Dessert and Vessels brings together ceramic objects and handmade desserts, exploring the shared language of form, texture, and surface between clay and pastry. In one work, an orange liqueur mousse cake is covered with a white cocoa butter velvet spray, resembling a ceramic object before it is cut open. In another, a peach panna cotta echoes the soft pink glaze of a small ceramic teapot.

By placing edible and fired objects in dialogue, the work blurs the boundary between utility, sculpture, and sensory experience. It reflects my parallel practices as a ceramic artist and pastry chef, where precision, material transformation, and touch are central to both forms of making.