One is Never Enough
Centerville Pie Company
1671 Falmouth Road, Centerville
It’s about time pies get to take a wedding bow. Centerville Pie Company is ushering lots of brides through their quarters for pie tastings. Owners Kristin Broadley and Laurie Bowen are known to their most famous customer, Oprah Winfrey, and other fans, as the Pie Ladies. But for a wedding pie, one is almost never enough. “One particular 2011 bride wants smaller pies, to put one at each table,” says Dennis Egan, general manager. This particular June bride also wants variety. Egan says her pies likely will include the shop’s “all-berry” pie, as well as peach, strawberry, and rhubarb, crowned with dough-fashioned seashells, doves, and hearts. The cutting, expected to be in front of 120 guests, will feature a lofty, easy-to-cut cranapple pie.
Cottage Street Bakery
5 Cottage Street, Orleans
“Nature is very special on the Cape; that’s what surrounds us,” says Marc Launoy, a native of Paris and owner of the Cottage Street Bakery in Orleans. “Bringing nature into a wedding cake lets us feel we are part of our surroundings.” Working with Meghan Patrick and Ashley Stranger, Launoy makes cakes from scratch. For cake toppers, he enjoys going to local vendors, perhaps using fresh flowers supplied by Fancy Flowers by Meredith in East Orleans and white chocolate seashells from the Chatham Candy Manor in Chatham. For a supremely beach-oriented cake, Launoy has used cut grass to mimic sea grass and brown sugar for sand. The cakes look like edible art. As Launoy says, “It’s very difficult to copy nature.”
PB Boulangerie Bistro
15 Lecount Road, South Wellfleet
PB Boulangerie’s French owners, chef Philippe Rispoli and baker Boris Villatte, are greeting spring this year with exciting news: Frédéric Robert, whose experience includes a 25-year stint as corporate pastry chef for top-tier restaurateur and author Alain Ducasse and seven years as executive chef at Wynn Las Vegas, is joining the team. This is very good news for betrothed couples. (Many members of this special crowd have already celebrated other occasions with PB Boulangerie cakes.) The bakery-bistro is intent on rendering full-flavor cakes, using vanilla beans instead of bottled extract and handmade ice cream. Villatte explains their reasoning: “It’s become so much about the way the cake looks” he says. The flavor, he says, is just as important. The proof is in the pudding: cakes can be both gorgeous and delicious. C’est si bon!