Food photography: Eglė Mačerauskė
Published in print: September, 2016
A richly coloured caramel adds delicious, contrasting degrees of deeper flavour and of acidity to the simple sweetness of sugar and this wider spectrum is what makes the many guises of caramel more useful than sugar alone.Decadent desserts and sweet bakes packed with delicious salted caramel.
Editorial food photography and food styling for the biggest Latvian food magazine Četras Sezonas.
2016
