A self-taught baker, Caitlin Freeman is the resident pastry chef for Blue Bottle Coffee. A former owner of the San Francisco cake and sweets shop Miette, Caitlin made a name for herself creating simple and lovely cakes and cupcakes using local and organic ingredients. Inspired to bake by the confectionary paintings of California painter Wayne Thiebaud, she saw her chance to re-create those very cakes when Blue Bottle opened a café in San Francisco Museum of Modern Art. Four years and many art-inspired desserts later, she wrote the book Modern Art Desserts to chronicle the desserts, inspiration, and adventures that happened when combining art and cake.
