Unwrap the Sweet Science of Sugar at Sweet Saba

Maayan Zilberman’s candy creations and GIANT kids creating in Kitchen Science

Caramelization, a chemical reaction celebrated for its sweetness, unfolds in a captivating display at Sweet Saba's pop-up until December 31st. The process of candy-making involves dissolving granulated sugar, predominantly sucrose, into water to form a solution. Sucrose, a disaccharide molecule comprising glucose and fructose, undergoes a delectable transformation upon dissociation—the phenomenon known as caramelization! Similar to some of the colorful creations GIANT kids make in our kitchen science classes, Maayan Zilberman’s tangible manifestations of chemistry in action make for a dazzling display! We always love to see an innovative creative STEM showcase.

At the Sweet Saba pop-up, located on the second floor at Bloomingdale’s on 59th Street, second floor, candy enthusiasts can feast their eyes on the elaborate display of baubles, bangles, and more meticulously crafted from candy by artist Maayan Zilberman. During our visit, we marveled at the intricate details and fantasized about adorning ourselves with the beautiful sugar jewels. New York City is world famous for its holiday decorations and installations and this pop-up is a hidden gem! 

Founded in 2015 by Maayan Zilberman, Sweet Saba stands as a unique collection of luxury sugar creations, conceived as standalone pieces of art. Rooted in the artistic expression of visual poetry, the project has evolved large-scale installations and editions commissioned by esteemed clients and museums, including Versace, Chanel, Dior, The Whitney Museum of American Art, and the Museum of Art & Design in New York City.

Beautiful pendants spun from sugar!