desserts – Humoring the Goddess

Chris Campbell is the head artist and ‘baker’ behind Shoe Bakery, mixing a lifelong passion for sweets and desserts with a love of shoes and style.From concept to the final product, Chris takes a completely hands-on approach with every pair of shoes to make them as sweet and unique as possible.Chris’ passion for these one-of-a-kind works of art was contagious enough for his wife to join him on this adventure, and the two run Shoe Bakery together as a truly family affair of style.The mission for Chris to put so much time and detail into each and every pair of shoes is simple, and he states, “I feel that every woman deserves to feel special, and not have the same shoes that someone else does.”The amount of intricacies put into each item reflect the artistry and passion behind them.From cupcakes and ice cream, to donuts and cinnamon buns, Chris shows no sign of slowing down his confectionary footwear, and with his wife adding her talents to Shoe Bakery, the shoes, handbags, and more, will only keep getting sweeter.It is amazing where one’s sweet passions can take an artist!More of Chris Campbell’s amazing shoe creations can be found at https://shoebakery.com/ and at Bored Panda.

Shayna Leib is a modern multimedia artist with an amazing sense of material.Leib was educated at the Polytechnic University of California in San Luis Obispo, where she studied philosophy, literature, visual arts and music.She was supposed to defend her doctorate in philosophy, but instead went to the University of Wisconsin-Madison, where she began to study sculpture with glass and metal.Working mostly with glass, Leib paid maximum attention to the study of the properties of this unique-beautiful material.Her sculptural studies reflect an attention to detail indicative of the two major influences on her life — music and philosophy.She prefers to use glass not for its mimetic qualities to capture the look of other materials, but for it’s ability to express flow, freeze a moment in time, and manipulate optics.Lieb, like anyone, is deeply attracted to the seductive pull of decadent desserts.“This body of work started as a therapeutic exercise in deconstruction and a re-training of the mind to look at dessert as form rather than food,” says Leib in an artist statement about her series Patisserie.“It soon became a technical riddle, and I became a food taxidermist of french pastries.”