Nothing hurts our feelings more than a wedding dessert table thats arranged like a chain hotels Continental breakfast.
What can brides and grooms expect from your new dessert company launching this fall?
ERIC SEE: This is for couples who want more than just a cake at their wedding—they want a dessert experience. Erin and I have done a lot of receptions (she owned Sweet Pistachio, and I run the Awkward Scone), and we’ve seen a demand for these kind of live-action dessert stations: doughnut machines, liquid nitrogen-ice-cream bars. The idea in teaming up is to offer big-scale productions like that in addition to the little touches we’ve become known for in our respective work— like sweet and savory hors d’oeuvre and party favors.
What kinds of favors and hors d’oeuvre?
Diese Geschichte stammt aus der New York Weddings - Fall 2018/Winter 2019-Ausgabe von New York magazine.
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Diese Geschichte stammt aus der New York Weddings - Fall 2018/Winter 2019-Ausgabe von New York magazine.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
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