We have developed new desserts for Chef Claude le Tohic at ONE65 in San Francisco, and new savory hors d'oeuvres for Chef Yuri Szarzewski at Partage in Las Vegas, to name a few.

Our 3D technology creates affordable, high-impact new concepts at any enterprise scale; from retail bakeries, coffee shops and breweries, to hotel and event venues, to national F&B brands.

We have developed new desserts for Chef Claude le Tohic at ONE65 in San Francisco, and new savory hors d'oeurves for Chef Yuri Szarzewski at Partage in Las Vegas, to name a few.

Our 3D technology creates affordable, high-impact new concepts at any enterprise scale; from retail bakeries, coffee shops and breweries, to hotel and event venues, to national F&B brands.