MoldBrothers started more than seven years ago from a shared interest in creativity and food design. Over time, that focus naturally moved closer to patisserie. Not as a strategy, but as a result of conversations, testing and working alongside chefs.
An important moment came during a visit to Paris with our product developer Fabrice Franje and pastry chef Roel Wagenaar. Paris is a city where pastry is treated as a discipline, not a trend. Talking with patissiers and seeing how shapes, texture and restraint come together in daily practice made something clear. This was the context in which MoldBrothers Pastry belonged.
Back in the studio, the work started on paper. The goal was not to invent new forms for the sake of novelty. We focused on shapes that feel familiar, grounded and usable. Soft outlines. Clear volumes. Molds that support desserts with intention, rather than dictate them.
Together with Roel Wagenaar of HolySweets, the development moved into testing. Every mold was reviewed from a working perspective. Size, definition and balance were adjusted repeatedly. Some shapes became sharper. Others were simplified. The process took months, not to add more, but to remove what was unnecessary.
The result is a set of pastry molds shaped by use. Forms that sit comfortably within classic pastry work, while leaving room for interpretation. Not designed to stand out on their own, but to function within a composed dessert.
The re-launch of MoldBrothers Pastry at the end of 2024 marks a moment of focus. A clearer position within patisserie, shaped through collaboration and shared standards. It reflects how we prefer to work. Close to practice. In dialogue with chefs. Always with attention to detail and process.
This collection is not a conclusion. It is a continuation of conversations that started in kitchens, studios and test sessions. We see it as an open invitation to keep refining, questioning and building together.
Joost Sommerdijk
Co-owner, MoldBrothers