Cupcake assortment for Michelle + Kevin’s wedding last week.

From left to right: chocolate with Brooklyn Brown Ale and chocolate buttercream, banana with peanut butter buttercream and honey roasted peanuts, sweet potato with marshmallow fluff-ercream and a candied pecan.

Huge congrats to Michelle + Kevin, who got married at the Green Building last Friday. We worked up a full dessert table for these two, including this cake: carrot with cream cheese buttercream, decorated with freshly trimmed succulents.

We’re now taking orders for two varieties of Thanksgiving bread:

Our WHITE bread is a slow-fermented, wild yeast country loaf with a firm crust and airy crumb.

Our HOLIDAY bread is a chewy whole wheat sourdough with currants, sunflower seeds, and oats.

To order, just tell us:

1.  How many of each kind?

2.  When do you want it? We’ll have warm, fresh loaves ready next Wednesday and Thursday morning, after 10am each day.

3.  Where are you? We’ll deliver in NYC for a $5 fee, or you can pick up from our home base in Kensington, Brooklyn. (Delivery timing may vary by a couple hours.)

Breads like these, made with slow-fermented wild yeast doughs, are more flavorful and nutritious than your average mass-produced loaves. They keep longer, too: store them at room temp for days, then toast or reheat in the oven before serving. That is, if you don’t eat the whole thing on day one.

Click here to place an order for Thanksgiving. Details for December holidays coming soon.

Today’s Election Day. GO VOTE. Then treat yourself to some apple pie. It’s your civic duty.

Memorial Day oatmeal cream pie: two molasses oatmeal cookies with marshmallow fluff buttercream. Little Debbie was onto something.

Strawberry rhubarb jam with Cabot cream cheese on whole wheat country bread. Rhubarb season is maybe the best season.

Macarons, the traditional French sandwich cookies made with almond meal and a variety of fillings, are one of our favorite treats to make. You might also have noticed that they’ve been enjoying a popular resurgence in the last couple years.

It’s no wonder - they’re bite-sized and delicate, but can carry a surprising amount of flavor. They’re also deceptively simple - the light meringue shells are piped onto a template for consistency, their ridges of “feet” let you know they’ve been baked properly, and they can be filled with just about any ganache, frosting, or jam you have on hand.

Mostly we find them nice to look at. During baking and assembly, their repetition can be beautiful and strangely hypnotic. Of course, we don’t just stare - we like to eat ‘em too.

Catering a wedding, especially for people you know and love, is no easy feat, and it definitely doesn’t happen overnight. For Essie and Alexander’s wedding last month, planning meetings and recipe testing started early last year, with a late summer taste test for the bride, groom, and both sets of parents.

Once the menu was set, we took about two weeks to prep the cake and desserts in stages. Assembling and decorating a three-tier cake takes some hardware, and our homemade skyline stencils were a huge help.

Macaron shells rolled off the assembly line for two straight days, with fillings ready and waiting.

Finally, we assembled everything the morning of the ceremony in the Green Building’s lovely daylit space.

If you’re interested in cakes or desserts for your wedding, get in touch!

Our good friends Essie and Alexander got married last month at the Green Building in Brooklyn. Not only are these a couple of our favorite people, but they have excellent taste in desserts: they asked us to whip up a cake and a dessert table that would feed 150 of their closest friends and family; nod to their time living in New York, Seattle, and Paris; and use flavors from their favorite cocktail, Sweet Ups’ blackberry-and-gin Bramble. Challenge accepted.

Here’s our menu. First, an around-the-world cake: layers of honey, ginger, and lemon cake with blackberry filling and lemon curd.

Next, a Bramble cupcake to match: ginger cakes with honey lemon frosting and fresh blackberries.

Of course, we needed some minis for the chocolate lovers: pistachio cakes with chocolate frosting, plus chocolate beer cakes with salted caramel.

And finally, some bite-size snacks to round out the night: candied mixed nuts and spicy caramel corn by the scoop, plus Parisian-style macarons in lemon, rose, and chocolate lavender.

We couldn’t be happier for Essie and AKP. Thanks for making us part of the best wedding ever!

(As always, you can find more photos on our Flickr. These last two shots courtesy Liz Ligon.)