This website analyzes the usage behavior of visitors, with the help of cookies, among other things, for purposes of range measurement, optimization offers and personalization of content. Our analysis partners may combine this information with other data they have. You can obtain further information and change your data protection settings at any time under the link Learn more and settings. By continuing to browse the site, you agree to this data processing by the site operator and third parties – revocable at any time in the future.
+351 21 357 07 86
You are on the website for customers from Portugal. To calculate prices and use the shopping cart, please go to the website for customers from USA. Go to
Elisabeth Cölfen

Elisabeth Cölfen


Elisabeth Cölfen likes to organize her shootings and do everything herself. She buys the ingredients, cooks the dishes, does the styling and finally shoots the finished product. That way, she has full control of the project.

As a child she showed no interest in photography. She found analogue photography boring and time consuming. It wasn’t until the dawn of digital photography that she discovered the possibilities of the medium.

The photographer, who lives in Duisburg with her husband and two Labradors, is self-taught and launched her career as a food photographer in 2005. Since then she is passionately involved with everything that has to do with food. She loves subtle lighting and works in her studio with natural and artificial light. She loves to experiment with new techniques and has a real talent for recognizing new style trends.

She was one of the first photographers to discover and document the food trend “Cronut,” a pastry that’s a mix between a croissant and a donut. Her bolg, “foodphotolove” is all about her passion for good food and fabulous photos.

A crossover between doughnuts and croissants, in a wooden crate Popovers (American breakfast pastries) with butter and jam An asparagus tart with green asparagus and diced ham Entire roast chicken on a cutting board (top view) Fresh matjes with onions and plastic cutlery Bourbon-vanilla pods with blue ribbon and orchid flower Marble 'gugelhupf' and pink meringues