THE FIRST DANCE: Carla Reich, a pastry chef and the owner of Honey Crumb Cake Studio, and Stephan Schier, a business development consultant, share a passion for life and love sharing experiences together. Before the wedding, they decided to take on the challenge of learning to tango. Their hard work paid off, and their first dance, for which Carla changed into a BHLDN romper, was one that spoke to equality and intimacy and involved “lots of eye contact,” said Carla.
THE DESIGN: The couple’s palette originated with a bow tie that caught Stephan’s eye. The burnt orange, burgundy and gray of the accessory brought the couple’s clean, mid-century modern aesthetic to life; the addition of green and copper accents also paid homage to autumn without being overstated. The event’s floral design, by Bash & Bloom, made this palette sing, with florals generously adorning tables, a fireplace and an escort table. A showpiece bouquet featuring king protea also gave a nod to Carla’s childhood in South Africa.
THE CAKE: Longtime friend and fellow baker Kaysie Lackey—who has been celebrated as one of the country’s best cake artists, earning multiple Food Network awards—jumped at the chance to design the couple’s mod cake. Lackey completed the intricate design with handmade flowers she meticulously crafted from sugar to emulate the specific species of flowers featured in the couple’s floral design.
THE SWEET GOODBYE: The couple sent guests off with personal Rice Krispies treats in to-go bags. These treats, a best-seller at Carla’s Honey Crumb Cake Studio (which was honored with this year’s Best of Bride Best Wedding Cake award), were elevated from the classic recipe with enhancements such as sea salt and browned butter—the perfect favor for a couple who like to answer the loaded question of “How much do you love me?” with “I love you more than butter.”
