Six a year.
The room is small by design.
A wedding cake is a ritual object before it is a cake. The day will be photographed, served, eaten, and remembered in pieces — but the cake stands in the middle of the room for the moment the couple steps toward it. That is the moment we design for.
I take six weddings a year. The number is small on purpose: enough to give each one the slow hours it asks for, few enough that the work can be made by hand and not by a machine. The conversation begins twelve months out. We talk through the venue, the season, the menu, the dress, the music. The form follows from there.
The price is from $24 per serving. The minimum is sixty servings, the maximum is two hundred. Beyond that, the cake stops being a cake and becomes architecture, and architecture is for a different studio.
Tasting · design · order · delivery.
Tasting
A small flight at the maison or at your home. We taste, take notes, and listen.
Design
A written brief from us with a single form and two close variations. One conversation to choose.
Order
Final servings, allergens, palette, and date locked. Half deposit holds the slot.
Delivery
Hand-delivered to your venue, set on the table by us, photographed before the day begins.
From $24 per serving.
Sixty to two hundred servings — $1,440 to $4,800 typical. Twelve-month lead time recommended. Six weddings a year.
Begin.
I read every inquiry myself. — Lana
