• Jennifer
  • posted by Jennifer

  • Carissa Jones, my favorite "sweet" gal from Sugar and Spice Specialty Desserts is our featured vendor this week on Talk of the Town Thursdays. I can't say enough nice things about Carissa and Sugar and Spice. We have worked along side Carissa at weddings and events and lucky for you brides and grooms out there, I have worked with her on an event of my own as well. So, I have all kinds of insight for you on this fabulous Wedding Cake Designer and Specialty Dessert vendor. If you're not hungry now, you will be after reading this post....

    Carissa and her team believe you CAN have your cake and eat it too but you can also have mousse, pies, tarts, creme brulee, eclairs or whatever your sweet tooth desires.

    The below storyboards are from a recent very special day. Nicole and John (January 2010) decided to have an elegant cake and a dessert bar at their wedding reception. Carissa designed the cake specifically to the desires of the bride for a simple but lovely wedding cake with buttercream frosting and fondant flowers. The result was fantastic. It's one of my favorite wedding cakes ever. Seriously, I think it's so pretty and I know it tasted terrific. The dessert bar was full of many scrumptious bites for Nicole and John's guests to try.

  • Sugar and Spice Specialty Desserts

  • All Sugar and Spice desserts are made to order from scratch. Sugar and Spice constantly seeks out the highest quality raw ingredients. And, whenever possible, uses locally made ingredients.

  • Sugar and Spice Specialty Desserts

  • Carissa and her team draw inspiration from any and all wedding elements including clothing, flowers, event sites and any other details from your day.

    Check out this lovely number from the wedding of Laura and Gary (August 2009). It was designed to match the couple's invitations and flowers.

  • Sugar and Spice Specialty Desserts

  • I recently held a 30th Birthday Bash for my BFF, Heather, at my place. Heather's Birthday Party was an appetizer and dessert party and I jumped at the chance to hire Carissa to create a dessert bar. I have worked with Carissa many times at company events but hiring her for my own party gave me an even closer view into Carissa's process and professionalism. Working with Carissa and her team was an absolute delight. Carissa asked what desserts the Birthday girl liked and came up with a menu that was absolutely perfect. She was so helpful and easy to work with. The day of the party she set up the dessert bar to perfection and all me and my guests had to do was enjoy. I will hire Sugar and Spice for all my future shin digs and dream about Carissa's butter cookies more often than I'd like to admit.

  • Sugar and Spice Specialty Desserts

  • Sugar and Spice Specialty Desserts

  • Carissa, a trained Pastry Chef, has been cooking since she was just 4 years old. Not just baking cookies with Mom but actually surprised her exhausted folks with dinner! Carissa graduated from the California Culinary Academy's pastry program in 2004. Knowing she needed hands-on experience to go with her education, Carissa worked in restaurants in San Francisco, Hawaii and Sacramento before she started her own business, Sugar and Spice Specialty Desserts.

    Let's get to know Carissa even better. I recently interviewed her to gather some facts and fun tidbits about Carissa and Sugar and Spice Specialty Desserts:

    How long have you been in the Wedding Cake and Dessert business? And, what made you get into the business? Officially 3 years, Beth Baugher pushed me. No really, I've worked in the restaurant business since 2005 and I was always a little leery of weddings... but once I realized that there was a great opportunity to own my own business and have fun, new challenges every day with a new crowd of clients, I was hooked.

    What's the latest and greatest treat you have been blowing minds with these days? A croquembouche... which is a pyramid made up of individual cream puffs all glued together with hard caramel and decorated with a garland of spun sugar. (The spun sugar is my fav!!!)

    Besides "Happy Birthday" what else have you spelled out with cookies? I've been waiting for "Marry Me", or "Bun in the Oven", but so far it's just been a couple of Happy Birthdays!

    Can you give us a rough price range for a dessert bar for a wedding of 100 to 150 guests? A dessert bar, depending on the items chosen, usually is in the $8-$12 per guest range.

    Do you personally like cookies or cake better as an after dinner treat? I think it's safe to say I'm more of a cookie person... there is just something lovely about dunking!

    What advice do you find yourself relaying to brides and grooms more often than anything else? Have fun. This is usually followed by my telling them that I want them to be happy and if they aren't happy then they won't be having fun.

    Is there anything you'd like to share with us about Sugar and Spice? We've got a lot of fun new things on the horizon, but I'll have to wait to fill you all in on this one soon! Hate to be a tease, but I also don't want to let the cat out of the bag until I'm sure.

    Thanks, Carissa!...for the fun interview AND the tasty teaser. This just means our lucky readers will be hearing more about Sugar and Spice Specialty Desserts really soon.





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