About Me

Self-taught confectionery and food artist since 2011, based in Montreal.For me the culinary aspect is even more important than the visual. I will not compromise flavour or texture to achieve a visual effect, and I don't use anything non-edible or non-foodsafe in my work (even things like dry pasta!)This portfolio represents my work up through 2025. Expect even more madness in 2026, I've got some truly crazy things coming!Follow @sculpteatrepeat and sign up for my mailing list (coming soon!) to see what's next.

 
Materials:
Chocolate • Edible precious metals • Sugar glass • Fondant • Edible flowers • Gels • Bean paste • Custards • Edible paper
 
Methods:
Custom molds • Vacuum-Forming • Fermentation • Crystallization • Hand-sculpting

Contact

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