Stepping into the small office suite in midtown Manhattan, I half expected to find gurgling pots filled with caramelizing crystals, molds crusted with chocolate, and white powder dusting the doorway. Instead, in the headquarters of the sugar/art company Kreëmart, I found a cluster of normal-looking rooms with a small kitchen. The company’s director and founder, Raphael Castoriano, offered me a cup of tea and a variety of sweeteners, saying, “Pick your poison.” The bottle he held must have contained simple syrup, but, feeling suspicious, I opted for unsweetened tea instead. I sat down with Castoriano and his programs manager Simone Sutnick to discuss Kreëmart’s newest edible endeavor.
Castoriano explained that sugar is an ideal medium for art because both sugar and art are “not necessities—they are luxuries.” His first foray into the sugar medium was in 2009, at the American Patrons of Tate Modern show. He teamed up with pastry chefs at the Milanese pasticceria and confetteria Sant Ambroeus and the artists Teresita Fernández, Ghada Amer, and Vik Muniz. The artists were no strangers to molding and sculpting, though perhaps not in material as frangible as frangipane. The evening’s most memorable reveal was two cakes crafted into the shapes of George W. Bush and Tony Blair. Amer decimated the cake politicians’ heads with a hammer, exposing the simulacrums’ respective strawberry and raspberry guts. Read More