For many Northwest couples, designing a wedding menu that highlights locally grown, organic and seasonal foods is a no-brainer. With our valleys of fresh produce, free-range Skagit farms and waters full of fresh seafood, we were indulging in "green" long before the rest of the country caught on. But celebrating the Northwest's bounty doesn't have to stop with the main course. Today, many vendors are incorporating organic, seasonal and even vegan ingredients into a wide range of desserts. From sensational wedding cakes to dazzling chocolate bars, cupcake towers, candy favors or even the baskets of goodies you leave in your guests' hotel rooms, you can feel good about serving sweet, natural and locally made treats at your quintessentially Northwest celebration.
"If you can do it organic, wholesome and delicious, why not?" asks Jennifer Katzinger, the owner of Flying Apron Bakery, a gluten-, dairy- and egg-free pastry shop in Fremont. Katzinger thinks there is no good reason why luscious, sophisticated sweets can't also be full of the best local, natural ingredients. And it doesn't hurt if you can happily eat up knowing that land, water and workers didn't needlessly suffer on your behalf. In fact, if you keep it natural and local, you're supporting Northwest farmers, reducing transportation emissions and serving guests the freshest, most delectable sweets possible.
