Let the warmth of bread light your home

Bon appetite: Just as every loaf of bread has its unique elements, so does each Pampshade. The bread is baked, hollowed out, coated in resin, and then the electricals are added.
Bon appetite: Just as every loaf of bread has its unique elements, so does each Pampshade. The bread is baked, hollowed out, coated in resin, and then the electricals are added.

Warm bread works on many levels: smell, feel, taste, sight. But the pleasure is over far too quickly.

Luckily there is a product that can continue to illuminate those memories, and will have bread-lovers clambering to redecorate.

Pampshade (pain is French for bread + lampshade) entered the market last year after almost a decade of trial and error.

Potential: The artists felt that bread had a greater potential beyond food. The first Pampshade was brought to market in 2016 supported by crowdfunding.

Potential: The artists felt that bread had a greater potential beyond food. The first Pampshade was brought to market in 2016 supported by crowdfunding.

The lights are made from real bread and created by Japanese artist Yukiko Morita.

“When I was working in a bakery, I could not bear to see the bread that was scrapped,” Ms Morita said.

“From such a thought, we are making things that rediscover the appeal of bread with the theme of ‘I like breads more’.”

Ms Morita graduated from Kyoto City University of Art in 2008, majoring in wood cut prints. It was the way each print was different that inspired her to translate that observation to bread, a medium she finds “always inspiring”.

ONE-OFF: Just as every loaf of bread has its unique elements, so does each Pampshade. Bigger lamps will need a power socket adaptor to work in Australia.

ONE-OFF: Just as every loaf of bread has its unique elements, so does each Pampshade. Bigger lamps will need a power socket adaptor to work in Australia.

“There are times when I think that bread has the power to remember warmth and gentleness besides the charm as food,” she said.

“I want to convey the new value of such bread through the Pampshade."

The bread is baked, hollowed out, coated in resin and then the electrical components are added. 

Preventative treatment and mildew proofing ensure the baked product will not go mouldy.

The boule, batard and baguette are all run on a 240 volt socket (adaptor required), while the petit boule, coupe, croissant and shampignon all run on a AA battery.

Prices range from €59 to €159.

See pampshade.com.