau au chocolat noir
Petit gâteau au chocolat noir
Gâteau au fromage et caramel moka
Gâteau au fromage et caramel moka
Mousse au chocolat et café
Mousse au chocolat et café
Gâteau aux châtaignes
Gâteau aux châtaignes
Meringue 2
Meringue 2
Gâteau la réglisse
Gâteau la réglisse
Ode à l'enfance
Ode à l’enfance
Pâte à choux 2
Pâte à choux 2
Noisette au caramel
Noisette au caramel
Tarte au café
Tarte au café 2
Gâteau au chocolat et moka
Gâteau au chocolat et moka
       

On display at the Musée des Arts Décoratifs, Bordeaux, France


Photos courtesy of Helene Huret

The American Series

The American Series holds a special place in my heart as many of these creations are tied to personal memory; biting the butts and ears off of Easter bunnies, getting vanilla frozen yogurt with gummy bears after a difficult dentist appointment… Though not as elaborate, refined, or elegant as their French equivalents, these desserts are delightfully frivolous, playful, and colorful. Upon side-by-side inspection with their French counterparts, there are some hidden little secrets of this series: the cherries are brighter, the colors reflect our use of dyes and additives in America; even the chocolate is a different color from the French dark chocolate. The two displays interact, with the same dessert appearing in both cultures: gingerbread men vs. les macarons, chocolate kisses vs. truffles, as well as hot chocolate, chocolate cakes and jars of candy.
                                                                                                                                                       Shayna Leib

Vanilla Frozen Yogurt
Vanilla Frozen Yogurt
Chocolate easter bunnies
Chocolate easter bunnies
popsicles
Popsicles
lemon bar
Lemon bar
chocolate pudding
Chocolate pudding
banana split
Banana split
Jello cup dessert
Jello cup dessert
Pecan pie
Pecan pie
Cupcake
Cupcake
Gummy bear martini
Gummy bear martini
Berry cheesecakes
Berry cheesecakes
Candy jars
Candy jars
Chocolate covered fruit plate
Chocolate covered fruit plate
Chocolate covered bananas
Chocolate covered bananas
Pumpkin pie
Pumpkin pie
Funfetti cake
Funfetti cake
Ice cream sandwiches
Ice cream sandwiches
Caramel and chocolate apples
Caramel and chocolate apples
Hot chocolate
Hot chocolate
Berry frozen yogurt
Berry frozen yogurt
Red velvet cake
Red velvet cake
Chocolate dipped cherries
Chocolate dipped cherries
Cake pops based on a Kirsten Tibballs design
Cake pops
Jello
Jello
Donut
Donut
Dessert taco
Dessert taco
Caramel cupcake
Caramel cupcake
Chocolate drops
Chocolate drops
Key lime pie
Key lime pie
Baked Alaska
Baked Alaska
Chocolate cake
Chocolate cake
Unicorn cone
Unicorn cone
Brownie
Brownie
Ambrosia
Ambrosia
Butterscotch bars
Butterscotch bars
Chocolate cake
Chocolate cake
“’Peanut
Peanut Butter Pie
Puffed rice treat
Puffed rice treat
“’Apple
Apple Pie
Christmas cookies
Christmas cookies

All photos: Eric Tadsen

FacebooktwitterredditpinterestlinkedintumblrmailFacebooktwitterredditpinterestlinkedintumblrmail