Next-Generation Desserts
From candy buffets to chocolate fountains, offering whimsical dessert options (in addition to cake) is a clever way to end your wedding on a sweet note. Pastry chef John Parmentier of Novi’s Patisserie Parmentier, 248-473-4511, jpdesserts.com, can create a sweets table of "topiaries"—dessert "trees" studded with anywhere from 35 to 200 treats that guests can pluck and eat. Choose from plain or chocolate-dipped strawberries and cream puffs (filled with cream flavors like raspberry, mocha and Bailey’s) that are skewered and presented on an arrangement of pedestals. Cost: $1 and up per pastry.
See Michigan Ideas We Love: Spring/Summer 2007
