Pâtisserie Paramétrique

The shape of sugar — a legible-nutrition pastry studio

How to read this cake

Shell form = healthiness

Indulgent recipes (sugar + sat-fat) glaze into a tall glossy, faceted shell; fibre & protein keep it calm and matte. Read the cake's healthiness from the outside.

Fillings nested inside

Components nest as concentric fillings — glaze skin, then mousse, crémeux, a soft core — on a biscuit base. The shell encloses them, just like a real entremet.

Filling thickness = mass

Each filling's band is its share of the recipe's mass; bigger mass, thicker filling.

Colour & glow = sugar

True ingredient hue — sweeter fillings grow more saturated and literally glow.

Open it = Health Lens

The shell cuts away to a clean cross-section, each filling annotated with its nutrient bars and a per-slice total.

Form follows flavour

You don't pick a shape — the flavour pyramid generates it. The dominant family pulls the cake toward its archetype (berry→entremet, citrus→tarte, matcha→kuih talam, chocolate→éclair…).

Flavour pyramid = colour + form

Each layer is a parametric blend of flavour families; the blend sets its true colour and, in aggregate, the cake's form.

Per slice — 120 g, typical estimate

412kcal

Sugars34 g

WHO 25 g/d

50 g/d

Saturated fat12 g

Fibre2 g

Protein6 g

Classic

Reformulation, per slice

Reformulated

Classic Reformulated

The Shelf — pieces

No pieces on the shelf yet. Compose a pastry, then press ★ Save to place it here.

All nutrition values are typical, approximate estimates for design illustration — not medical or dietary guidance.

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Classic

Reformulated

Component reference