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STORY BY LINDSAY KRUSE | PHOTOS SUBMITTED<br />
looking for something almost nostalgic.”<br />
She has heard comments and requests, such as,<br />
“My grandma used to make these cookies,” or, “My<br />
aunt made these pecan pie bars.”<br />
“All of the sudden, we’re really starting to see a lot<br />
of dessert buffets as opposed to five different kinds<br />
of cupcakes,” Huff said. “We’re doing cheesecake<br />
and bars and cookies and candies and mints.”<br />
Her favorite wedding she has baked for incorporated<br />
a dessert buffet that featured<br />
bite-sized portions of two<br />
different kinds of cheesecake and<br />
four different bars.<br />
The wedding had a rustic<br />
theme with the finger food set up<br />
on slabs of log the bride’s father<br />
previously had cut, sanded and<br />
sealed.<br />
“Everything was set up on different<br />
levels, and instead of having<br />
a traditional wedding cake<br />
or a traditional cake topper, they<br />
actually had cheesecake for their<br />
cutting, and that’s what they fed<br />
each other,” Huff said. “That was<br />
really cool.”<br />
Melissa Beyer, owner of Beyer<br />
Catering in rural Boyden, also<br />
has witnessed the shift in wed-<br />
SUMMER 2017 | BRIDES & BOUQUETS 15
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