Introduction to Sugar Art

Join Linda, a professional sugar and chocolate artist, who will guide you as you make edible artwork in this hands-on class. We’ll talk about the basic science of Isomalt, a natural sugar derived from sugar beets, and why we use this instead of granulated sugar. You’ll learn how to preserve and display your sugar artwork. You’ll leave the class with small pieces of edible sugar art that you will be able to keep for many years as home decorations or give away as holiday gifts. Light snacks will be provided. Instructor: Linda Khachadurian



Start Date

February 5, 2020









Wednesday, 6-8pm. Feb. 5

Instructors: Linda Khachadurian


Linda Khachadurian

Beirut-born medical editor and international educational nonprofit founder, Linda Khachadurian, studied sculpting in the clay medium in her youth. A life-long sugar fiend, it occurred to her one day, several years ago, to work in the edible medium. In 2015, she started the online shop, Chipper Confections, which gives five percent of proceeds to Pure Water for the World -- an organization that Linda had met a couple of years earlier while writing an article about safe water in Haiti for ReVista: the Harvard Review of Latin America. Since then, her sugar art and chocolate art has been sold at retailers such as UncommonGoods and displayed everywhere from the Dorothy Chandler Pavilion in LA to the Mariott Marquis in NYC to the Sheraton Boston Hotel. Her science and visual arts background allow her to explore how they intersect with culinary arts. She holds degrees from Johns Hopkins and Harvard.

Websites: (sugar & chocolate art) (educational nonprofit Haiti & Armenia)

Social Media: