Wayne Thiebaud's iconic paintings of luscious layer cakes have whetted the appetites of art lovers for decades. For alumna Caitlin Williams Freeman, Thiebaud's canvases inspired a new career.
As the resident pastry chef for the Blue Bottle Coffee Bar at the San Francisco Museum of Modern Art, Freeman creates desserts that pay homage to some of the stars of the museum's collection, including photographer Robert Frank, painter Piet Mondrian, and, of course, Thiebaud.
The San Francisco Chronicle recently profiled Freeman, who whips up her creations in a tiny kitchen that the paper described as "outfitted with her pink KitchenAid mixer from home, a matching pink phone and a small professional convection oven she likens to an Easy-Bake." To read the full story, click here.
