Kreëmart takes contemporary artists out of their typical creative process by introducing them to the medium of sugar. Unrestricted, they are partnered with the best pastry chefs to produce their own conception.
These projects are presented world wide in the form of public art happenings. During these events, the audience spontaneously interacts with the artists and their artworks in a direct and immersive fashion. Kreëmart typically presents the public with a limited ingestible art edition so the public can decide whether the experience or the work itself has more value: to eat or not to eat.
Paralleling the happenings, the Kreëmart Salons challenge a range of various professionals contemporary to today’s art world to think about controversial art topics and openly discuss them in a fluent dialogue with the public.
The idea of Kreëmart came to me out of boredom at one of those sit-down museum dinners where everyone falls asleep.
Working as a New York City based art advisor for many years, Raphael Castoriano founded Kreëmart in 2009. Kreëmart has declared Art and dessert to be non-essential luxuries intended to bring pleasure to the audience. Over the last several years, Kreëmart has served as a public platform for artists.