Three Mills Bakery X Skywhales
A collaboration between Three Mills Bakery, artist Patricia Piccinini and the National Gallery of Australia.
To celebrate the launch of Patricia Piccinini’s Skywhalepapa, a monumental sculpture in the form of a hot-air balloon, Three Mills Bakery has created the Skywhale Croissant Cone. A purple wheat croissant filled with a honey milk custard and plum jam, and topped with a freeze-dried raspberry and puffed amaranth meringue.
Patricia approached Three Mills Bakery in late 2020 with a vision to develop a nutritious food product that would be an extension of her work and would add another sensory layer to the magical experience of attending the Skywhales balloon launch.
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