It's my job to be inspired by art – specifically art on display at the San Francisco Museum of Modern Art – and I am every time I walk through the galleries. I have also been known to be inspired by fashion, the perfect color of the blue sea in Mexico, a deliciously smoked almond in Copenhagen, jams and jellies made by a fastidious French woman, and a perfect tortolloni in Bologna. But art! Art is what I turn into dessert, and how I am the most consistently inspired.
A self-taught baker and longtime owner of the San Francisco cake and sweets shop, Miette, Caitlin Freeman was inspired to bake by the confectionary paintings of California painter Wayne Thiebaud. After selling Miette in 2008, she started the pastry program at Blue Bottle Coffee Co. and coauthored The Blue Bottle Craft of Coffee. Her artistic creations for the Blue Bottle Cafe at the San Francisco Museum of Modern Art have been featured in the New York times, Design Sponge, Elle Decor, San Francisco Chronicle, Huffington Post, and in her newest book, Modern Art Desserts (published April 2013). She lives in San Francisco, CA.