The art of pastry making through the lens of technology

Pastry making has long been considered an artful combination of science, using only simple ingredients such as flour, butter, eggs and sugar to prepare exquisite edible art.

- CHEF DEAN RODRIGUES

Precision, intuition and an almost magical understanding of texture and timing have forever been hallmarks of pastry craftsmanship. Yet in an age when technology dominates almost everything, it seems pastry-making may soon undergo a radical transformation. However, the question that arises: is technology making this art even better, or completely dismantling it?

For hundreds of years, pastry making has been about precision, skill, and an almost sacred relationship between the chef and the ingredients. Techniques like lamination—the precise folding of dough and butter to create the perfect layers of a croissant—are considered near-sacred rituals in the culinary world. However, technology has arrived to shake up the rules. With 3D printing, chefs can produce molds and designs for pastries that would take hours, even days, to perfect by hand. Along with 3D printing, sous-vide machines for desserts, and even AI-guided recipe generation, today's pastry kitchens are turning into high-tech laboratories.

In fact, the global market for 3D food printing is expected to reach an estimated $1.55 billion by 2027, with pastries being a significant part of this technological shift. This rapid growth showcases just how transformative this technology could be for pastry chefs around the world.

Technology as a shortcut? Or a betrayal of craft?