EDITOR Michaela Bechler
CREATIVE DIRECTOR Dora Sison
ADVERTISING DIRECTOR Sandy Stein
SALES Lauren Cunningham, Alyssa Hauptmann, Bennett Geston, Abigail Bordelon, Kelly Sonnier, Charlie Thomas
CONTENT PRODUCER Marigny Lanaux
CONTRIBUTOR Melanie Warner Spencer
TRAFFIC MANAGER Jason Whittaker
SENIOR CONTRIBUTING CREATIVE Emma Da Via CONTRIBUTING CREATIVES Maria Boue, Gavin Donaldson, Scott Forsythe, Jasmyne White
Spring in New Orleans is always a busy and beautiful time of year, but this season was especially kind to us! I spent many days at The Batture, walking around my neighborhood smelling the jasmine, and navigating festival season with a new baby in tow (Hogs For The Cause was the winner for weather and accessibility). If April was any indication, May is shaping up to be just as lively and full of reasons to gather, toast, and dress the part.
In this issue of The Pearl, we’re embracing that spirit of celebration. Take a look inside The Josephine, the scene of our beautiful cover, in Not Your Average Revival . The historic church turned venue has more than meets the eye, including concert level quality gear and projection mapping, making every event feel completely unique. Learn more about the fancy and festive cakes going viral in Now Trending , and prepare to be the best dressed guest at any summer wedding with our picks in Aisle Style
Currently reading: Yesteryear by Caro Claire Burke (like everyone else!)
Recent score: For fun and affordable jewelry, head over to Gaetana’s (7732 Maple Street)!
I found a pair of large flower earrings for just $12 and received so many compliments on them at a recent wedding.
Excited to visit:
Charles & Julia, a new cocktail bar and rooftop terrace in the Warehouse District, opens Friday, May 8, inside of Hotel Perle (757 St. Charles Avenue).
The indoor cocktail bar will feature light bites and shareables with spirit-forward selections, while the rooftop bar will feature bright and refreshing cocktails including a frozen paloma (yum!).
Of course, May also brings Mother’s Day! Alongside thoughtful, local finds in Mother Knows Best (The Very Tired Woman Journal from Alice & Amelia is really speaking to me), we’re raising a toast to all the imperfect moms in She Says . If you still need to order flowers for mom or want to treat yourself to some springtime blooms, consider Mitch’s Flowers, an Uptown florist and home to this month’s adorable Shop Dog .
If you’re looking for a new restaurant to try or an album to play on repeat, New + Now has you covered. And for the graduates in your life, shop for dorm room essentials and meaningful pieces in Grad Goals
Whether you’re planning, attending, or daydreaming, we hope this issue feels like an invitation to celebrate and savor this season. Heat, humidity, and hurricane season will be here before you know it!
— Michaela Bechler
BY MICHAELA BECHLER & MARIGNY LANAUX
T he album of the season is here! Listen to local artist Robin Barnes ’ debut album Louisiana Love while driving in the car with the windows down, at home cooking with friends, or dancing at a festival. Also known as “The Songbird of New Orleans,” Robin spent the past three years creating this record. “I come from a deep Louisiana lineage, and this project carries the stories, the culture, and the spirit that have been passed down through my family over time,” Robin shares. “This album is for anyone searching for that warmth, that joy, that feeling of connection. My hope is that when you hear it, you don’t just listen, you feel it, and you carry it with you.”
From jazz and funk to zydeco and bounce music, Louisiana Love blends different genres to create an album that is unmistakably New Orleans. As you listen, you may recognize other local talents, like Big Freedia, The Soul Rebels, and Big Chief Bruce Sunpie Barnes. “Every collaborator, every musician, every sound was chosen with purpose. Nothing was random. I wanted each person on each song to reflect the culture, the history, and the story I was telling.” Stream the album now and pick up a physical copy at local shows and select cultural spaces!
A fabulous night awaits as Dining by Design returns to the Historic BK House & Gardens on Sunday, May 17, from 5:30-8:30 p.m. Guests can expect elaborate table settings and florals dreamed up by local businesses and tastemakers accompanied by cuisine from Pigéon Catering & Events, drinks, and entertainment. The 2026 event also marks the home’s bicentennial celebration and will take place throughout the parterre garden, courtyard, and French Quarter home which was built in 1826. Sponsored in part by Element and Pigéon Catering & Events, Dining by Design 2026 is co-chaired by Randle Looney and Colleen Conner. Proceeds support the preservation and restoration of the home’s art, textiles, and ephemera.
Stock up on seasonal produce and other goods at the Old Metairie Farmers Market ! Helmed by the Metairie Road Business Association, this new market will supply food items like sourdough bread, fresh eggs, fancy mustard, assorted desserts, and homemade jams at Bayou Metairie Park. Other finds include artwork, jewelry, pottery, and candles.
“The Old Metairie community truly embraces a market that brings neighbors together, and our goal is to have around 40 vendors at each market,” shares Metairie Road Business Association board member Nora Vaden Holmes. “We’ve visited farmers markets throughout the greater New Orleans area and are committed to curating quality vendors who meet the specific needs of our community.” Stop by to explore the offerings on Saturday, May 9, from 8:30 a.m. to 12:30 p.m. The market will continue to be held on the second Saturday of each month.
Sushi lovers are in for a treat with Kenji Kazoku , the third and latest restaurant by partners Malachi Dupre and Chef Matthew Nguyen. The new space features upscale bites, fabulous drinks, and a modern meets minimalist aesthetic. Located in Old Metairie, Kenji Kazoku will serve dry-aged Japanese fish, wagyu beef, sashimi, sushi, and grilled octopus during dinner service with lunch to follow. Like Kenji Omakase (217 Camp Street) and Casa Kenji in Houston, Texas, Kenji Kazoku will challenge the traditional sushi bar format with Malachi and Matthew’s energy and creativity in every taste.
BY MARIGNY LANAUX
De ssert can almost always be expected during a celebration, and the typical sheet cake has certainly evolved. Cakes are more elaborate than ever and can serve as the focal point of a party! When dreaming up the perfect confection, think about incorporating these popular decorative elements. Local bakeries are making masterpieces that are not only delicious, but perfect for photo ops and surprising guests.
Cakes covered in vintage piping truly embrace “more is more” with their heavily decorated appearance. Requests for this technique have soared, as its extravagant look can really liven up a basic cake. By blending different piping techniques, delicate symmetrical drapes, and over-piped borders, the result is something truly eye-catching and ornate.
Owner of BATTER a bakery (601 Baronne Street, C-1) Abi Caswell shares that most custom cake orders the bakery receives are for vintage, also known as Lambeth, cakes. “I think the ‘coquette’ girly aesthetic [plays] a huge part in it,” Abi shares. “Girls want to feel special on their birthday, and the vintage piping really gives that extra little something to any regular cake. It's classy [and] intricate.” Enhance the dessert even further by adding edible glitter — another trend Abi and her team have noticed — as well as pearls, cherries, rosettes, and bows.
Jennifer “Jenny” Flagge of Jenny’s Cake Creations (6601 Veterans Memorial Boulevard, Suite 2) believes people are drawn to how vintage piping feels timeless, but also modern. “It’s detailed, it’s textured, and it stands out in a way that feels different from a lot of the more minimal cake styles we’ve seen in the past,” Jenny shares. “It also photographs really beautifully, which I think plays a big part in why it’s so popular.”
Owner of Pretty Funky Treats (4443 W Metairie Avenue) Gabrielle “Gabbi” Lomasney shares similar experiences making this style of cake. “I would say 80% of the custom cakes that go out of our door are vintage piped cakes,” Gabbi shares. “I think customers are drawn to this style of cake because they feel nostalgic, but still customizable. The intricate piping feels detailed and special while still being able to customize colors, wording, and the overall vibe!”
A cake that looks like a needlepoint canvas, diamond art, or a beaded piece is sure to be the talk of the party. Jenny also creates beautiful cakes with sprinkle embroidery, a technique where each
Je nny’s Cake Creations offers cake decorating classes where you can get creative and “embroider” your own cake. No baking experience required! “We hosted our first class in January 2026, and now we’re offering anywhere from two to six classes a month. One of the best parts has been seeing how people surprise themselves. They come in unsure, and by the end, they’re so proud of what they’ve created,” Jenny shares.
sprinkle is carefully placed to mimic the look of beads or gems. “Sprinkle embroidery is something I first saw from other cake artists on social media,” Jenny shares. “It’s a way to bring a very detailed design onto a cake where that design really becomes the focal point.”
Delicious and dazzling, Gabbi has been adorning cakes with small and large gemstones, as well as fresh fruits and flowers. “In general, over the top, dramatic colors, maximalist cakes are having a moment. I think ‘maximalism’ is going to be a big trend in the cake world this year,” Gabbi shares.
Icing colors are often determined by the event — birthday cakes follow a theme; graduation cakes showcase school spirit; and wedding cakes are white. When it comes to incorporating popular decorating styles for a wedding, monochrome may be the way to go. Jenny shares that keeping a cake in all one color allows the texture and detail of the piping to stand out!
In addition to vintage piping, both Jenny and Gabbi have noticed brides are desiring cakes with other vin-
tage touches, like columns. “Brides are leaning into that classic tiered look their grandmothers had, but in a way that feels more intentional and updated rather than dated,” Jenny shares.
Besides rectangular and circular cakes, people are seeking out unique shapes like hearts. Each of the bakeries has noticed an increase in requests for heart-shaped cakes. This sweet design is perfect for birthdays and wedding-related celebrations! Gabbi also dabbles in dome-shaped cakes, which are perfect for adding maximalist touches like icing ruffles and gemstones.
When it comes to completing a cake with writing, people are straying away from the traditional “Happy Birthday” or “Congratulations.” Abi shares that customers are embracing fun phrases like “A Tini Bit Older,” the age they’re turning, or simply nothing at all. Jenny has noticed similar trends at her bakery. “We’re seeing more fun, playful wording. Like instead of ‘25,’ it might say ‘twenty fine.’ It feels a lot more personal and creative."
My best friend Stacy’s mom, Mariann, loved traveling to New York, Paris, or perhaps simply to Beau Rivage in Biloxi, Mississippi for a night or two, and she loved her independence. But the first thing many who knew her said about Mariann is that she loved a party and celebrated everything.
Mariann’s brothers said that too but also claimed she was “bossy” — that’s men for you. They still loved their sister dearly, and respected her, but also maybe feared her a little. Which honestly can come in handy, no? I personally would describe Mariann as having been assertive, determined, and driven, especially concerning her career. She passed these traits, and a love of celebration, down to Stacy. It is challenging at times to navigate any mother-daughter relationship — let alone one between two assertive, determined, and driven women — and Stacy and Mariann had their moments. Relatable.
Having complicated relationships with our moms was one of the many things Stacy and I bonded over when we first met and became fast-friends decades ago while serving together on a volunteer board. So, when Mariann passed away in February of 2025, I understood Stacy’s desire to honor her mom, despite — or perhaps because of — their sometimes tricky, yet still bone deep bond. A few months after her mom’s death, this desire manifested in Stacy co-founding (with me) a fine jewelry company with an ethos rooted in Southern-style celebration, marking achievement, fostering connection, and empowering women, and — in honor of its inspiration — named Maison Mariann.
Was Mariann perfect? Nope. Did she love her daughter? Of course. Did she teach her daughter to be independent, to go after what she wants, and
BY MELANIE WARNER SPENCER
to celebrate life? Absolutely. I watched Stacy do that thing so many of us do when our moms who did not fit the stay-at-home, devoted, impossibly “perfect,” wife and mother mold leave this mortal coil: She parsed through the “bad” to focus on the “good.” I don’t mean this in a rose-colored glasses, toxic positivity way. There can be a balance between acknowledging the negative aspects of sometimes not-so-great mothering and its impact on us, while also cultivating positive emotions to ensure our own emotional peace and happiness. Also known as the “Garbage In, Garbage Out” mindset.
On our best, most compassionate and empathetic days, those of us with the rebel moms, the moms who sometimes refuse to conform to society’s pressure to be a doting, “trad” wife and mother or who simply can’t due to illness, addiction (also an illness), lack of resources, or for whatever reason, remind ourselves that our moms did the best they could with what they had. Moms — even the
ones who do somehow fit the mold — are human beings and the sooner everyone realizes that and gives them the grace to be flawed and messy sometimes, the better all of us will fare — and by that, I mean mothers and those childfree by choice or circumstance, as well as everyone else.
All hail the good-enough mother. Let’s lift and celebrate her. Maybe she’ll never contribute to the school bake sale, but she gives her undivided attention when her daughter needs to vent or share her struggles. Perhaps she’ll drop the ball in 323 ways, but she’ll pick it up in 427 others. Or maybe she won’t, and when her daughter becomes an adult, she will have to unpack a few things in therapy. Honestly, you’re going to end up messing up your kids in one way or another even if you are “perfect” so you’re damned if you do and damned if you don’t, right?
The biggest lesson Stacy learned from Mariann — and I know this because I learned the same thing from my imperfect mom — is that people, even moms, mess up. But at the end of the day, or the end of her life, what matters most isn’t the let downs and the times she falls short. Rather, it’s what both of you did to stay connected as mother and daughter, the countless times you supported and lifted one another up, and how many of life’s moments big and small you celebrated. Like most truisms it sounds cliche, but life really is short, so let’s celebrate imperfect moms. Let’s celebrate everything.
BY MICHAELA BECHLER | PHOTOS BY PAUL MORSE
While the city is rich with beautifully restored and reimagined buildings, The Josephine, a former church turned venue on Napoleon Avenue, offers more than meets the eye. The Uptown space began operating in the fall of 2025 and has quickly become a discerning choice for couples seeking New Orleans history, charm, and novelty.
Originally built in 1923 as Our Lady of Lourdes Church, the structure underwent an extensive renovation and is now one of the neighborhood’s largest venues with a total capacity of 650 guests for a reception style event. Because of its versatility, ceremonies, receptions, and other celebrations can be configured several ways, and when paired with the expertise of Dickie Brennan & Co., an unforgettable event awaits.
“The Josephine is a gem of architecture that balances modern infrastructure and technology with historical preservation more so than any venue in the city,” says Taylor Lorio, Dickie Brennan & Co.’s Director of Catering and Events.
Most of the weddings have been local couples or “ex-pats,” with increased interest from destination wedding groups as well. “Most of our business in the fall of 2025 and spring of 2026 was booked while the venue was under construction and required the trust and reputation that Dickie Brennan & Co. has built with the local community these last 34 years,” Taylor shares. “We’re forever grateful for our first year’s clients and their faith in our ability to deliver and proud of exceeding their expectations. The word is out now!”
While the architecture and layouts of the space allow for customization, the venue is far from a blank slate. For Emily and Aubry Carmody’s October 2025 reception, Kenny LaCour and Laura Thomas of Grand Events New Orleans designed a floorplan that allowed for ease of movement throughout while enjoying the building’s unique features. “We also wanted to embrace and take advantage of the heights of the ceiling and the dome by drawing the eyes upward with digital mapping of oak trees and subtle movement,” they share. “This feature worked in tandem with the large oak tree as an anchor piece that was created by Dunn & Sonnier in the center of the circular bar.” The wedding cake and groom’s cake by Zoe’s Bakery were displayed on the side altars, food was served on the wings just off the main hall, and The Phunky Monkeys jammed away on the altar turned main stage.
The 2,300 square foot main courtyard can host a wedding ceremony or offer additional room during a reception. There’s also no need to fret over the weather with a tenting plan that uses underground anchor points and attachments to fully cover the courtyard.
The Josephine was built to host amazing bands. Outfitted with concert level quality gear by JBL, the audio experience is unparalleled and can be customized in each part of the building. Together with Elysian Lighting, the space offers projection mapping across the dome and the entire face of the west altar wall. Emily and Aubry brought nature inside with oak trees high above while other couples have opted to project their wedding crest, custom video, and illustrations.
Regardless of an event’s scope, Dickie Brennan’s Catering and Events is ready to provide world-class cuisine made in the large on-site kitchen. “Along with our extensive menus, we stand ready to customize and create along with our clients to realize their vision. Our considerable local resources give us the manpower and expertise to excel in events of all sizes,” says Taylor.
Emily and Aubry’s reception served local favorites like fried oysters, fried green tomato topped with shrimp remoulade, and pecan crusted fish. Other bites included Moroccan lamb “cigars,” jalapeño duck poppers, and braised short rib. Guests snacked on the charcuterie and cheese-selection featuring everything from pâté to Bellegarde Bakery bread and enjoyed truffle parmesan fries as a late-night snack.
The choir loft balcony overlooks the venue and has become the perfect spot for newlyweds to enjoy a private meal while peeking over the party. Another original feature is the grotto, which is now adorned with neon accent lights. Couples have utilized this unique room with specialty cocktails, tarot card readers, photobooths, and more.
Whil e we ddin g re gi st ri es ha ve ce rt ainl y evol ve d over th e ye ar s, th ey st ill se rve th e sa me pu rp os e: he lp in g co up le s be gin th eir sh ared li fe wi th in te nt io n. Vint ag e Wi sh, a new re gi st ry op ti on fr om lo cal tr ea su re tr ove Av is Al dine, is pe rf ec t fo r anyo ne wh o lo ve s qu alit y it em s fr om th e pa st , ha s a uniq ue ae st he ti c, pr io ri ti ze s su st aina bili ty, an d is in te re st ed in he ir lo om po te nt ia l.
“B uild a me mo ra bl e li fe to ge th er wi th ch ar ac te r an d le t yo ur ho me te ll yo ur st or y whil e su pp or ting yo ur co mm unit y in re ho ming be lo ve d tr ea su re s, ” Av is Al di ne fo un de r An ge la Ru ss ell-DiSimo ne sh ares .
To cr ea te a re gi st ry, sc he dule an ap po in tm en t to walk th ro ugh th e Ma ga zine St re et sh op an d lo ok at in sp ir at io n im ag er y. Fr om th ere,
cou pl es will ma ke th eir se le ct io ns an d pa y a de po si t to hol d th e re qu es te d it em s. A sp ec ia l lin k will be cr ea te d to se nd to lo ve d on es an d in cl ud e on th e we ddin g we bsit e, an d any gi ft pu rc ha se d ca n be pi cked up in th e sh op or sh ip pe d! Th e te am ca n al so prov id e so ur cing se rv ices fo r any sp ec ia l re qu es ts like ma tc hin g an ex is ting fa mily he ir lo om
Vint ag e Wi sh allows co up le s to cu ra te th eir ho me wi th di st in ct ive pi eces th at of te n add th at sp ec ia l to uc h of whim sy. Av is Al dine ha s ever yt hin g from co lo rf ul gl as sware to
BY MI CH AE LA BE CH LE R
Ma ke yo ur New Or le an s nup ti al s tr ul y un fo rg et ta bl e wi th Th e Ri tzCa rl to n, New Or le an s. Th e ho te l, lo ca te d ju st on th e ed ge of th e Fr en ch Qu ar te r, re ce nt ly ce le br at ed 25 ye ar s of el ev at ed ho sp it al it y an d ha s tr ul y ma st ered th e ar t of exec ut in g bea ut if ul we ddin gs an d even ts of all si ze s.
Th e prop er ty ha s se ve ral st un ning sp aces fo r we lcom e pa rt ie s, re he ar sal dinn er s, ce re mo ni es , an d re ce pt io ns in cl udin g it s po pula r ou td oo r op ti on s. Fo r bu il t-in ch ar m, Th e Co ur tyar d fe at ur es lu sh gree ne ry, a ga ze bo wi th a uniq ue wr ou gh t iron do me, an d a cl as si c fo un ta in Wh il e lo ca te d in th e ce nt er of th e ho te l, th e sp ace fe el s in cr ed ib ly in ti ma te an d ca pt ur es th e ro ma nt ic New Or le an s ch ar m th at ma ny se ek fo r th eir bi g da y. An ot he r fa bulo us ch oi ce is Th e Re si de nce
Suit e, a two-be droo m off er in g wi th a gor ge ou s te rr ace over lo ok in g th e ci ty an d off er in g pano rami c vi ew s. Th ere are se ve ral wa ys to co nfi gu re a part y wi th it s mult ip le li vi ng an d dining area s, an d gu es ts ca n move sea ml es sl y be twee n th e in do orou td oo r la yo ut
Fo r la rg e an d la vi sh we ddin gs , Th e Gr an d Ballroo m ca n acco mm od at e 50 0 gu es ts an d off er s an el eg an t ba ckdrop wi th cr ys tal ch an de li er s
an d Fr en ch silk dr ap er y. Th e Fr en ch Qu ar te r Balcony, Cres ce nt Vi ew, an d La fa ye tt e Ballro om are al so grea t op ti on s fo r sp ec ial ce le br at io ns
No t on ly do es th e ho te l bo as t pi ct ures qu e ve nu es , bu t it prov id es exce pt io na l se rv ice during th e pl an ning proces s an d on-sit e during th e bi g da y. Wo rk wi th th e in-h ou se ca te ring te am to cu ra te th e pe rf ec t me nu th at is su re to wow at te nd ee s. Fr om pa ss ed ho rs d’oe uv re s an d pl at ed dinn er s to me at ca rv in g st at io ns an d go ur me t su shi ba rs , th e Ri tz-C ar lt on ca n do it all! To p off th e evenin g wi th an as so rt me nt of de ss er ts fr om th e pa st ry ch ef wh o ca n al so cr ea te th e we ddin g ca ke of any co up le’s drea ms
It ’s al so ea sy to tu rn yo ur we ddin g in to a fu ll we eken d ex pe ri en ce be twee n ro om bl oc ks fo r gu es ts , re la xa ti on op po rt unit ie s at th e lu xu ri ou s sp a, an d co ck ta il s an d en te rt ainm en t in th e Da ve np or t Lo un ge Ju st st ep s fr om th e exci te me nt an d re ve lr y of th e Fr en ch Qu ar te r, yo ur New Or le an s we ddin g is su re to be th e pe rf ec t mi x of gr an d, ro ma nt ic , an d fu n wi th th e he lp of Th e Ri tz-C ar lt on, New Or le an s.
BY ST EV IE CA VA LI ER LI CC IAR DI
Sw is s Co nf ec ti one ry ha s be en br in ging br id al blis s to New Or le an s on e bi te at a ti me fo r mo re th an a ce nt ur y. Th e fa mily -own ed an d op era te d bake ry ha s pe rf ec te d th e fla vo r, te xt ure, an d ae st he ti cs of it s ca ke s since it wa s es ta blis he d in 19 21 by Sw is s im mi gr an t He nr i Mo ec klin . To da y, it s si gn at ure almo nd-fl avored ca ke is wi de ly re gard ed as th e quin te ss en ti al New Or le an s we ddin g ca ke fla vo r.
“I t is an ho no r to be a part of so ma ny ce le br at io ns in th is co mm unit y, ” sa id St ef an Culo tt a, cu rr en t ow ne r of Sw is s Co nf ec ti on er y. “G rowing up in th is fa mily bu sine ss , I’ve me t so ma ny in di vi du al s wh o ha ve fo nd me mo ri es of fa mily ce le br at io ns ti ed to Sw is s Co nf ec ti one ry It re ally sh ow s how ti gh t-knit New Or le an s is an d how de ep ly ro ote d we are in tr adit io n as a ci ty.”
Cr af ti ng an exce pt io na l we ddin g ca ke is a mult i- st ag e proces s th at th e te am at Sw is s Co nf ec ti on er y ap proa ch es wi th pa ti ence an d prec isio n. Th e proces s be gins by di sc us sing th e co up le’s vi si on an d st yl e during th e init ial co ns ul ta ti on
Th e Sw is s almo nd-fl avored fa mily re cipe se rves as th e fo un da ti on of it s si gn at ur e we dd in g ca ke s. Th ere are se ve ral fr ui t- fillin g op ti on s to ch oo se fr om, in cl ud in g ra sp be rr y, le mo n, st ra wb er ry, an d th e cr owdfa vo ri te —p in ea pp le. Va ri at io ns in cl ud e bu tt er cr ea m- fille d la ye rs or even ti er s of de vil’s fo od ca ke fo r ch ocola te lo ve rs .
To en sur e ea ch ca ke main ta in s it s st ru ct ure an d el eg an ce, th e st aff us es time -t es te d te ch ni qu es th at acco un t fo r th e ci ty ’s hu mi di ty an d he at th ro ughou t th e ye ar. Ea ch me mb er of th e prod uc ti on te am kn ow s th eir in di vi du al part of th e proces s we ll, an d ex pe rt ly exec ut es ea ch ta sk al on g th e as se mb ly lin e.
Ca ke s are ma st er full y de co ra te d wi th th e ba ke ry ’s si gn at ur e
Am er ic an bu tt er cr ea m ic in g, ta il ored to ea ch co up le’s vi si on Vint ag e-in sp ire d La mb et h- st yl e ca ke dé co r ha s se en a re su rg en ce in re ce nt ye ar s an d, acco rd in g to Culo tt a, re fle ct s Sw is s
Co nf ec ti one ry ’s hi st or ic al ro ot s. Wh il e th e te am exce ls at crea ti ng mo de rn de si gn s, it ha s be en es pe ci ally rewa rd in g to re vi si t cl as si c st yl es
“I t’s grea t to se e th e re tu rn of th is ty pe of de co ra ti on,” Culo tt a said . “H av in g grow n up ar ou nd we dd in g ca ke s in th e 19 80 ’s , I ca n’t he lp bu t th in k, ‘t hi s is how a we ddin g ca ke sh ould lo ok .’ ”
On th e bi g da y, Sw is s
Co nf ec ti one ry st aff co or dina te cl os el y wi th we ddin g ve nu es to en sure ea ch ca ke is de li ve re d an d se t up on ti me Ve nu es th ro ug ho ut New Or le an s valu e th eir lo ng st an ding re la ti on ship s wi th th e bake ry, an d th eir on go in g co ll ab or at io n he lp s br in g ea ch ce le br at io n to ge th er sea ml es sl y.
For couples looking to add a creative, personalized touch to a wedding reception, adding a groom’s cake is another southern
tradition Swiss is happy to carr y on. Th e bake ry ’s crea ti on s are al so id eal fo r ot he r li fe mile st one s, in cl udin g Mo th er ’s
Da y, gr ad ua ti on s, ba by sh ower s, an d birt hd ay s. Sw is s Co nf ec ti one ry al so sp ec ia li ze s in old-f as hi one d bi te -sized de ss er ts su ch as pe ti t fo ur s, ru m ball s, bu tt er cr ea m bi te s, an d th eir ow n si gn at ur e ch am pa gn e pa tt ie s, all of whic h are ve ry po pula r arou nd th e ho li da ys (a nd av aila bl e da il y in-s to re!)
PH OT OS CO UR TE SY OF SW IS S CO NF EC TI ON ER Y
Or de ring th re e to si x mo nt hs in ad va nce is re co mm en de d fo r we dd in g ca ke s. Co up le s ca n ar ra ng e a we dd in g co ns ul ta ti on an d ta st in g by vi si ti ng sw is sc akes .n et /t as ti ngs .
Fo r mo re in fo rm at io n, vi si t sw is sc akes .n et an d fo ll ow th em on In st agra m @s wi ss ca ke sn ola
SWISS CO NFECT IO NERY IS LO CATED AT 3700 OR LE ANS AV E, SUIT E 10 6
BY ST EV IE CA VA LI ER LI CC IAR DI
Si xt ee n flo or s ab ove New Or le an s, wh ere th e Mi ssis sipp i Ri ve r me et s th e ci ty sk ylin e, yo ur we ddin g un fo ld s in a se tt in g yo ur gu es ts will talk ab ou t fo r ye ar s to co me.
Th e In te rn at io na l an d Cr es ce nt Ba llr oo ms at Do ub leTr ee by Hi lt on Ne w Or le an s of fe r a we dd in g ve nu e un lik e an y ot he r. Fl oo r- toce ilin g wi nd ow s fr am e sw ee pi ng vi ew s of th e Mi ss is si pp i Ri ve r on on e si de an d th e gli tt er in g sk yl in e on th e ot he r. As th e su n se ts an d th e ci ty be gi ns to gl ow, ev er y mo me nt —f ro m yo ur wa lk do wn th e ai sl e to th e fi na l da nc e— fe el s el eva te d, un fo rg et ta bl e, an d un iq ue ly Ne w Or le an s.
He re, yo ur we ddin g is n’t ju st a da y— it ca n be an en ti re we eken d, eff or tl es sl y brou gh t to ge th er in on e pl ace. Ho st yo ur re he ar sal dinn er, ce re mo ny, re ce pt io n, an d fa rewe ll br un ch wi th ou t ever le av in g th e prop er ty Wi th ro om bl oc ks fo r yo ur gu es ts an d ever yt hing un de r on e ro of, th e ex pe ri en ce fe el s sea ml es s, re la xe d, an d fu ll y im me rsive. Yo ur gu es ts ca n re la x, co nn ec t, an d fu ll y enjo y ea ch mo me nt wi th ou t th e st re ss of tr avel or lo gi st ic s.
St ep ou tsid e, an d th e en er gy of New Or le an s sur ro un ds yo u. Lo ca te d ju st th re e bl oc ks fr om Bo ur bo n St re et an d dire ct ly ac ro ss Ca na l St re et fr om th e Fr en ch Qu ar te r, th e ho te l pl aces yo u an d yo ur gu es ts at th e ce nt er of th e ci ty ’s cu lt ure, mu si c, an d un mi st akab le ch ar m— whil e st ill off er in g a re fin ed, el ev at ed se tt in g fo r yo ur ce le br at io n.
Wi th fle xibl e ballro om s th at are de si gn ed to acco mm od at e we dd in gs of ap prox im at el y 10 0 to 30 0 gu es ts , Do ub leTr ee by Hilt on New Or le an s is id eal fo r bo th lo cal ce le br at io ns an d de st in at io n we dd in gs Sp ac io us sui te s an d ju ni or suit es over lo ok in g th e po ol prov id e co mf or ta bl e, pr iv at e sp aces fo r ge tt in g re ad y, whil e addit io na l ro om s ca n be
ar ra ng ed to en sur e we dd in g pa rt ie s of any si ze ha ve ro om to ga th er, prep are, an d enjo y th e da y.
Ever y de tail is th ou gh tf ully ha nd le d by an ex pe ri en ce d te am de di ca ted to br in ging yo ur vi si on to li fe Fr om cu st om ized me nu pl an ning wi th th e ho te l’s Exec ut ive Ch ef An dy Mo re au to cu st om ized flo or pl an s, co up le s are guid ed th ro ugh ea ch st ep of th e proces s. In-h ou se ca te ring an d bar se rv ice sim plif y pl an nin g, whil e fu ll y cu st om iz ab le me nu s, pa ckag e op ti on s, an d co mp lime nt ar y ta st in gs allow ea ch ce le br at io n to fe el pe rs on al an d di st in ct ive.
Th ou gh tf ul in cl usio ns —s uc h as line ns , ca nd le li gh t, a dance flo or, an d fu ll se tu p an d cl ea nup —e ns ur e a sea ml es s ex pe ri en ce fr om beg in ning to en d. A cu ra te d li st of tr us te d lo cal ve nd or s is al so av aila bl e, ma king it ea sy to de si gn a ce le br at io n th at re fle ct s yo ur st yl e wi th ou t th e over wh elm of st ar ti ng fr om sc ra tc h.
Yo ur we ddin g da y is ju st th e be ginnin g of th e ex pe ri en ce. Co up le s enjo y sp ec ia l touc he s in cl ud in g a sui te up gr ad e, ch am pa gn e, an d ch ocola teco ve re d st ra wb er ri es de li ve re d on th e we ddin g ni gh t, al on g wi th di scou nt ed ro om ra te s fo r gu es ts . Ti ered co nces si on pa ckag es off er add it io nal en hancem en ts su ch as up gr ad ed sui te s fo r fa mily, vale t se rv ice, en te rt ainm en t st agin g, an d Hilt on Ho nor s po in ts , al on g wi th sa vi ngs on add it io nal even ts like re he ar sal dinn er s an d fa rewe ll br un ch es .
Wi th br ea th ta ki ng vi ew s, ef fo rt le ss pl an ni ng , an d a se tt in g th at ca pt ur es th e sp ir it of Ne w Or le an s, Do ub leTr ee by Hi lt on Ne w Or le an s of fe rs a we dd in g ex pe ri en ce th at fe el s as se am le ss as it is un fo rg et ta bl e.
Me nt io n this fe at ure to re ceive 15% off yo ur we ddin g ce leb ra tion .
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9” x 9” Framed Iris $100, Alice & Amelia shopaliceandamelia.com
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Sylvia Toledano Wave Hair Pin $115, Sosusu sosusuboutique.com
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Wild Paris Prints Loungewear Set $105, Steele at Iron Horse @steeleoldmetairie
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SC Line Italian Crystal Perfume Bottle $55, Avis Aldine @avisaldine
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Mahjong Scallop Paper Placemats $28 / Set of 24, Maisonette maisonetteshop.com
7 Malone Souliers Norah Block Heels $885, Sosusu sosusuboutique.com
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Nest New York Grapefruit Candle $99, Eclectic Home eclectichome.net
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Sorella Apothecary Avocado Oil Lip Hydrator $25, Glasskin getglasskin.com
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Sleeveless Pique V-Neck Dress $98, tasc Performance tascperformance.com
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Arthur Court Acacia Wood Salad Bowl $46, Judy at the Rink judyattherink.com
HappyMother’sDay to themorethan 1,800familieswho alreadyare part of theFamilyConnectsNew Orleans family!And to thefuturemothers we haven’tmet yet. Whetheryou’rewelcoming your fir st newbornoradding to your growingfamily, ever ymom deserves suppor t, reassuranceand care during thoseearly days at home.
This serviceoffers up to threefreehome visits from a highly-trained registered nursefor allOrleans Parish families with anewborn—givingyou thesupport you need andanswers to thequestions that matter most, when youneedthemmost.
In your home, on your time. No insurancerequired. No incomelimits.
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Vintage Fenton Glass Opalescent Vase $150, Avis Aldine @avisaldine
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Sub-Zero 24” Designer Undercounter Beverage Center
$3,470, Nordic Kitchens & Baths nordickitchens.com
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Moroccan Tasseled Blankets $100 Each, Eclectic Home eclectichome.net
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Stemless Wine Glasses
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18acres of Louisianabeauty with unforgettable experiences. From waterviews to glowing receptions.
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BY MARIGNY LANAUX
Age: 1 year old | Breed: Aussiedoodle Store: Mitch’s Flowers
Up on entering Mitch’s Flowers on Magazine Street, you’ll be welcomed by the smell of fresh florals, as well as an energetic Aussiedoodle. This is Enzo, the head of public relations and a professional greeter in training. “Enzo enjoys every part of his life at the flower shop,” owner Monique Chauvin shares. “He loves to inspect every clipped stem that falls to the floor…and each new customer is a new opportunity for pets, scratches, and compliments on his magnificent eyebrows.”
At such a young age, Enzo is already a very diligent employee. “I wasn’t working to Enzo’s standard one day, and he jumped right up on my desk!” The goofy pup frequently assists customers, analyzes arrangements for quality control, and stands guard at the front door to sign for packages. In his free time, he enjoys going for walks Uptown, occasionally stopping to peek through fences at fellow furry companions.
After being greeted by Enzo, you can explore Mitch’s Flowers and inquire about its offerings. The shop is filled with seasonal blooms that Monique and her team transform into stunning bouquets, boutonnieres, centerpieces, and more for any occasion. Gifts, such as vessels and vases, are also available at the shop. “On a daily basis, we are able to create art…our customers are incredible in the sense that they trust our designs to adorn some of the most important days of their lives, and that is something we are grateful for every day.”
Long workdays are inevitable, but Enzo makes them far more manageable. Beloved by coworkers and customers, he’s always there to provide comic relief and lots of smiles. “He is a truly ridiculous creature with such a fun-loving and inquisitive personality.” If you need Enzo’s input on your flowers but don’t see him, fear not — he’s probably just taking a break in the floral cooler.
