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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 temperature high of 600 Degrees Celsius.
The dough was inflated into a balloon shape while simultaneously being baked, making the final product edible.
With Omer Polak and Chef Erez Komorovsky
"Blow dough" won at the Core 77 design Award at the Food design category.
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