how they join and compliment each other in the ritual union of Marriage.
The blending of the flavors, the details and decorations of the cake are a physical reflection of the sacred space that represents the couple's life together.
Baked from scratch, the ingredients used to make Cory cakes are locally sourced whenever possible – using farm fresh eggs, milk and butter. Fair trade chocolates and cocoa are used in our ganache and chocolate cake as well as locally produced stout that gives our chocolate cake it’s unique flavor and texture. Our house made double strength vanilla extract adds a rich round full flavor to all our cakes. Cory homemade jams and preserves used in your cake are made from pesticide free organically grown fruits and nuts.
Organic whole grain flours, gluten free and vegan options are available upon request.
When sculptor Cory Lewis decided to trade in her clay and ceramic tools for sugar and a spatula, her artistic skills and creative vision translated easily to her new medium.
Like many aspiring artists and chefs, she moved to New York City. There, she worked for some of the best pastry chefs and cake designers in the industry.
Cory received her formal culinary training at Peter Kump’s New York Cooking School and then went on to teach classes for the school's Pastry and Baking program. After moving to California she continued to refine her skills at West Coast venues, most notably The Carmel Highlands Inn and The Lodge at Pebble Beach.
Along with her culinary experience, Cory has over 25 years experience teaching art at the university level, and leads culinary tours around the world.
Cory now combines her skills as a sculptor with the magical touch of a confectioner to create cakes that are truly works of art.
Cory Lewis’ cakes have appeared in Bride’s Magazine, Southern Bride Magazine, Delta Magazine, Carmel Bride, Mississippi Magazine as well as Florida Bride Magazine and Social South Magazine.