Hi Everyone! I'm Jeff.

I am the assistant baker here at FIG. I am fresh out of IIT's architecture program; Now you may not think that architecture and pastry have much in common, I would have to argue otherwise. Broadly speaking, each is an art concerned not only with the beauty, but with the tangible, pragmatic realities. Shelter and function in the case of architecture; Satisfying hunger and of course flavor in the case of pastry.

The most important similarity between the two disciplines though, is the dedication to precision and craft each requires in order to truly become the master of your materials- or ingredients, as the case may be. Obviously, I have quite a respect for each.

www.fallingwater.org


In the coming weeks, I will be trying my hand at the fusion of those two great forms of art. That's right; in the spirit of the season, I will be building a gingerbread house. This will hopefully be no ordinary gingerbread house, however. In order to quell the architecture-school-withdrawal symptoms I have been suffering (that is, getting adequate sleep, leading a relatively stress free life, etc.)I will be making a scale model of Frank Lloyd Wright's Fallingwater entirely out of edible materials(no wood pulp does not count).

www.fallingwater.org


Having just recently journeyed to this architectural mecca, I have a new appreciation- and now first hand knowledge- of its splendor.I am well into the planning phase of my undertaking and have settled on my materials: Gingerbread, of course, to model the site and the stone; cast white chocolate, to represent the concrete cantilevered trays; and sugar glass, to mimic the windows and water.

My deadline for this project is December 25th. So if you would like to follow my progress make sure you check in on this blog from time to time. Oh, and wish me luck! (I'm going to need it!)

-Jeff Hallenbeck