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.