KUFstudios make luxury chocolate bars that at first glance look more mineral than edible but taste extraordinary. They aim to use their BRIK confections as an educational tool and aid to rethinking business, responsibility and luxury.
The cake maker and food stylist Sarah Hardy, aka Hebe Konditori, talks cake, films, fairytales and dairy-free food for the gods with baker and blogger Fiamma Aleotti.
The Berlin-based company Eat Small has created a dog food range made from insect-based protein that offers a more circular alternative to our outdated meat system.
Thalia Bassim, a visual artist from Beirut, is looking for signs of hope in a country in economic freefall. She met with Bahaa, a small farmer entrepreneur, to talk about exploring ways around the system.
Karen Lacroix, founder of the Illustration School in Porto, explains how food as a medium can activate practice in illustration to promote collective effort to face systemic challenges.
An interview with the Viennese Konditormeister Eduard A. Fruth about a lifetime spent in the multicultural world of traditional Viennese pastries.
Thalia Bassim is a visual artist from Beirut. She writes to us from a land famed for its farming for over 5,000 years as she and her fellow citizens struggle to stand up and keep going.
Sofi is a new artisan bakery that is part of increasingly noticeable food revolution taking place in the Berlin gastro scene. We asked to talk to the manager Sören Zuppke.
Fiamma Aleotti writes about food, feminism, sexuality and feelings. She is also an excellent pastry chef who has found her home in Berlin.