Product

Designer Baking by Studiolav

Athens

5 March 2013

Thick pyramids of olive wood stamp pied de poule and tweed herringbone patterns onto biscuits in a project from Studiolav.

Formed by Central Saint Martins graduates Loukas Angelou and Vasso Asfi in 2011, Studiolav is a London-based design studio that has created a set of kitchen stamps for Gallery Skoufa in Athens. Exhibited as part of the gallery's October 2012 Greek Designers exhibition, the stamps have now been used to create biscuits to tie in with fashion designer Haizhen Wang's AW13/14 womenswear collection at London and Paris fashion weeks.

"The brief was to use olive wood and bring it into a more contemporary form," says Angelou. Both Angelou and Asfi are Greek, and Angelous says that the studio warmed to a project that allowed them to explore a traditional Greek material. "We were able to find this craftsman in Corfu who specialises in creating objects out of olive wood, and he produced the design for us."

The kitchen stamps have been shaped into monolithic pyramids, the base of which have been carved with either pied de poule or tweed herringbone patterns. The shape of the stamps was chosen to distribute pressure evenly, while the decision to work with pied de poule and tweed herringbone arose from the studio's interest in pattern.

"Fashion is not exactly our interest, but our work is based in patterns, so it’s a natural development and direction," says Angelou. The studio has previously worked with pattern in its wicker-printed Weave Plates and merino wool-woven K1 chair.

Studiolav revisited the stamps project in February at the request of Haizhen Wang, who gave out 200 biscuits created using the design to guests at his London Fashion Week show. Further biscuits were created for Wang's Paris Fashion Week show at Gallerie Moretti & Moretti in March.

"It was a perfect match with Wang, but moving into that world wasn't our main purpose," says Angelou. "We just wanted to create a connection between fashion and baking in order to entice younger generations back into the kitchen and get them baking nice biscuits."