Annual San Francisco Edible Architecture Competition 2023

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We created the special projects division to address our client’s need for design services on smaller and unusual projects. Mason Kirby Special Projects Division is part of and shares offices with Mason Kirby.

What is it?

Competition to make buildings from food
Date: Saturday June 10, 2023
Time: 4- 6pm (entries to be set up between 2:30-3:45, judging 4-5pm)
Location: Mason Kirby, 306 Precita Ave, SF, CA 94110 / Precita Park
Eligibility: Everyone, all ages (individual or teams)
Open Theme: Any form of architecture, structure, house, building, topography, modern, traditional, antiquity
No experience needed, try your hand at anything.

2023 Entries

Need some incr(edible) inspiration?

Have you ever tasted architecture? Have you ever built food? Now you have a chance to do both, at the first Bernal Heights hosted, city-wide Edible Architecture Competition in San Francisco. The origin for this was a similar and innovative competition, at the time, limited to students, in an art, architecture & engineering school in NYC decades ago. Our new event is open to all imaginative entrants, whether amateur cooks, cookie-stacking fans, professional bakers, chocolate makers, artists, designers of all varieties.

The Edible Architecture Competition is a celebration of creativity, sustainability, community, and the power of design to inspire joy. Through this competition, we hope to raise awareness about the importance of sustainable and locally sourced food, as well as to challenge architects and designers to think outside the box and approach their work in new and unconventional ways.

Whether you are a professional in the field or simply a food and design enthusiast, this competition is an opportunity to explore the possibilities of edible architecture and push the boundaries of what is possible.

Rules

All entries must be entirely constructed of edible components, can be homemade or store bought, or any combination of both. Can be perishable, but must be refrigerated until competition if possible. All structural elements must be edible, and compostable, no toothpicks, straws, plastic, wood or paper. Entrants must follow food safety guidelines in the creation and handling of their entries.
The ONLY part of the entry allowed to be inedible is the base platform, tray or platter. Maximum base size is 84” in total perimeter. Approx. 18” x 24”, maximum height 36”.
Winners announced at the end of the event, make sure your entry has a card with your name, or team name, THE TITLE OF THE ENTRY, description of the entry concept, and a list of edible ingredients used. Indicate on card whether you would like to take your entry home with you or you’d like it to be eaten/donated.
PLEASE TAKE PHOTOS OF YOUR ENTRY BEFORE SUBMITTING. – Entries may be eaten after display.
All entries must be entirely constructed of edible components, can be homemade or store bought, or any combination of both. Can be perishable, but must be refrigerated until competition if possible. All structural elements must be edible, and compostable, no toothpicks, straws, plastic, wood or paper.
Concept and creativity are key. The farther you go from a traditional gingerbread house the better! Go wild, be inventive. Savory or sweet. Turduckens, Timbales, Bernal Bauhaus Baklava welcome.
Awards will be…
Sign-up categories: Professional (architects, designers, chefs, bakers, food services), Adult, Ages up to 12, 12-18
The competition entries may be eaten, but for food safety reasons cannot be donated directly, so we are requesting voluntary donations to help support the amazing Meals-On-Wheels program of San Francisco