This is intended as a dynamic space to archive/share self-initiated projects. Site is updated every so and so.


Browse through my favorite stopmotions. 


 Material economies
       D.1  Moss ritual2021
       D.2 Waste Care2021
       D.3 Recyclebar2021
       D.4 The Better Bread2022
       D.5 Crafts of Resistance2023
 User Research / Experience design
        D.6 Exhaust the Benches2022
        D.7 The Traffic Light as a Destination2021
        D.8 C.C.C Cuisine2022
        D.9 Building Dialogue2022
Craftsmanship / Heritage
        D.10 Nuevos Rituales2018
        D.11 Migración2019

        I.1 Inventariada2019
        I.2 Diarios Abiertos 12021
        I.3 Diarios Abiertos 22021
        I.4-D.2 Recipe book x Waste Care2021
        I.5-D.3 Storytelling x Recyclebar2021
        I.6-D.7 Essay x Traffic Lights (...)2021
        I.7-D8.I2 Booklet x C.C.C Cuisine2022
        I.8 Stories Around the Cabinet2023

SHOP - coming coon
(Ceramic) Objects
        O.1 Resistance Cup 1
        O.2 Resistance Cup 2
        O.3 Resistance Cup Maker
        O.4 Clay Smasher
        O.5 Resistance Cup Coffee table
        O.6 Resistance Cup pole
        O.7 Resistance Cabinet 1 
        O.8 Resistance Cabinet 2
        O.9 Resistance Tire Cutter
        O.10 Mix Cup 1

        P.1 The Workshop
        P.2 Is Every Object a Tool? 

        On Demand






All work produced by author unless otherwise specified.
Last update: Apr2024

D4. The Better Bread

Circularity/ Material Research / Design Methodologies
Tutor: Xandra van der Eijk; supervised by Wendy Plomp & Julian Ellerby @ Dutch Invertuals Academy, Feb-March 2022

'What makes bread bread?'

With this project I aim to take a closer look at the industrial production of bread, detaching it from the romanticized idea of traditional bread-baking. Throughout the program, I discovered a fascination for transformative processes and working with elements that are out of my control.

Several bread tests are presented. Its form is sculptural, evoking its closeness to a decorative object. Natural bread, whole wheat. How natural is too much?  Bread with germinating plants is nutritious? Time consuming cultured yeasts that create larger air pockets. Taller breads. A bread enriched with dietary supplements. What supplements can be included? Can a bread last forever? Who decides what is a better bread? 

My local environment is directly related to my work: Moving away from familiarity and trying to adapt my practice to the resources available. As a result, I explore materiality through the kitchen.

I work with bread. Bread as a social component in society, as the basis for nutrition, as an object. It is a material that comes not from digging into the soil or from mixing chemicals. It is shaped by other forms of life that have lived among us for many, many years. I am interested in transformation processes, where my role is not to make but to work with other elements that are not under my control.

Visit the online exhibition ︎HERE