Sugar Lab worked with chef Melissa Walnock of the Culinary Institute of America to develop rich chocolate ganache recipes that are uniquely complemented by the 3D printed shells. With flavors ranging from refined to nostalgic, the truffles can pair with a champagne cocktail, an old-fashioned, or a favorite whiskey.
Meanwhile, the bonbons feature throwback flavors such as s’mores and PB&J. A new 3D product line includes candies, cupcake décor, cocktail garnishes, and pastry shells that can be filled by any home chef with mousse, ice cream, or cake batter.
“Our goal at Sugar Lab is to pursue chef-led culinary innovations in partnership with our skilled digital design team, using 3D printing technology,” says Kyle von Hasseln, chief executive officer and co-founder of Sugar Lab.
Sugar Lab announces a new line of 3D printed chocolate truffles and bonbons, now available at SugarLab3D.com. These glamorous desserts, in never-before-seen shapes and colors, capture the extraordinary potential for beauty and customization of 3D printed confections.
Sugar Lab bills itself as the world’s first true digital bakery. The company was founded in 2020 by von Hasseln and chief operating officer Meagan Bozeman in collaboration with 3D Food Designer William Hu.
The company is new, but the concept has been years in the making. Von Hasseln and his wife, Liz, invented the technology in 2012, which was soon acquired by a major 3D printing manufacturer. Von Hasseln, Bozeman, and Hu became key members of the R&D team that ultimately invented the first food-safe 3D printer, in partnership with Brill, Inc.
“After years of developing the Culinary Printer, we understand its potential better than anyone,” says Bozeman. “We’ve stepped out on our own with a concept we believe in and, more importantly, with people we trust, to start this business. Our goal is to make this amazing technology accessible to chefs and consumers around the world.”
“3D printing brings so much flexibility to the table for our customers,” adds von Hasseln. “We can create complex and beautiful foods that really have to be seen to be believed. Equally significant, 3D printing allows for fast design iteration without the need for molds. This means we can quickly brand and personalize existing designs with something unique for each customer.”
Sugar Lab launched its website and first holiday line in fall 2020. The company has since added several 3D printers to its kitchen and expanded its team. In 2021, Sugar Lab will continue to expand its product lines, focusing especially on weddings, birthdays, and other special occasions.
Sugar Lab is the world’s first true digital bakery, run by a small team of rogue chefs, architects-turned-designers, and tech geeks in East Los Angeles. Its parent company, Culinary Printworks – also founded in 2020 – creates custom designs and flavors for professional chefs, caterers, and major brands. Culinary Printworks and Sugar Lab products are 3D printed with the Brill 3D Culinary Studio, the world’s first food-safe, stainless steel, commercial-grade 3D printer for professional manufacturers. Sugar Lab’s kitchen operates under LA County Health Department guidelines.
Years in the making, the 3D printing industry has rapidly evolved. In 2015, CSM Bakery Solutions and 3D Systems Corporation announced they had reached an agreement to collaborate in the development, sale and distribution of 3D printers, products and materials for the bakery and food industry. The global agreement allowed the two industry leaders to join forces to bring innovative and creative 3D printed culinary products to the market. CSM supported the development of and has exclusive rights to utilize 3D Systems’ ChefJet Pro 3D printer for high-resolution, colorful food products for the professional culinary environment.