One surefire way to treat your guests (and yourself) on your wedding day – a dessert table laden with sweet treats that look like art and have a homemade, delicious taste! Beatrix from Blue House Bakeshop shares her approach to creating these standout wedding desserts and a bit about her life outside the kitchen.
How did you get into the wedding industry?
I first fell in love with the wedding industry in college while working for a Vermont catering company. When I finally started my own baking business, I knew I wanted to get into wedding desserts. I started by making my friends’ and family’s wedding cakes, and quickly expanded from there.
How would you describe your style?
My baking style is fun and approachable with a touch of elegance. I always want my desserts to look like they will taste delicious, and then actually BE delicious and make you go back for seconds (or thirds).
What inspires your work?
When it comes to wedding desserts, I take so much inspiration from all the other amazingly creative and talented Vermont wedding vendors. I’m usually one of the last vendors that couples book with, and that is actually so helpful because it allows me to see the overall wedding style and create desserts that will complement all the other elements.
One surefire way to treat your guests (and yourself) on your wedding day – a dessert table laden with sweet treats that look like art and have a homemade, delicious taste! Beatrix from Blue House Bakeshop shares her approach to creating these standout wedding desserts and a bit about her life outside the kitchen.
How did you get into the wedding industry?
I first fell in love with the wedding industry in college while working for a Vermont catering company. When I finally started my own baking business, I knew I wanted to get into wedding desserts. I started by making my friends’ and family’s wedding cakes, and quickly expanded from there.
How would you describe your style?
My baking style is fun and approachable with a touch of elegance. I always want my desserts to look like they will taste delicious, and then actually BE delicious and make you go back for seconds (or thirds).
What inspires your work?
When it comes to wedding desserts, I take so much inspiration from all the other amazingly creative and talented Vermont wedding vendors. I’m usually one of the last vendors that couples book with, and that is actually so helpful because it allows me to see the overall wedding style and create desserts that will complement all the other elements.
Any special tips for couples?
I always encourage couples to consider 3 questions when trying to plan out a dessert menu:
1. What are your favorite desserts to eat?
2. What will be seasonal at the time of your wedding?
3. And what types of desserts fit the overall vibe of your wedding?
What’s your favorite moment during a wedding?
As a wedding vendor, my favorite moment is when I get to put the finishing touches on the dessert table and stand back and take in the overall aesthetic. It’s the best! As a wedding guest, obviously my favorite part is the cake cutting!
What’s your favorite thing to do in VT? / Local spot to visit? Etc.
My favorite thing to do in Vermont in the summer is to hit up a local maple creemee stand after a successful wedding delivery. Canteen Creemee Co’s maple creemees are a particularly special treat.
If you had to choose another career, what would it be?
If I wasn’t running a home bakery I would probably still be working in the wedding and event industry in some capacity. I love everything about it!
What’s a fun fact about yourself?
A “little known” fact these days is that I used to be a pretty decent athlete! I played competitive soccer my whole life into college and then took up running half marathons after that until a knee injury sidelined me (womp womp).
What’s a song that always gets you on the dance floor?
I am a horrible dancer, but the second I hear “Crazy In Love” by Beyoncé and Jay Z at a wedding, I am the first one to bust a move.
Thank you, Beatrix! Learn more about Blue House Bakeshop in the vendor guide.
