WEDDING CAKES
All batters and fillings made from scratch.
Finished and decorated with buttercream and/or fondant.
Pastillage, marzipan, and airbrushing as needed.
PLATED DESSERTS
Specialty cakes, cheesecakes, truffles, ice creams, pies, chocolate decorations, mousses, creme anglaise, puff pastries, and more.
From the scale of a single restaurant order to a 300 person wedding.
FRUIT AND VEGETABLE CARVINGS
Everything from full table displays to individual plate garnishes.
Trained by Chef Ray Duey CEC
HANDS IN THE KITCHEN
Every kitchen needs hands from time to time.
Cold food preparation, grilling, plating, saucier, frying, etc.
