This elegant French tower of cream-filled profiteroles, held together with golden caramel, is the only wedding cake I make—because it’s the one I fell in love with at 16. I learned to make it in high school, dreaming of crafting it for my own wedding one day. There was something magical about the idea: the golden caramel, the soft pastry, the quiet beauty of tradition. That dream stayed with me, and to this day, croquembouche is my tribute to that wide-eyed teenage girl and the belief that love, like dessert, should be made with intention, care, and a touch of grace.
This elegant French tower of cream-filled profiteroles, held together with golden caramel, is the only wedding cake I make—because it’s the one I fell in love with at 16. I learned to make it in high school, dreaming of crafting it for my own wedding one day. There was something magical about the idea: the golden caramel, the soft pastry, the quiet beauty of tradition. That dream stayed with me, and to this day, croquembouche is my tribute to that wide-eyed teenage girl and the belief that love, like dessert, should be made with intention, care, and a touch of grace.
Because of the intricate design and delicate structure of the croquembouche, we require a minimum of 30 guests for each order. We’re happy to travel and create your cake on-site (highly recommended), or you may choose to pick it up instead.
