the buzz
Bridal Bonanza
A special wedding-themed Buzz offers a fabulous chuppah,
cakes, couture and more.
Bejeweled
Every bride looks radiant on her wedding day, but a little extra da77le never hurts.
Marlaina Stone offers couture jewelry that is the perfect complement to a glamorous
wedding gown. Each piece is handmade with rare gemstones and other unique materi-
als and comes with "a story to tell," like this Chloe necklace of hand-knotted blue cord
with Herkimer diamonds, freshwater pearls, aquamarine and agate ($3,000). "We can even
take something vintage from your aunt or grandmother and mix it with something modern
for an original look," adds Stone. All pieces are hand knotted with one-of-a-kind clasps.
— Jeanine Mat/ow
(248) 544-9925; marlainastone.com
Let Them Eat Cake
Duane Christ and Susanne Pryce, partners in Baker's Loaf in
Commerce Township, came up with a clever way to satisfy large
B 1 2 •
Sweet Dreams
wedding parties without taking a big bite out of the bridal budget.
Looking for a meaningful contribution to his own wedding, New York City/Parsons School of
"We make a fake cake," explains Pryce. The faux confection consists
Design graduate Henry Levine, who has been building furniture for more than a decade, noticed
that chuppah poles would make a great bed. So he began crafting the Four-Poster Chuppah
of one real slice for the bride to cut on her special day (significantly
Bed through his studio, Henry Levine Design LLC in Austin, Texas. Though the process often
sheet cakes, which are easier to make. Another trend, Pryce says, is
reducing the cost) while unknowing guests are served slices from
begins before the wedding, when the soon-to-be-married couple purchases the poles from
individual cakes for each guest, or one that doubles as a centerpiece
Levine (who allows them to be shipped back free of charge), he can customize a bed after the big
for each table. "Every table can have a different flavor," Pryce says.
day. Sustainable materials along with scraps allow the process to remain environmentally friendly.
— J. M.
(512) 576-9540; henrylevine.com
(248) 360-5914; thebakersloaf.com
FEBRUARY 2009 • IN
platinum
'That gets the guests changing and moving about."
— J. M.