The story behind
a sweet idea.
26 Cantons is a long-form art project: all of Switzerland, told one canton at a time, in sugar, chocolate, cream and form.
Why cantons?
When I moved to Switzerland, I learned the country the way newcomers do — one canton at a time. Each border crossing changed the language on the signs, the shape of the roofs, the taste of the bread.
I began to sketch what I saw and, eventually, to build it: Graubünden's slate roofs became tempered chocolate, Valais vineyards became piped buttercream terraces, the Ticino lakes became mirror glaze.
The project will end with twenty-six artworks — a complete, edible portrait of my new home. Some are exhibited, some are commissioned, and every one of them is eventually shared and eaten, exactly as it should be.
From inspiration to edible art.
Every artwork follows the same slow path. Slow is the point.
01 — The visit
I travel to the canton. I photograph textures, taste what the region is proud of, and fill pages of a sketchbook.
02 — The sketch
Back in the atelier, impressions become drawings: a silhouette, a palette, one idea strong enough to carry the piece.
03 — The build
Cake, ganache and structure first — then days of sculpting in sugar paste and chocolate, layer by layer.
04 — The painting
Edible pigments, fine brushes, patience. This is where a cake stops being a cake.
05 — The sharing
The piece is photographed, exhibited — and finally cut and eaten. An artwork with a beginning, a middle and a dessert.
An honest palette.
Everything on the piece is edible — no wires, no plastic, no tricks.
For petals, lace, architecture and everything that must hold a fine edge.
Tempered, carved and brushed — the material for roofs, rock and shadow.
Buttercreams, mirror glazes and edible pigments mixed like watercolours.