We DO offer Cake Tastings once per month, in the form of a delicious “to go” pack of six flavors. Do you offer tastings? In-person consultations? Pricing is much simpler for the catalog cakes in our online shop, as they have already been designed, and the cake sizes are pre-determined. If you’d like us to design a cake specifically for you, you can send over any inspiration photos you have (and specify a budget you’d like to stick to), and we can go from there. If you have a photo of a cake you’d like, you can email it to us and we’ll give you a quote. The general rule is, pricing for custom-designed cakes is based on the size of the cake and the intricacy of the design. And, we frequently run our popular “Flash Sale” via Instagram, so if you follow us there (and follow our hashtag #honeycrumbcakestudio), you’ll be the first to know when our latest specials are up for grabs! How much do the cakes cost?Īn overview of our Pricing can be found here. However, you can often snap up a pre-designed cake or other baked treats from our online shop with just 4 business days’ notice (depending on our schedule). Larger and more intricate cakes require more planning time, regardless of the season (we recommend 1-3 months for themed/sculpted cakes, and 3-9 months for Fine Art wedding cakes). During peak wedding season (May through September), we need much more lead time than this. We generally require at least 1-2 weeks of lead time for most SMALL cake orders. How much lead time is required for a cake order? Please visit our online sho p for cakes that can be prepared with a week or two of lead time, depending on our seasonal availability. We don’t carry cakes for sale to walk-in customers, as we are a custom cake studio rather than a retail bakery. So sorry, but no! All of our cakes are made to order. Are you in?Īre there any cakes ready for pickup today? I am here for you! Honey Crumb is here for you… with all the fun, fancy, unforgettable desserts. Love fills my life and it overflows into my cakes, too. We’re happiest when we’re cooking dinner together, chasing powder at Whistler or Crystal Mountain, or working a wedding together (I bake, he shoots!). He’s an award-winning photojournalist turned wedding photographer. I am married to my favorite and most darling boo thang, Loren. I do a **happy dance** when I see you cut a big slice and grin while sharing your first bite as a married pair. When clients or their photographers send me images after the event is over, the first thing I scroll down to find is the cake-cutting moment. I am so honored and excited to be part of it all. I want you to be WOWED by your cake and desserts. You deserve beautiful, delicious memories. My silly sense of humor, adventurous and determined spirit, keen eye for detail, and excellent manual dexterity all combine synergistically when I’m creating cakes for my clients. I’ve been a Seattle-based pastry chef for 13 years and counting. The response has been positive, they said.I’m Carla Callahan - slayer of cake! I love everything about my job, from creating sugar flowers to match the ones in your centerpieces, to making your guests GASP in amazement at how silky the buttercream is, to helping you with vendor recommendations for the rest of your wedding planning process ( I’ve got all the good ones on speed dial). Though not officially open yet, the pair have been experimenting with the local clientele by selling some of their loaves through direct orders online. “I think we are looking for something that is a little alternative - a little more healthy and wholesome.” “We’re trying to stay away from anything processed,” Mardones said. “You have to take care of the dough and keep it at the right temperature.” “It’s something that has its own character and life,” Zavala said. The breads will be baked in a three-deck bread oven sourced from France, which provides the steam that lends most artisan breads’ characteristic crispy, chewy crusts. Zavala, who attended a baking institute in Chile, designed the bread program at the bakery with a focus on sourdough loaves, which are leavened using natural fermentation techniques instead of relying on commercial yeasts. Artisan breads, which are naturally leavened instead of relying on commercial yeasts, are the focus at the Crumb Factory.
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