With a tiny guest list, style-savvy Cynthia Wang and Brendan Canning held their garden nuptials in B
erkeley, then crossed the Bay for a mod restaurant reception along San Francisco's Embarcadero.
Runway gown: Brides are choosing their favorite catwalk frocks in white or ivory to wear down the aisle. Cynthia, an architect, fell for the soft structure of a Marc Jacobs evening gown that featured two long panels winding front and back, and ending with a fluid bow.
Kid-centric ceremony: With so many couples marrying older, it's rare to see a wedding without a niece or nephew in the bridal party. Even at their 17-guest nuptials, Cynthia and Brendan included two nieces as attendants.
Haute-cuisine cake: The exotic flavors of fusion cooking are filling wedding cakes. This couple's tiers featured Grand Marnier pâté genoise, black pepper–crème fraîche mousse, and strawberries covered in rose buttercream.
Fashion-forward groom: Style-minded grooms are ditching wedding-day rentals for the pleasure of owning high-ticket designer suits and tuxes. For Brendan, this brown pinstriped Marc Jacobs suit filled the bill.
Cool cocktails: Instead of serving standard-issue drinks, couples are going with clever concoctions that are as pretty as they are delicious. This bride and groom chose mojitos and jasmine tea with lychee blossoms.
Rustic rings: Brides as well as grooms are fingering wedding bands with a handcrafted look. Cynthia and Brendan opted for organic-style, Japanese-designed platinum bands that reminded them of cedar bark.