NOW Weddings Magazine May 2021

may 2021

nowweddingmagazine.com

ALTERNATIVE WEDDING FASHION & DECOR REAL WEDDINGS WEDDING DESSERTS FOR COUPLES WHO DON’T LIKE CAKE

EDIBLE ART: CAKE DESIGN INSPO

20+

1000s

Unlimited

Years

of Weddings

Creativity

Alchemy Events

Wedding Planner + Event Designer Exceptional, unexpected, unparalleled.

Let’s make some magic! alchemyeventsnola.com

JESSICA BURKE

THE WEDDING MATINEE

STUDIO TRAN

MON SOLEIL SARAH ALLEMAN

AMIN RUSSELL

THE PARISAN PHOTOGRAPHERS

DGASS PHOTOGRAPHY

DARK ROUX

because life isn’t posed, it’s lived

jessicathephotographer

.com

CREDITS: ALCHEMY EVENTS | NEW ORLEANS MUSEUM OF ART | CALLA BLANCHE | HUMMINGBIRD FLORAL STUDIO | NOLA SKIN PIXIE | THE HAIRR DOCTORR | LYN SLACK

MAY 2021 CONTENTS FEATURED EDITORIAL 9

Moon Goddess Alternative Wedding Fashion & Decor Inspiration

REAL WEDDINGS 28

Shelby Boyd + Brody Taylor

34

Gracie Jovanovic + Ross Armond

50

Alysia DesCoteaux + Bradley Guin

60

Alexa Quigley + Adam Jacques

ARTICLES 38 Sweet, Sweet Selections A guide to selecting your wedding cake 44 EDIBLE ART A collection of fabulous cakes 58 JUST DESSERTS Wedding cake alternatives for couples who don’t like cake

LOOK WHO’S ENGAGED! 65

Brooke Mulkey + Jamie McMorris

PHOTO CREDIT: Jessica The Photographer | GOWN: Pearl’s Place | NAILS: Passport Polish | JEWELRY: Mignon Faget

PUBLISHER

JESSICA BURKE JESSICA@THENOWBRIDE.COM

Rena Sweeney CREATIVE DIRECTOR Dayna Dufrene ACCOUNT EXECUTIVE

FOR ENGAGED COUPLES Our blog is filled with tons of great resources, inspiration, wedding stories and photo editorials that will help you plan an amazing wedding.

FOR THE WEDDING PROFESSIONAL NOW Weddings Magazine offers affordable advertising packages with tons of perks.

FOR MORE INFORMATION ABOUT ADVERTISING, PLEASE CONTACT:

About The Cover

NOW Weddings Magazine Phone: 504-832-2775 Email: sales@thenowbride.com www.NOWWeddingMagazine.com

PHOTOGRAPHER: Jessica The Photographer

NOW Weddings Magazine is published monthly by New Orleans Weddings Magazine, Inc. Copyright 2021. All rights reserved. Reproduction of any part of this publication without the express written consent of the publisher is strictly prohibited.

NOW Weddings Magazine is a registered trademark of NOWM, Inc. The use of the trademark is strictly prohibited. The information in this publication is believed to be accurate. However, New Orleans WeddingsMagazine cannot and does not guarantee its accuracy. NOW Weddings Magazine cannot and will not be held liable for the quality or performance of goods and services provided by advertisers or any other portion of this publication

MAKEUP: Tiffany Blum for About Face New Orleans

CREATIVE DIRECTION: Alchemy Events GOWN: Pearl’s Place

HAIR: Jessica Jackson Hair NAILS: Passport Polish JEWELRY: Mignon Faget MODEL: Allie Simoneaux Look for new issues of NOW Weddings Magazine every month.

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Jessica The Photographer

DELIVERY WEDDINGS CORPORATE EVENTS PRIVATE EVENTS

3803 Toulouse Street | New Orleans 504.486.4466 | orders@toulousegourmet.com

toulousegourmet.com

WEDDING CEREMONIES RECEPTIONS DINNER PARTIES EVENTS

3803 Toulouse Street | New Orleans 504.486.8351 | info@cannerynola.com

cannerynola.com THANK YOU TO THE FABULOUS WEDDING PROFESSIONALS FEATURED IN THIS PHOTO: STYLED BY: LAVISHLY CHIC DESIGNS DSW PHOTOGRAPHY | NOLA FLORA | J COLEMAN DESIGNS | CHAIR COUTURE NOLA | FIREFLY AMBIANCE | CRYSTAL NEW ORLEANS | BBJ LINEN | ROSA’S CAKES

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NOW WEDDINGS

STYLE

MOON GODDESS

alternative

wedding vibes

CREDITS

Creative Direction: Alchemy Events, alchemyeventsnola.com Photography: Jessica the Photographer, jessicathephotographer.com Gowns: Pearl’s Place, pearlsplace.com Florals: Berry Blossom Flowers, berryblossomflowers.com Nails: Passport Polish, passportpolish.com Hair: Jessica Jackson Hair, jessicajacksonhair.com Makeup: Tiffany Blum for About Face New Orleans, aboutfacenola.com Jewelry: Mignon Faget, mignonfaget.com Cake: Kimbla’s Cakes, kimblascakes.com Catering: Toulouse Gourmet Catering, toulousegourmet.com Model: Allie Simoneaux

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(Previous Page + This Spread) Allie is wearing a black butterfly mesh back & long sleeves mermaid gown with gold buckle and v-neckline available at Pearl’s Place with Mignon Faget’s Renaissance Butterfly Ring & Pendant and Renaissance Dangle Earrings.

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Toulouse Gourmet Catering created a menu of decadent small bites including Two-Toned Lobster Ravioli, Tuna Tartare on an English Cucumber Cup, Petit Chive Biscuits with Seared Filet, Horseradish Cream, Caramelized Onion and Arugula, Deconstructed Curry Cous Cous Salad with Grilled Shrimp, Heirloom Tomato Caprese Skewers with Balsamic Drizzle, and Blueberry Lemon Goat Cheese Bruschetta.

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(This Spread and Next) Allie is wearing a one-shoulder burgundy velvet mermaid gown with sweetheart neckline, available at Pearl’s Place. Apex Waterfall Earrings and the Twin Apex Ring from Mignon Faget’s Connection Collection complete her ensemble.

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Decadent “Phases of the Moon” Macarons 16 | N.O.W | NOWWeddingMagazine.com

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Kimbla’s Cakes crafted this three-tier night sky wedding cake with gold, torn-edge fondant wrap on the bottom layer and the phases of the moon and Zodiac constellations hand-painted on the top two tiers. A sugar double crescent moon embellishes the top of the cake.

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Artist Jessica Burke designed a complete set of Zodiac Table Numbers especially for this editorial.

Join our Wedding Krewe and get a free download of all 12 at NOWWeddingMagazine.com!

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Alchemy Events set the wedding reception table with etched Zodiac constellation wine glasses and Zodiac table numbers and each place setting featured a moon placemat eclipsed by a black dinner plate.

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Allie is wearing shimmering gold glitter A-line gown with deep-V neckline available at Pearl’s Place with Mignon Faget’s Renaissance Collar and Rosette Studs.

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The wedding bouquet, designed by Berry Blossom Flowers, features anenome, Playa Blanca roses, ranunculus, peonies, lisianthus, and ginestra. Suspended from the bouquet are Zodiac Cubic Zirconia and Druzy Resin Moon Charms.

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Allie is wearing Passport Polish’s Ayo Scott Matte and St. Barth Coffin Press-Ons with shimmering Passport Polish Nail Strip accents.

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NOW WEDDINGS

STYLE

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JUNE 22-24, 2021 AT HEMINGBOUGH ST. FRANCISVILLE, LOUISIANA

A RETREAT FOR CREATIVE WEDDING PROFESSIONALS Immerse yourself in creativity and make great connections as we spend 3 days at beautiful Hemingbough in St. Francisville, Louisiana. Alchemy Event Academy includes hands-on workshops, business branding sessions, styled shoots and lots of fun.

ACADEMY SPONSORS INCLUDE: Alchemy Events Viktor + Rolf Haute Couture NOW Weddings Magazine Sarah Alleman Photography Jessica Burke, Photographer Eglantine Rose Letterpress La Tavola Fine Linens Pure Vintage Rentals Berry Blossom Flowers Kimbla’s Cakes & Patrick’s Fine Jewelry We’re joining with Viktor & Rolf in making a donation to VOW against child marriage.

Learn More: AlchemyEventAcademy.com

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NOW

real wedding

Shelby Boyd + Brody Taylor FEBRUARY 20, 2021

“AIN’T LOVE A KICK IN THE HEAD” WRITTEN BY: Jessica Burke | PHOTOGRAPHER: The Crawfords Photography + Film

BRODY AND SHELBY MET IN HIGH SCHOOL AT THE BACK TO SCHOOL dance. “Brody was trying to get my attention and accidentally kicked me doing the Cotton Eye Joe,” says Shelby. “We have been by each other’s side ever since!”

“My grandfather passed away in the summer of 2009 and I met Brody in August of 2009,” shares Shelby. “I was so close to my grandfather and I believe that he sent Brody to me.” Shelby’s grandmother would compare Brody to her grandfather noting all their similarities. “All of these were signs to me that Brody was meant to be my person,” says Shelby.

When Brody proposed in July of 2019 at City Park in New Orleans, Shelby’s grandmother offered him the ring that Shelby’s grandfather had given her years before. “This ring meant so much to me and I am so honored that I get to keep it in the family for generations to come,” Shelby shares.

“Brody and I started dating the same year that the Saints won the Super Bowl, so they hold a special place in our hearts.”

The evening closed with a sparkler send off for the newlyweds. “We had been practicing Brody dipping me for our sparkler exit for a few weeks just to make sure we didn’t mess up,” says Shelby. After the 4 hour reception, Brody told Shelby “I might drop you.” to which she replied “We’re fine!”

As they approached the end of the sparklers, they came to the big moment for the dip and kiss. Brody very carefully “dropped” Shelby on the ground. “We were laughing so hard and I popped back up like nothing happened! It was one of the best parts of the night because it fit our relationship perfectly!”

The couple was engaged for 19 months prior to their February 2021 wedding, but had most of the planning done within a few months of getting engaged.

They chose St. Mary’s Church where both Shelby’s grandparents and greatgrandparents were married as the perfect location to say their vows. “We walked in and automatically knew that was where we were meant to get married,” says Shelby. “You could definitely feel the sense of family in this church.”

“Hands down, my favorite part of the day was the First Look with Brody,” says Shelby. “I thought I did not want to do a First Look and I am so happy that we did. The First Look gave us a special time together before we said our vows in front of all of our friends and family.”

Shelby wore sparkly tennis shoes for the wedding and knew she needed some cute socks to go with them. “Magnolias always reminded me of my grandmother and both me and Brody were extremely close with her...when we saw the magnolia socks we knew we had to get them.”

The couple danced their first dance to “Can’t Help Falling in Love” by Elvis Presley and had a special song at the end of the night for just the two of them, dancing to “Perfect” by Ed Sheeran.

Shelby and her father danced to “The Man Who Loves You The Most” by the Zac Brown Band. “Both my dad and I were crying the whole time,” says Shelby.

“It was very special.”

Keeping with the family traditions, the wedding cake topper was the same one that sat atop Shelby’s grandparents’ wedding cake.

Both the bride and groom graduated from LSU, so they had to pay honor to their Alma Mater. The groom’s cake featured Mike the Tiger and the Saints’ Fleur De Lis. “The cake had both of our favorite sports teams,” says Shelby. see more>>> N.O.W | NOWWeddingMagazine.com | 29

ADDITIONAL CREDITS: CEREMONY LOCATION: St. Mary’s Catholic Church | OFFICIANT: Monseigneur Andrew Taormina | RECEPTION LOCATION + CATERER: Metairie Country Club | BRIDE’S GOWN: Paloma Blanca, Town & Country | BRIDESMAIDS’ GOWNS: Baltic Born | MENSWEAR: Rome’s Tuxedos | FLORALS: Flowers by Kori | BAKERY: Chez Rue Rene | RECEPTION ENTERTAINMENT: The Nola Dukes | HAIR: Hayley Olivier + Brandi Beninate | MAKEUP: Brooke Kelly + Samantha Babin | WEDDING PLANNER: Nina Chu | FAVORS: GEM Printing | INVITATIONS: Nina Chu (design) + GEM Printing | CAKEPULLS: Caketakes | GUEST BOOK: Christina Pappion | LIVE PAINTER: Morgan Barranco | PHOTOBOOTH: Party Portraits Photo Booth

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See more from Shelby & Brody’s wedding at: NOWWeddingMagazine.com

NOW

FEATURED VENDOR PHOTOGRAPHY: THE CRAWFORDS PHOTOGRAPHY + FILM wearethecrawfords.com

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Photo: 1216 Studios

Photo: Theresa Elizabeth Photography

disCover

the

eleganCe

3600 Chateau Blvd., Kenner la 70065 504.467.1351 | ChateaugCC.Com

Have a French Quarter original at your wedding

luckydogsinc.com 517 Gravier St. New Orleans, La. 70130 | 504-524-6010 | luckydogsinc@aol.com

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610 South Peters Street | NOLA 70130 504-521-8055 | chicoryvenue.com Jenna Bonura | jenna@chicoryvenue.com Vendor Credits: Elyse Jennings Weddings | Greer Photography | Bella Blooms Floral | Luminous Events

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NOW

real wedding

Gracie Jovanovic + Ross Armond FEBRUARY 13, 2021

“NEXT STOP, EVERYWHERE.” WRITTEN BY: Jessica Burke | PHOTOGRAPHER: Sarah Alleman Photography

ROSS AND GRACIE HAVE KNOWN EACH OTHER SINCE THEY WERE ten years old. “We were best friends throughout our high school and college careers and started dating just after graduating college,” shares Gracie. Ross proposed on March 15th, 2020 while they were attending a bridal show and venue tour in Kentwood. “During the tour, he pointed out some cows,” says Gracie. “ I turned to look at them and he got down on one knee and asked me to marry him. It was perfection.”

The couple chose February 13, 2021 for their wedding date, but soon found they need to postpone their big wedding plans. With just three weeks to plan, Ross and Gracie rescheduled their wedding reception and planned a micro wedding ceremony at one of their favorite restaurants, The Wine Garden, in Slidell. “We just love the atmosphere and drinking wine is always a plus,” says Gracie. Ross and Gracie said ‘I do’ in a micro wedding attended by 25 family members and friends and followed by a dinner that included charcuterie, chicken and waffles, prime rib poboys, and crawfish pasta.

“Ross and I are both very big into movies, books, and tv,” says Gracie. “We really like a good story, so we wanted to incorporate that into our wedding day. We picked books from our childhood and incorporated “Doctor Who” in our ceremony and on our cake. We felt that our story could cross space and time just as the Doctor does in the show.”

Gracie and Ross also wanted to incorporate their cats Ozpin and Albus who they describe as their “pride and joy.” Gracie had the cats hand-painted on her shoes and had socks made for Ross featuring the kitties’ faces.

To create meaningful details for the wedding, the couple’s photographer, Sarah Alleman, asked them to collect some childhood photos. “Ross’ mom went to look in his childhood room and found our fourth grade yearbook,” shares Gracie. “She had sent me a picture not even realizing that he had drawn a heart around me in it. I cried because I saw this only a week before the wedding and it just set all the ooey gooey feelings in motion.”

“Our first l ook w as s o i mportant t o u s,” s ays G racie. “ We r eally w anted t hat moment just for us to have. I was jittery all day, but as soon as I saw Ross, I knew everything was going to be okay.”

In the end, Ross and Gracie had a beautiful, intimate wedding ceremony and Gracie considers them lucky to be able to celebrate not once, but twice. “Even though it wasn’t the original plan it was still perfect in every way,” she says.

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ADDITIONAL CREDITS: VENUE + CATERER: The Wine Garden | OFFICIANT: Ray Royall | BRIDE’S GOWN: Allure Bridals, The Wedding Collection | MENSWEAR: Tuxedos To Geaux | FLORIST: Petals and Stems | BAKERY: Paul’s Bakery | HAIR + MAKEUP: Verde Beauty Studio | JEWELER: Laynes Jeweler | HAND-PAINTED SHOES: Dana De Noux

See more from Gracie & Ross’ wedding at: NOWWeddingMagazine.com

NOW

FEATURED VENDOR PHOTOGRAPHER:: SARAH ALLEMAN PHOTOGRAPHY sarahallemanphotography.com

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SWEET SWEET SELECTIONS Selecting a Wedding Cake WRITTEN BY: Jean Hailey

A WEDDING CAKE IS THE UNIVERSALLY SERVED CREATIVE CONFECTION for all weddings. Everyone loves wedding cake. The newlyweds deserve to have a cake that is not only delicious, but one that you both will remember forever.

Luckily, the days of tasteless and dry wedding cakes with uninteresting icing are over. Today, cakes provided by artistic bakers and caterers are a literal banquet for both the eyes and lips. Wedding cakes are both visual and culinary extravaganzas. These artistic bakers are creating cakes as edible art. Bakers can fashion cakes that look like gift boxes, ships, musical instruments, city landmarks, square shapes, heart shapes and any other imaginable shape.

Many couples still go with the traditional-looking wedding cake, but inside this wonderful package might be surprises such as; carrot cake with cream cheese, pound cake with lemon filling, chocolate cake with mocha mousse, classic genoise with white chocolate icing, even cheesecake with ice cream.

While many wedding cakes are still mainly white, whimsical designs and colorful accents can turn them into a visual and edible work of art. You can have whatever kind of cake you want, after finding the perfect baker to create your dream cake. It is all up to you, the baker, or caterer’s creativity.

STYLE DECISIONS Your cake should coordinate with the rest of your wedding. The wedding cake decision should be made after you have made the decisions about the style, theme, and reception décor. These basic decisions can serve as a guideline for the design of your wedding cake.

Many couples are choosing to use fresh flowers to decorate the cake or cake table. If you choose flowers for your cake, be sure they are pesticide-free flowers. You will want to coordinate between your florist and baker to decide who will do that aspect of the decorating.

Choose a cake that is well suited with the venue’s style, the season, the flower arrangements, or the menu. You may want colored accents such as sugar flowers or icing ribbons. Have samples of fabric swatches for your baker if needed. Along with your creative baker, create a cake that will be a beautiful part of your wedding, not a sideshow.

FLAVOR One of the hardest decisions can be the selection of the flavor. You might 38 | N.O.W | NOWWeddingMagazine.com

Photo: Twisted Eye Photography | Cake: Kimbla’s Cakes

consider a multi-flavored cake. This is a wonderful option if you want to give your guests diversity. Some couples choose a layer of chocolate cake, layer of carrot cake and a layer of traditional almond cake. This adds a little something for everyone. Ask your baker for ideas. Seasonal possibilities, such as light lemon cakes filled with fresh strawberries in the summer, or chestnut puree in the fall, will complement seasonal menus. Wedding cakes should look good but should also taste good for all the guests waiting for that first slice. The texture and flavor of the cake is important so when you’re out shopping don’t hesitate to ask for samples of cake flavors. You may taste cakes with a different flavor for each layer, from mocha with Kahlua to hazelnut praline crunch. You may savor the taste of the always-popular carrot cake with cream cheese icing, a delicate angel food cake or even cheesecake stacked and layered with fresh strawberries and decorated with whipped cream.

SHOP EARLY & BE PREPARED Begin shopping for the wedding cake six months to a year before the date, even earlier if you’ve requested a truly unique cake, if the bakery you have chosen is very popular, or if you are being married in a peak season. Make sure that you are familiar with the style and quality of the chef’s work before you buy.

When shopping for the perfect baker, come prepared. Be sure to bring all the specifics about the size and type of wedding your are having, as well as information about the reception location, room décor, ceiling height, temperature, lighting, linens, and wedding colors. Also have the names and numbers of your caterer, florist, wedding planner, and anyone else the baker may wish to contact in order to consult and coordinate the details and delivery.

Inquire whether the baker bakes fresh or works from frozen cakes. Some will bake early in the week, and then freeze the cakes, decorating them on Friday. Generally this involves handling the finishing touches on the day of the wedding. Fresh will probably taste better. continued>>>

Most importantly, interview bakers in person, ask lots of questions, bring photographs of designs that you like, and then determine if they are qualified to create the impression you are looking for. As you check out their portfolio, make sure that you are looking at cakes that they have actually made personally, and not just pictures in magazines and books. Magazines and books are great for exciting ideas, but you need to see the baker’s actual workmanship and level of proficiency. It is your responsibility to find the perfect cake designer, but it is your designer’s responsibility to grasp your dreams and make them a reality.

IMPORTANT QUESTIONS • How many years have you been in business?

• Do you have references?

• Is your health department licensing up to date?

• May I see your portfolio?

• Have you made all of the cakes in your portfolio yourself?

• Do you charge additional for each layer of the cake being different flavors?

• Do you charge additional for fillings?

• Is there a delivery fee?

• Do you rent equipment? If so, what is the charge?

• What type of retainer fee do you require?

• When is the balance is due?

• How soon do you bake the cake before the wedding?

• What time will you deliver the cake on my wedding day?

• Do you customize cakes, or do I have to pick a design in your portfolio?

• What days are best for me to reach you?

• Do you have cake tastings?

• Do you provide fresh flowers or do I get these from my florists?

• Have you won any awards for your talent?

• Do you specialize in any particular technique or art form?

Wedding cakes are usually priced per person. But the baker determines what the per-person charge will be. When you place your order and make your deposit (usually 50%), get a written agreement or contract that specifies the kind of cake, filling and frosting, the number of people it will serve, the design details you have agreed upon, and the delivery date, time, and procedure. Also, put in writing any additional fees or rental charges, and ask how the final payment is to be made (cash, check, or credit card).

Once you’ve found your baker, don’t take a chance of losing them. Sign an agreement and pay a retainer fee so that someone else doesn’t book your day and time. Remember to get copies of receipts and keep them on file for your records. Remain in contact with your baker and update them on your most recent ideas. Collect photographs of cakes from magazines, websites, and books so that you can give your baker a visual representation of what you want.. continued>>>

Photo: Brocato Photography | Cake: Gambino’s Bakery

PRICING & CONTRACTS

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continued>>>

CAKE DO’S & DON’TS • Keep the weather in mind if your reception will be outdoors. Direct rays from the sun could melt the frosting.

•Cakes don’t tolerate heat, particularly those made with butter crème icing, nor do they tolerate wind. Cakes should be kept indoors, if possible, or in the shade. If the cake will be placed outdoors, first place it in a refrigerator or freezer, if possible. (Do not freeze it, however.) A cake made with a jellytype filling will also withstand heat better than one with a thicker cream filling.

•Place the cake in a location that is level, otherwise, the layers may tip or slide. Shim the table legs if necessary to make them level.

• Cakes that have pillars between the layers are more apt to tip or collapse than those in which the layers are stacked on top of one another or placed on individual pedestals.

•Have the cake delivered as late as possible so that it doesn’t stand for several hours before being cut.

•By considering your location and choosing a style of cake that works best in that location, you can have a lovely cake without unpleasant

For many couples, a wedding cake is a major part of their reception. There are hundreds of alternative and fun ideas for wedding cake designs that will surprise and delight all of your guests. The cake may be the only thing that you have a chance to sit down and eat the entire day, so make sure it’s delicious and an amazingly, sweet, sweet selection.

Check out the vendors in NOW Weddings Magazine for expert advice and creative bakers or caterers, or go online to NOWWeddingMagazine. com.

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Photo: Jessica the Photographer | Cake: Haydel’s Bakery

surprise to spoil your day.

Bakery Spotlights

GAMBINO’S BAKERY 1-800-GAMBINO (426-2466) | GAMBINOS.COM FACEBOOK + INSTAGRAM: @GAMBINOSBAKERY

Photo: Images by Robert T

In New Orleans and around the world, Gambino’s Bakery is a household tradition that offers over sixty five years of experience with delicious baked goods. Every holiday and celebration can be unique when you choose from our long list of cakes, breads and other baked goods.

Whether you order online or you come into one of our many stores, you’ll receive a product that was made just for you from scratch using only high quality ingredients.

Our many options include King Cakes, wedding cakes, birthday cakes, doberge cakes, specialty desserts and so much more. Every cake has different options for flavor, icing, and decorative style; the possibilities are endless. Your family and friends will love every bite of the delectable taste of your choice. We’re a family oriented business that is local to the New Orleans area. Celebrate your family traditions with the best of desserts.

HAYDEL’S BAKERY 4037 JEFFERSON HWY, JEFFERSON, LOUISIANA 70121 (504) 837-0190 | HAYDELSBAKERY.COM FACEBOOK + INSTAGRAM: @HAYDELSBAKERY For over Sixty years, Haydel’s Bakery has been treating New Orleans brides to the finest in wedding cake design and pastries. Our quality starts at the beginning with the finest ingredients available, in the hands of our experienced pastry chefs. The results are in the taste. Our master cake decorators receive great satisfaction knowing that they were part of the special event of your life.

At Haydel’s Bakery, service is an important ingredient. Our sales design specialists take personal interest in you and your wedding to assure that every detail is just as you have ordered.

KIMBLA’S CAKES 848 MARGUERITE ST, MORGAN CITY, LA 70380 (985) 354-6484 | KIMBLASCAKES.COM FACEBOOK: @KIMBLAS-CAKES-LLC-321670352403 | INSTAGRAM: @KIMBLASCAKES

Photo: Twisted Eye Photography

With over 30 years of experience, Kimbla’s Cakes, LLC specializes in beautiful, customdesigned cakes for all special occasions. Whether your event is in New Orleans, as far east as Lake Charles, or a destination wedding in Many, Louisiana, Kimbla’s will deliver!

Creations can be made to duplicate designs and coordinate with the colors and styles of your event and can be made with buttercream, fondant or both. Kimbla’s Cakes specializes in gum paste flowers that are created by hand and hand painted with detail to look life-like.

They also provide 3-D cakes and spherical cakes

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Phone: (504) 837-0190 | www.haydelsbakery.com 4037 Jefferson Hwy, Jefferson, LA 70121 Wedding Consultations: Tuesday - Saturday

PHOTO: HANNAH PICKLE

By Appointment Only

Ranna Zahra McSwain THE CELEBRANT WHO LOVES LOVE! OFFICIATING BEAUTIFUL WEDDINGS & ELOPEMENTS IN MAGICAL NEW ORLEANS

504-209-2783 LETSELOPENEWORLEANS.COM

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art

EDIBLE A COLLECTION OF FABULOUS CAKES

Cakes (this page and facing): Kimbla’s Cakes Photos: Twisted Eye Photography

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continued>>>

Cake: Gambino’s Bakery Photo: Lauren Carroll Photography

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Cake: Gambino’s Bakery featurng the artwork of Terrance Osborne Photo: Elonora Barna

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Cake: The Roosevelt New Orleans Photo: North Photography

Cake: Haydel’s Bakery Photo: Theresa Elizabeth Photography

Cake: The Royal Cakery Photo: Jessica The Photographer 48 | N.O.W | NOWWeddingMagazine.com

Cake: Haydel’s Bakery

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NOW

real wedding

Alysia DesCoteaux + Bradley Guin MARCH 20, 2021

“my sun, my moon, and all my stars” WRITTEN BY: Jessica Burke | PHOTOGRAPHER: Hannah Herpin Creative

ALYSIA AND BRADLEY MET AT A FRATERNITY EVENT IN COLLEGE AND became fast friends, chatting that evening and whenever they crossed paths afterwards. Their relationship took a new direction when Bradley asked to be Alysia’s date for her upcoming semi-formal and the two have been together ever since. “I just remember how he kept me laughing the whole night and was the best date I could’ve had,” shares Alysia. “He has kept me laughing for five years and I am so excited for a lifetime of laughter.”

Just shy of 4 years after the semi-formal, Bradley proposed. He and Alysia had plans for a walk through City Park in Baton Rouge, lunch and an arts festival.

What Alysia didn’t know was that Bradley had planned to propose at the top of a hill in the park and had Alysia’s friend who is a professional photographer ready to take photos as he did! “Once we reached the top of the hill, I saw her jump out from a bush and immediately knew what was happening,” says Alysia.

“Sure enough I looked over and there Bradley was on one knee and he asked me to marry him.”

The couple decided on a Spring wedding, selecting March 20, 2021 as their date.

“We knew we wanted to get married in Spring so what better day than the first day of Spring?!” says Alysia. “On top of that, it was also what would’ve been my Grandmother’s 71st birthday so having that connection with her the day of was incredible since she couldn’t be there with us.”

It was very important to Bradley and Alysia to honor their grandparents who had passed on at their wedding. “We had an in memoriam table with photos of our grandparents who had passed,” says Alysia. She also wore her greatgrandmother’s pearls and carried her maternal grandmother’s handkerchief.

Bradley’s gift to Alysia was Chanel No. 5 which was her maternal grandmother’s signature scent. “Incorporating those that couldn’t be with us meant the world to us and our parents.”

morning with my best friends on the first day of Spring with the breeze and sounds of New Orleans coming through the balcony windows just made the day that much better,” says Alysia.

Before they said “I do”, the couple shared a First Look which helped ease the stress of the day. “Bradley is an introvert and very quiet and shy so we knew that if we wanted a genuine, authentic reaction out of him, it would be better in a moment just us two,” shares Alysia. Bradley appreciated the quiet moment noting “it was more intimate and I didn’t feel rushed or as much pressure during the actual ceremony.” Both recommend having a First Look!

To set the tone for the event, Alysia, a graphic designer with her own business, Alysia By Design, created the save-the-dates, invitations and signage personally for the wedding. “I gathered together some simple star and moon elements to tie in a quote that we always say to each other which is ‘you are my sun, my moon and all of my stars’” shares Alysia. “This quote was from a poem by ee cummings that we also used in our ceremony.”

After the ceremony, the newlyweds shared a private meal before joining their guests to celebrate. Guests enjoyed delicious food and what Alysia says was “the most yummy cake that felt too beautiful to eat!” In addition to the three-tier wedding cake, the cake artist Kim Carinhas of Kimbla’s Cakes, created a cake featuring Bradley‘s favorite beer, Catahoula Common from Hammond brewery, Gnarley Barley. “The cake itself was vanilla bourbon infused chocolate with brown sugar buttercream icing and it was a hit!” says Alysia. “Bradley spends every Friday night with some of his closest friends and Catahoula Common so he felt it deserved its own recognition.”

The newlyweds honeymooned in Hawaii and look forward to many years of love and laughter ahead.

The couple’s officiant, Ranna Zahra McSwain from Let’s Elope New Orleans wrote a beautiful ceremony script that moved the couple to tears. She took the time to get to know both Alysia and Bradley and learn their story. “We messaged each other and kept in touch for a year,” says McSawain. “Six weeks before the ceremony, I set up a Zoom with her and Bradley and I spent time talking to them and asking some key questions, to help me create a completely custom ceremony script which captured their moment in time perfectly.”

“When we first received it from her, I was moved to tears over how well she captured our love,” shares Alysia. “We both knew that it captured us perfectly but when we went to our reception and heard from our loved ones that it captured our love in the most beautiful and romantic way, we knew we made the right decision with Ranna to have the ceremony we did.”

The couple exchanged vows at sunset at Degas House in New Orleans. “I have dreamed of getting married in New Orleans since I was a little girl,” says Alysia.

“Bradley is a history buff and so it was important to me to find something that had that touch of history to it as well. When we walked up to Degas House for our initial tour and I saw all of it in person, I just knew it captured the essence of all things New Orleans.” Alysia and her bridesmaids stayed in the main suite of the house the night before the wedding. “Something about waking up that

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ADDITIONAL CREDITS: VENUE + CATERER: Degas House | BRIDE’S GOWN: Randy Fenoli, Bridal Boutique Baton Rouge | BRIDESMAIDS’ GOWNS: Show Me Your Mumu | MENSWEAR: Generation Tux | VIDEO: Isaac Suttle Films | FLORIST: Crystal Vase Flowers | CEREMONY MUSIC AND RECEPTION ENTERTAINMENT: Stage 1 Music, LLC | HAIR + MAKEUP: She Laughs Hair & Makeup | JEWELER: Kristin Coffin Jewelry | FAVORS: Tossware | INVITATIONS: Alysia by Design | PHOTOBOOTH: The Pixure Booth

See more from Alysia & Bradley’s wedding at: NOWWeddingMagazine.com

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FEATURED VENDORS PHOTOGRAPHER: HANNAH HERPIN CREATIVE hannahherpincreative.com BAKERY: KIMBLA’S CAKES kimblascakes.com OFFICIANT: LET’S ELOPE NEW ORLEANS letselopeneworleans.com N.O.W | NOWWeddingMagazine.com | 53

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PHOTO: THERESA ELIZABETH PHOTOGRAPHY

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JUST DESSERTS Wedding Cake Alternatives

WRITTEN BY: Rena Sweeney, Alchemy Events

WEDDING CAKE IS ONE OF EVERYONE’S FAVORITE TRADITIONS, THE centerpiece of your reception and many older guests will wait to leave until they’ve had a slice…but it might not be for you. If you’re not a “cake person”, want something unique or that tells a story, you’ve come to the right place. We’ve rounded up some of our favorite non-traditional options for you that will still satisfy your guests’ sweet tooth.

KING CAKES This New Orleans tradition is the perfect way to still give your guests a cake-like dessert while also infusing a little bit of Mardi Gras into your wedding. Since it’s not widely available year round, it’s also a great way to give your guests a chance to taste it. Our favorite way of doing this is to special order king cakes from different bakeries so you can offer your guests a wide variety, from traditional to some of the newer unique options being offered in our city.

However, if you still want something a bit more traditional looking, bakeries such as Haydel’s offer a beautiful tiered wedding version!

Photo: Michelle Preau Photography | Cake: Haydel’s Bakery

MINI PASTRIES Who doesn’t love tapas? Bite sized pastries such as mini eclairs, frangipane, napoleon and tarts are a hit because guests can select several varieties and graze on the display throughout the night. Ask your baker about personalizing these options as well by including elements and colors that match your wedding aesthetic or by offering options that are reminiscent of your childhood. Meringues are a NOW magazine favorite; we adored our featured couple Kait and Donald’s mushroom styled meringues from Lord of Meringues for their micro-wedding. If you grew up eating sweet potato pie, ask for mini versions of those or ask for edible images to be added to brownies, cookies and more to go with your theme. You can even serve another NOLA favorite - fried handpies (with the wrappers customized with your wedding date, of course!)

Photo: Dark Roux | Meringues: Lord of Meringues

CHEESECAKE & TIRAMISU These two dessert favorites are both tricky when it comes to sitting out for long periods of time. We understand if you can’t pass them up, though, so we recommend either speaking with your baker about a tiramisu type cake that is room temp safe/stable, or bringing these treats out when it’s time for dessert. Your guests won’t worry that they didn’t see a big cake sitting out all night when you serve these decadent desserts! You could also consider a cheesecake action station where guests can select from various ways to top their treat.

DESSERT CHEESE Is your sweet tooth satisfied by more savory desserts? Then a dessert cheese might be for you! St. James Cheese Company can work with you to select your favorite varieties and also sends one of their knowledgeable staff members to slice, serve and guide your guests with their selections. If you’d like to have it accessible all evening, consider pairing it with a charcuterie display for savory bites earlier in the evening, followed by sweeter options such as a pralines or fruit paired brie later on.

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Photo: Dark Roux | Brownies: Bake My Day Acadiana

Photo: Dark Roux | Catering: St. James Cheese Company

DESSERT CHEESE

Is your sweet tooth satisfied by more savory desserts? Then a dessert cheese might be for you! St. James Cheese Company can work with you to select your favorite varieties and also sends one of their knowledgeable staff members to slice, serve and guide your guests with their selections. If you’d like to have it accessible all evening, consider pairing it with a charcuterie display for savory bites earlier in the evening, followed by sweeter options such as a pralines or fruit paired brie later on.

Photo: Dark Roux | Snowballs: Imperial Woodpecker

PRALINES It doesn’t matter if you have them made on site or if they’re pre-made, these are bound to be a hit! Locals and visitors alike enjoy pralines in original, chocolate, coconut and other specialty flavors. You can stack them up in a tier, offer them at each place setting as favors or have an action station where guests watch them being made. However you do it, everyone loves a good praline!

Photo: Ashley Rhian

DONUTS As traditional or wild as you want, many bakeries offer delicious donuts that are sure to satisfy! While there’s always something to be said for a good traditional glazed, consider adding fun options like cereal topped, flavors based on other desserts or even donuts in the shape of letters that spell out your names. We also love the idea of asking your caterer to pass mini donuts toward the end of the evening along with shots of milk, coffee or a specialty drink paired to match.

SNOWBALLS Another Southern Louisiana tradition makes the list! Not just for kids, snowballs are a great way to beat the heat of a summer wedding and can also be infused with alcohol for a special adults- only version. Our favorites include SNO-LA Snowballs flavors Berry Chantilly, Bananas Foster (say yes to the option to stuff it with cheesecake!) and Nectar Cream or Pineapple Cilantro by Imperial Woodpecker Snowballs.

BEIGNETS We’re rounding out our list with the most iconic New Orleans dessert of all time- beignets. There’s not much we need to say about this one.

Whether passing mini beignets at the end of the night or creating a tower of them, just make sure they’re fried on site so they’re as fresh and delicious as can be.

Whether you want something nostalgic or New Orleans centered, we do recommend having sweets of some sort to offer your guests.

If you’re still not sure if any of these are the right fit for you, start to brainstorm about what desserts hold meaning in your life. Maybe you had Baked Alaska on your first date or bonded over a shared love of Twinkies; whatever it is, this is a day to celebrate the two of you so lean in to what makes you unique!

Photo: Photography by Louis

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Alexa Quigley + Adam Jacques JANUARY 9, 2021

“YOU & I” WRITTEN BY: Jessica Burke | PHOTOGRAPHER: Lauren Carroll Photography

ALEXA AND ADAM GREW UP IN METAIRIE BUT DIDN’T MEET UNTIL ONE fateful Halloween in college at LSU. “There was something about him that was drawing me in and I just needed to get to know him,” says Alexa.

And so she did and nine years later, in July of 2019, Adam surprised Alexa by proposing on the sky deck of the Omni Royal Orleans with both their families looking on. “I’m not one to easily be surprised or to pull one over on, but boy did he succeed,” says Alexa. “I was completely shocked.”

The couple was engaged for 18 months. “Planning a wedding during a Global Pandemic was a challenge to say the least,” says Alexa. “The biggest challenge for us was just the unknown; not knowing how many guests we’d be able to have or if we could have a band or what phase we would be in at that time. But at one point my Mom, fiancé and I just looked at each other and agreed that it was not a matter of “if” but a matter of “when” for us. We knew we wanted to keep our date no matter if it was just he and I and our priest who were able to physically be there due to the Covid-19 guidelines, because all that truly matters on that day is the union of two lives becoming one.”

Adam and Alexa made sure their wedding included one of their favorite guilty pleasures - Taco Bell. “We’re really not big fast food people but we both shared a love for Taco Bell,” shares Alexa. “Our family and friends would sometimes even joke and say ‘What, are you going to have Taco Bell at your wedding?’ because everyone knew we loved it THAT much.” The couple decided to take this idea and run with it. They treated their guests to a Taco Bell taco buffet as well as a Taco Bell-themed groom’s cake!

The Phunky Monkeys serenaded the wedding guests and Alexa surprised Adam and all her guests by singing Lady Gaga’s “You and I” at the reception.

The evening ended with a bubble-filled exit and the couple honeymooned at Coco Bay Resort in Antigua.

Fortunately, Alexa and Adam were able to say their vows surrounded by family and friends at the historic St. Louis Cathedral in New Orleans. Their reception followed at Chateau Country Club.

“I have always loved more contemporary and modern styles when it comes to fashion and design and I just thought a black and white wedding looked so clean,” shares Alexa. “I also loved the idea of going against traditional wedding etiquette by having my bridesmaids wear all white.”

Alexa wore a stunning Pronovias gown that she found on her first shopping trip with her mother, future mother-in-law and her aunt. “The dress I picked was the second dress I tried on and when the lady opened the curtain every single one of them burst into tears. When I turned around and looked in the mirror I absolutely loved it but it wasn’t until the lady put a veil on my head that I, myself, started to get emotional,” she shares. “I had saved pictures on my phone of certain dresses that stood out to me and when I went back and compared them to my dress, ironically, I picked a dress that had specific pieces, parts, and similarities to all of the dresses I had saved.”

Alexa carried a bouquet of white roses and lilies and a handkerchief made of her mother and grandmother’s wedding gowns as she walked down the candlelined aisle.

The reception was as fun-filled as it was beautiful. Guests signed a unique “guest book” as they entered the ballroom. “My Mom came up with the idea to have people sign a wooden bench that we could seal and place in our house and have forever. We will have everyone’s sweet sentiments and notes to look at for years to come!” says Alexa. see more>>> N.O.W | NOWWeddingMagazine.com | 61

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ADDITIONAL CREDITS: GETTING READY LOCATION: The Westin Penthouse Suite | CEREMONY: St. Louis Cathedral | OFFICIANT: Father Sidney Speaks | BRIDE’S GOWN: Pronovias, Town & Country | BRIDESMAIDS GOWNS: Azazie | PHOTOGRAPHER: Lauren Carroll Photography | VIDEO: Armand Studios | FLORALS + DECOR: Bee’s Weddings & Events | BAKERY: Royal Cakery | RECEPTION ENTERTAINMENT: The Phunky Monkeys | TRANSPORTATION: Nicoll’s Limousines | HAIR: Beth Washington + Priscilla Hendrick, Carpe Diem Salon | MAKEUP: Melissa Vaccaro, Danielle Daray + Jessica Carnley | WEDDING PLANNER: Southern Approach | DECOR RENTALS: Yur Event Rental | JEWELER: Boudreaux’s Jewelers | FAVORS: Maruice’s Bakery (cookies) + GEM Printing (koozies) | INVITATIONS: GEM Printing | Wedding Cypher: Schiller Studio | PHOTOBOOTH: Nola Photobooth | MARQUEE: Alpha Lit NOLA

See more from Alexa & Adam’s wedding at: NOWWeddingMagazine.com

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FEATURED VENDORS RECEPTION VENUE + CATERER: CHATEAU COUNTRY CLUB chateaugcc.com MENSWEAR: JOHN’S TUXEDOS johnstuxedos.com

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THE LI ST C L I C K A CAT EG O RY TO SE ARC H F O R LO CAL VE NDO RS

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ADVERTISER INDEX BAKERIES: Gambino’s Bakery....................................................................42 Haydel’s Bakery........................................................................42 Kimbla’s Cakes..........................................................................42

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