Macro foodgraphy


Pistachio dust, cacao shavings, sugar grains, pulpy raspberries, crusty dough, shiny glazes, chocolate decorations, multiple colors and textures: pastries is the perfect subject for macrophotography. Maybe not as interesting as insects but probably more appealing!

Good excuse then, to finally buy the macro lens my Nikon was craving for!
Indeed macrophotography always fascinated me: the micro things world.
I’ve got a mid range one, the Nikon AF-S 60mm micro f/2.8 that is not too big and allows me to transport it easily.

I would like to be able to take my time to set up these pictures in pastry classes, but we are often in a rush…


 Gnome hats meringue:
They had the size of a bite. The white shavings on the top are shredded coconut



Petit fours (mini domes à la framboise):
The brown stones are ‘grué de cacao’ (grinded cacao shelves)



Almonds petit four:
Little pieces of almonds 


Brioche parisienne:
The raw dough before rising and cooking



Raspberry charlotte:
Red juicy spheres (raspberry seeds) and icing sugar



Rock candy:
This one is not part of the pastry class 




1 comments:

 

Meet the author

Hi there! I'm Lucia Tahara, welcome to my blog!

I'm a Brazilian living in France since 2002 and working as a Business Developer at Google.

This blog is about my 5 months sabbatical to become a pastry cook at the 'Institut National de la Boulangerie Pâtisserie', one of the best French pastry schools in the world.

Recipes, tips, techniques, video tutorials, but also posts related to the sabbatical experience will populate this space little by little.

My favorite pastries

Saint honoré
Macaron (coming soon)
Fraisier (coming soon)


Tutorial videos

Crème pâtissière (pastry cream)
Millefeuille (assembly)
Pâte feuilletée (puff pastry)
Choux dough (coming soon)
Sweet pie dough (coming soon)
More to come...