• Would you buy a bread lamp for your home? (Yukiko Morita)Source: Yukiko Morita
You could say this creative bread-lover is on a roll.
Lucy Rennick

1 Nov 2017 - 10:37 AM  UPDATED 1 Nov 2017 - 10:39 AM

Japanese artist Yukiko Morita uses bread not for French toast, or even plain old sandwiches, but to make lamps. Yes – you read correctly. Morita has created a line of lamps called Pampshades. They’re clever, quirky and all made out of different loaves of bread or croissants – plus, they’re actually functional.

A former baker, Kobe-based Morita is finding a new outlet for her skill, marrying it with a unique creative pursuit.



She starts by hollowing out the bread (everything from croissants to baguettes, pullmans and boules) and then paints it with resin. Once the bread is packed with LED lights, the loaves emit a warm glow fit for any carb-lover’s living room. Some are battery powered, while others need to be plugged in.

Morita’s lamps are undoubtedly kitschy and fun; but they convey a slightly deeper meaning, too – what if our old food could be turned into something practical, rather than simply tossed in the bin? Much the same as other artists who use food as their medium, her practice encourages thoughtfulness about food, waste and repurposing. 

Clearly it’s not only Japan that has shown a “knead” for these, as she has recently begun offering the lamps internationally from her website.

And what happens to the “insides” of the loaves? They aren’t wasted. Morita says it’s all eaten, used for rusks, quiches, French toast and more. 

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How to make your own sourdough starter

A practical, step-by-step guide with tips, tricks and timelines to making your own sourdough starter and baking with it. The method is logical and simplified for beginner bakers to follow (and expert bakers to hone).

Spelt sourdough

Spelt is an old relation of wheat with a very hard grain and moderate gluten. It gives bread a very attractive aroma and nutty flavour. For this recipe if you don’t have sourdough starter, add one sachet (7 g) dried yeast to the dough, shape and bake after it has doubled in volume.