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"Blow Dough" was designed for the “Design Week Jerusalem”. A “dough balloon” was created using seasoned dough and an industrial blower, with a high temperature of 600 Degrees Celsius. The dough was inflated into a balloon shape while simultaneously being baked, making the final product edible.
Collaboration with Omer Polak and Chef Erez Komorovsky
"Blow Dough" won the Food Design category at the Core 77 Design Awards. http://www.core77designawards.com/2014/recipients/blow-dough/
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