Cake did not make an appearance at our wedding. Instead, we served up a pie bar (by Denver’s Teacup Bakery) for our guests to enjoy. All eight pies were natural and organic. We had the venue cut the pies into 12 slices, instead of 8, so people could enjoy multiple flavors. You’d want to too, given these flavors: blueberry peach, cherry, apple, pumpkin, caramel apple, chocolate cream, lemon meringue, and banana cream.
Paula from Teacup was so cute when I went in for a tasting. She told me how she goes down to the farmer’s market and buys the fruit at its peak (which was way before October). She froze it when it was at its best so our fruit pies would still taste seasonal.
Our calligrapher, Pretty Pen Jen, wrote out the pie types.
I collected the cake stands from garage sales, thrift stores, and Hobby Lobby.
Photo by Amanda Wilson
The card holders were purchased from Bliss & Bloom in the UK. I couldn’t find anything even remotely close to them here in the States.
How did we get here?
Mr. CB and I road-tripped it to Colorado.
I spent a peaceful morning with my girls.
Followed by a rowdy bachelorette party.
Two days before the wedding, we fought.
Then, we made up.
On Saturday, Mr. CB recuperated while I hiked with friends.
We celebrated our rehearsal dinner.
Sunday Morning: The girls got ready.
And the guys got ready.
Mr. CB and I had our First Look.
Budget Breakdown: Bouquets and Bouts.
Portraits of the bride and groom.
Our wedding party braved the cold for photos.
We all lined up for the ceremony.
The wedding party walked (and performed hand shakes).
Papa CB walked Ms (soon to be Mrs.) CB down the aisle.
Our ceremony began with a song from Grandma Cowboy Boot.
And ended with a kiss.
We hugged and took some family portraits.
Then our guests got to see The Details.
I broke down our centerpiece budget.
Then showed you our photo booth!
After toasts, we fed each other pie.