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- What is in my bag?
Prokopenko Alina
This object imitates a woman’s handbag, filled with documents and personal belongings. Instead of leather, it is made of dough and cream; the documents are crafted from sugar paper, and the cigarettes from meringue. Over the course of the exhibition, the cake undergoes transformation: the materials gradually decay, mold appears, shapes collapse, and the bag becomes a vanitas-object.
The bag takes the form of a travel bag, echoing the confectionery notion of a “travel cake” — a format of pastry designed for transport and long preservation. At the same time, “What is in my bag?” refers to a popular social media format that presents the “ideal” contents of a woman’s handbag, a symbol of curated perfection. In my work, the handbag — or, more precisely, the emigrant woman’s handbag — is practical and personified. It is both private and public. Documents, passports, “temporary protection papers” — fragile, soaked, unstable — serve as a reminder of the precariousness of identity and the unsettled state of constant displacement. “All that is mine I carry with me.”
The handbag also acts as a marker of “femininity,” fashion, and the social pressure to “carry oneself” in a proper, commercialized form. Its contents, and their inevitable decomposition, reject this imposed ideal. During the exhibition, the artist herself will already have left the city — returned to Paris — while the cake will remain, rotting under the dome. This is a gesture of absence, of the impossibility of being in two places at once, of sharing energy in the form of food once meant for consumption.
The bright red color of the seductive pastry underscores the metaphor of female sexuality, while its gradual decay creates an ambivalence between pleasure and disgust.
Alina Prokopenko is a pastry artist and food designer currently based in Paris, originally from Kyiv, Ukraine. She began her creative journey in photography and studied art history before ultimately discovering her passion for culinary arts. She refined her skills by graduating from Ferrandi Paris, one of France’s leading culinary schools.
Alina founded APRIS, an experimental culinary studio where she blends conceptual dessert design, food styling, edible installations, and creative direction. Her work explores themes of the unconscious, hidden desires, sensuality, and ritual through a lens that merges food, video, and performance.
Her desserts are designed to challenge the way people perceive food — not just as nourishment, but as an experiential object. Alina has collaborated with restaurants, pop-ups, and creative brands, including Balenciaga, Acne, and Valentino. In 2024, she presented a pop-up dessert event at Lulu Bistrot in Paris, showcasing deconstructed and visually provocative sweets that combined everyday motifs with bold flavours. Nominated in the category Best Food Designer by Time Out Paris in 2024, and winner of the Vision of the Future in 2025.
Her practice symbolically dissolves the boundary between gastronomy and visual art, positioning food as a medium for storytelling, emotional resonance, and cultural reflection.