Patrick Spahr is a food art photography artist creating images from the things we eat. Based in the Western Massachusetts region, Patrick uses studio techniques to explore and capture the richness of the natural, edible world.
”Our ability as food photographers to capture food and make it an object of desire is the key to our craft.”
– Andrew Scrivani, New York Times
French Savarin, baked in a mold and soaked in a sweet limoncello syrup …. oh my!
Chocolate Hazelnut Torte. Thanks go out to Paul Hollywood of the Great British Baking Show fame for this recipe from his book, BAKE: My best ever recipes for the classics.
