savor — guide to dining on the azalea coast
u
48
WBM february 2011
Cakes, this page, by Flour & Flower. Photos by (clockwise from top): millieholloman.com, M. Miller Photography, millieholloman.com.
*Flower and Flour
(www.flowerandflour.
com, 910-458-8557) was
incorporated in 2007, after four
years of collaboration by co-own-ers
Bryan Williams and David
Reid. Both natives of rural North
Carolina, Williams and Reid
share an appreciation for nature
and baking and say they “decided
how to marry their love of flow-ers,
both fresh and sugar, with
their love of baking by starting
Flower and Flour.”
Williams, a former real estate
developer, studied under the
sugar flower guru, Nicholas
Lodge at the International Sugar
Art Collection. Williams’s back-ground
in architecture combines
with Reid’s retail design and
visual merchandising expertise
mix to produce a cake that is
not only aesthetically pleasing
but reflects the personal aspects
of every client. “The taste is the
most important aspect of the
wedding cake, but design and
aesthetic are a close second,”
says Williams. “We want the
cake to be the focal point of the
reception.”
Some of the most popular
cakes are the almond pound
cake with an apricot glaze and
amaretto butter cream; chocolate
fudge with chocolate or vanilla
butter cream; and the classic
carrot with cream cheese frost-ing.
However, covering many of
Flower and Flour’s cakes is fon-dant.
“There’s no better canvas to
work with than fondant and it’s
delicious,” says Williams. Flower
and Flour imports some of the
world’s finest fondant from a
company in Switzerland.
Wedding cakes are a great
creative challenge and a never-ending
business for Williams and
Reid. “The best part of wedding
cakes is the final decoration. It’s
that last hour when all of the ele-ments
come together that truly
awes you,” says Williams.
100%
Edible &
Elegant