2017 was my third year in business. It was exciting, and it was very busy. I had 33 weddings.

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The golden warmth of summer promises that between them, anything is possible.

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Belle Lumiere film photography workshop at River Oaks, May 2016.

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Sweet: Persimmon & Cranberry Frangipane Tarts | Rustic Meringues with Raspberry Buttercream | Chocolate Flourless Torte with Berries

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“The sea isn’t a place but a fact, and a mystery.” - Mary Oliver

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"Don't ask what the world needs. Ask what makes you come alive, and go do it. Because what the world needs is people who have come alive." - Howard Thurman

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Right now, I make cake. I'm not sure it's what I'll be doing forever, but I don't have to be sure. That's the beautiful thing.

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This is where I first started thinking about small custom desserts as being a vehicle for conveying the narrative of an event. A big single cake just wouldn't have fit the story. The little vignettes, the mystery, the personal focus - no, these needed to be singles. Dark but warm. Food first for eyes, then hands, then mouth.

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In just a few days my husband Brian and I will have been married four years. 

I never had a clear idea of exactly how I wanted my wedding. I'd have loved to have multiple cracks at it; there was no one glove with my name on it.

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