bake - January/February 2021 - 7

technical corner

3D PRINTED CHOCOLATE
Sugar Lab worked with chef Melissa Walnock of the Culinary In-

make this amazing technology accessible to chefs and consum-

stitute of America to develop rich chocolate ganache recipes that

ers around the world. "

are uniquely complemented by the 3D printed shells.  With ﬂa-

" 3D printing brings so much ﬂexibility to the table for our cus-

vors ranging from reﬁned to nostalgic, the truffles can pair with a

tomers, " adds von Hasseln. " We can create complex and beauti-

champagne cocktail, an old-fashioned, or a favorite whiskey. 

ful foods that really have to be seen to be believed. Equally sig-

Meanwhile, the bonbons feature throwback ﬂavors such as

niﬁcant, 3D printing allows for fast design iteration without the

s'mores and PB&J. A new 3D product line includes candies,

need for molds.  This means we can quickly brand and personal-

cupcake décor, cocktail garnishes, and pastry shells that can be

ize existing designs with something unique for each customer. "

ﬁlled by any home chef with mousse, ice cream, or cake batter.

2020.  The company has since added several 3D printers to its

tions in partnership with our skilled digital design team, using

kitchen and expanded its team.  In 2021, Sugar Lab will continue

3D printing technology, " says Kyle von Hasseln, chief executive

to expand its product lines, focusing especially on weddings,

officer and co-founder of Sugar Lab. 

birthdays, and other special occasions. 

Sugar Lab announces a new line of 3D printed chocolate

Sugar Lab is the world's ﬁrst true digital bakery, run by a

truffles and bonbons, now available at SugarLab3D.com. These

small team of rogue chefs, architects-turned-designers, and

glamorous desserts, in never-before-seen shapes and colors,

tech geeks in East Los Angeles.  Its parent company, Culinary

capture the extraordinary potential for beauty and customiza-

Printworks - also founded in 2020 - creates custom designs and

tion of 3D printed confections.

ﬂavors for professional chefs, caterers, and major brands.  Cu-

Sugar Lab bills itself as the world's ﬁrst true digital bakery. The

linary Printworks and Sugar Lab products are 3D printed with

company was founded in 2020 by von Hasseln and chief oper-

the Brill 3D Culinary Studio, the world's ﬁrst food-safe, stainless

ating officer Meagan Bozeman in collaboration with 3D Food

steel, commercial-grade 3D printer for professional manufactur-

Designer William Hu. 

ers. Sugar Lab's kitchen operates under LA County Health De-

The company is new, but the concept has been years in the

SUGAR LAB

Sugar Lab launched its website and ﬁrst holiday line in fall

" Our goal at Sugar Lab is to pursue chef-led culinary innova-

partment guidelines.

making. Von Hasseln and his wife, Liz, invented the technology

Years in the making, the 3D printing industry has rapidly

in 2012, which was soon acquired by a major 3D printing manu-

evolved. In 2015, CSM Bakery Solutions and 3D Systems Cor-

facturer. Von Hasseln, Bozeman, and Hu became key members

poration announced they had reached an agreement to collab-

of the R&D team that ultimately invented the ﬁrst food-safe 3D

orate in the development, sale and distribution of 3D printers,

printer, in partnership with Brill, Inc. 

products and materials for the bakery and food industry. The

" After years of developing the Culinary Printer, we understand

global agreement allowed the two industry leaders to join forces

its potential better than anyone, " says Bozeman.  " We've stepped

to bring innovative and creative 3D printed culinary products to

out on our own with a concept we believe in and, more impor-

the market, including high-resolution, colorful food products for

tantly, with people we trust, to start this business.  Our goal is to

the professional culinary environment.

bakemag.com | JAN-FEB 2021 > 07
http://www.SugarLab3D.com http://www.bakemag.com
bake - January/February 2021

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