What We Do…

Food Design, Styling & Photography

Experience the Art & Science of Food Innovation with Dominique & Cindy Duby - as commercial food stylists and photographers, we conceptualized and captured every visual element of our previous company - Wild Sweets® - for over 15-years.  Today, after selling our retail and production facility, we channel our passion for food, photography, and design into creating innovative food concepts—offered as an online service.
A Legacy of Excellence...
Dominique and Cindy Duby are internationally celebrated pastry chefs and chocolatiers with decades of achievements:
  • World Culinary Competitions: Multiple gold and silver medalists in prestigious food art competitions across North America, Europe, and Asia, including the IKA World Culinary Olympics (Germany) and the Culinary World Cup (Luxembourg).
  • Representing Canada: Leaders of Pastry Team Canada in events like the World Pastry Cup in Lyon, France—the pinnacle of national team pastry competitions.
  • Featured on TV: Their extraordinary culinary journey has been captured in Food Network documentaries.
Award-Winning Authors
The Dubys have authored two world-acclaimed cookbooks:
  • Wild Sweets® Exotic Desserts & Wine Pairings: From the Atelier of Dominique & Cindy Duby
  • Wild Sweets® Chocolate: From the Atelier of Dominique & Cindy Duby
Both books, with forewords by culinary icon Charlie Trotter, won the coveted Best Cookbook in the World titles at the Gourmand World Cookbook Awards (Madrid 2004, London 2007).
They also created a bestselling mini-series, Definitive Kitchen Classics, featuring three titles: Crème Brûlée, Chocolate, and Panini. For all of these book projects, they handled recipe development, food styling, and photography, producing visually stunning, full-color works of art.
Innovators in Culinary Art
As commissioned artists, Dominique and Cindy are among a select few chefs in the world to showcase culinary creations in public art galleries. Their FoodArt installations merge food science and visual storytelling:
  • Chocolate Sculptures & Art Canvases: Projects include 4x4-foot canvases with photography manipulated through specialized lighting and food science techniques.
  • Layered ‘Floating’ Concepts: Unique food compositions built as visual layers, exploring depth, focus, and intensity through advanced lighting methods.
Bring Your Vision to Life
Whether you have a product or food concept idea, Dominique and Cindy’s expertise can turn it into an extraordinary visual masterpiece. Fill out our Contact Us form today, and let’s create something remarkable together!

Food Art & Science Consulting

Pioneers of Culinary Constructivism
While operating Wild Sweets®, Dominique and Cindy Duby collaborated with the University of British Columbia for over 15 years to push the boundaries of sweet food innovation. As pioneers of the Molecular Gastronomy movement, they introduced this revolutionary concept to Canada in the early 2000s. Today, science remains central to their food design philosophy, now known as Culinary Constructivism, making them Canada’s only science-based chocolate makers.
The Evolution of Culinary Constructivism
Modern palates have grown more adventurous, embracing unexpected ingredient combinations as the new standard. For more than 15 years, Dominique and Cindy acted as culinary alchemists, conducting research and experimentation—including groundbreaking collaborations with the University of British Columbia.
Their work, originally rooted in Molecular Gastronomy, has evolved into Culinary Constructivism, a method they’ve shared through numerous published articles in leading trade magazines across Europe, Asia, and North America. Their acclaimed cookbooks have also won prestigious awards, including “Best Matching of Food & Wine.” This innovative process, based on Molecular Synergy, will be a focal point of their upcoming sixth cookbook.
The Science Behind Culinary Constructivism
At its core, Culinary Constructivism explores how flavors are primarily driven by aroma—80% of what we perceive as flavor comes from aroma, with taste and texture accounting for only 20%.
By selecting and combining base ingredients—or pairing them with beverages that share one or more aromatic molecules from the same family—the result becomes more than the sum of its parts. This means that when combining ingredients with complementary “aromatic DNA,” the outcome can exceed expectations: 1 + 1 doesn’t equal 2—it could equal 3, 4, or more.
This science-driven approach offers endless possibilities for creating new taste experiences and optimizing food and beverage pairings. It also simplifies the trial-and-error method of traditional recipe development by focusing on an ingredient's dominant aromatic compounds—its unique molecular signature or "DNA."
Let’s Bring Your Vision to Life
Whether you’re looking to create a groundbreaking new product, optimize an existing menu, or develop a concept that’s ready for market, Dominique and Cindy Duby can help. Fill out the Contact Us form, and let’s collaborate on your next culinary innovation!

Make it stand out

It all begins with an idea…