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Pastry Chef Creates Architecture-Inspired Desserts (PHOTOS)

Pastry Chef Marie Oiseau creates architectural masterpieces that are good enough to eat. (Marie Oiseau)

Marie Oiseau fell in love with the art and creativity of cooking at age 17. “First, I cooked very simple dishes, but then I fell in love with the process of healthy and low-fat desserts,” Oiseau told weather.com.

She wasn’t afraid of experimenting with different foods, putting her twist on recipes from a book her mother gave her. “I was not afraid of difficulties, so first I cooked the macarons,” she said. “That, of course, did not turn out well. But the second dessert was a success.” The experience became less about creating a perfect dish, but rather about exploring a new area of art and expression.

Her background in architecture gives her the knowledge to find the right designs that will translate her creativity into her work. “Though my education, first I think out the difficult architectural ideas, I draw sketches, I create models and molds myself,” she said. “Only after that I create flavor composition, and then I create my art cake.”

Oiseau considers her cakes art objects. She takes inspiration from architects like Frank Gehry, Le Corbusier, Antoni Gaudi and Jorn Utzon. “Sometimes I can think up the concept, the idea and design of the future dessert in a few minutes,” she said. “But sometimes I bear the idea more than a year, thinking through all the details.” Regardless the amount of time required to go from concept to final cake, Oiseau revels in the entire process of the creation.