You’ve met Abby. (Remember, she’s wildly talented?) She does it all – answers phones, bakes tasty cakes, makes magical pop-up dinners. All of us here at Sweet Heather Anne are big fans. We are also big fans of her food, which goes by the name Central Provisions. The company was born in San Francisco a few years ago and is co-owned with her partner and cheese monger extraordinaire, Steve. She’s relentlessly dedicated to seasonal, local ingredients and fresh flavors, and her attention to detail is extraordinary. She and Steve are currently looking for investors for their brick-and-mortar larder, but in the mean time they continue to delight with special pop-up dinners, tasting classes, and now this — the summer picnic basket.
Abby says the picnic baskets have been her most special project to date. They are full of beautiful food created almost entirely from Ann Arbor Farmer’s Market veggies, and include special Sweet Heather Anne macarons. The most wonderful thing is that they become a magical pop-up dinner for two wherever they land. Where will you be when you taste Central Provisions food next? Don’t wait too long. It’s so good.
Follow Central Provisions on Facebook or Instagram for upcoming menus. To order your basket for September 13th, email email@example.com.
Introducing the lovely Becky and Ben, and their gorgeous vintage-inspired Viva La Diva Events wedding. We especially love the bride’s Marchesa gown! Isn’t she stunning?! Huge thanks to Jess + Nate for these beautiful photos. Floral by Passionflower in Ann Arbor, stationary and signage by Rock Paper Scissors and Paper & Honey, hair by Erin Ahern of Salon Buzz in Chicago, makeup by Renata Stojcevski of Troy, bride’s attendants gowns by Adreana Pappel, ML Monique Lhuillier and Jenny Yoo.
At Sweet Heather Anne, we are truly blessed to have an ongoing relationship with the University of Michigan. We were commissioned to make this cake, with it’s sharp corners and cantilevers, for the reception of donor A. Alfred Taubman. We hope you enjoy these beautiful photos by Abby Rose.
Although it barely seems like it, it is *technically* Spring here in Michigan, and so we decided to freshen up our Simple Treats cake designs to welcome in the season! We’ve created a peach colored garden rose for a sweet romantic look, a wreath of sweet little pastel hearts, whimsical multi-colored confetti and a couple of beautiful hand painted plaques for a very modern appearance. We also kept on our popular gilded heart topper, because for a simple message of love, how could you beat that?
Once we were thrilled with the appearance of the cake, we couldn’t resist switching up one of our available flavors to one that guests have been clamoring for ever since we debuted it for Thanksgiving last year–chocolate salted caramel. This really special flavor is one we crave when we want to treat ourselves, and now we’re making it available for you! Our deeply chocolate-y chocolate cake (made with Calder Dairy butter, and hand cracked local eggs) is now paired with luscious caramel, lightly salted to bring out the complexity of the flavor. Add a layer of creme fraiche buttercream with real vanilla beans, and you have a cake welcome at any party!
Of course, we still have our signature flavor, Vanilla Damson Plum, made with our brown sugar vanilla cake layered with homemade lemon curd and slightly tart Damson Plum preserves that we can in the fall for use all year round.
Something important to note: we’re not a traditional bakery in that we make a bunch of cakes and have them waiting around for days in hopes that someone might buy them–we make every cake to order, and we’re excited to be able to offer these as an affordable option for your birthdays and other special occasions. Check out our gallery here for the different finishes and toppers available.
Have we tempted you enough? Give us a call at 734-913-2025 to order a cake especially made for you today! Please give at least 48 hours for your order, but we will always try to accommodate any last minute orders that we can.
Valentine’s Day is fast approaching and we couldn’t help but feature a wedding that has all the charm of this saints’ day. One of the most adorable weddings this year had to be Liz and John. The talented Chelsea Brown took some incredible pictures of the day. We loved getting to make a two tiered ruffle buttercream cake in light pink, lots of mini cupcakes, precious french macarons in hues of gold and pink and gorgeous decorated sugar cookies. Liz took an awesome DIY approach and it sure paid off. She made an amazing back drop of glimmer-y circles, gold hearts and pompoms; set it all against a barn back drop decorated with big blush peonies and you get one charming wedding.
No, this is not goodbye. I am simply pursuing my own culinary ambitions as well as helping the Sweet Heather Anne ladies do some baking in the back ( so expect some new flavors and delicious cookies.) I have truly loved working with all our wedding couples and clients. I want to introduce Kim, the new business manager. She is amazing, comes with a wealth of knowledge, a great sense of humor and a true love of cake. I sat down to ask her a few questions so you could get to know her better. (photo by Melanie Reyes Photography)
What is your favorite thing to bake or cook? Despite having been a professional baker, I really prefer cooking. I love to make soup-it’s warming, communal, and is fun to tweak as flavors develop, besides being a damn fine way to clean out the fridge without looking like you’re trying to pass off your fridge garbage. I also like making things that I’ve never made before–my family’s joke is that if the recipe starts with “day one,” it’s a Kim recipe. And anytime I can coax a lot of flavor out of a less expensive cut of meat through long slow cooking, I consider it a personal victory.
If you could travel to one place tomorrow? Hmm, because we’re saying “tomorrow” and it’s currently mid-January in Michigan, I’d say that right this minute I pick Hawaii–only because I imagine it’s the Hawaii of the 60’s where Don Draper went and it’s bright and kitchy and warm. Otherwise, lame as it is, my favorite spot in the world is at my parent’s cabin in Northern Michigan, in a lawn chair with a drink, watching the ducks on the lake. I sound roughly 89 years old saying that, but there it is.
Weird question, what is your favorite smell? My favorite smell is a mystery flower that comes out in the spring, right after everything is all thawed and you’re starting to have hope that it’s not going to be grey forever. They bloomed somewhere near my first apartment and I would smell them on the way to my car, and it’s all mixed up with feeling independent and excited and just right, and every once in a while, I catch that smell again and I feel the same way.
What’s your favorite hang out? I don’t have a regular hang out, really–a friend and I have a culinary adventure club where we hit somewhere we’ve never been every other week–but if I had to pick a go-to grab a beer spot I’d have to pick the Old Town. I like that it’s pretty low key, has big booths and weird old portraits on the wall and a fine club sandwich. That, plus the fact that I usually run into someone I know, makes it my default when I have to pick a place because no one can decide.
Three words to describe your work style/ethic? Do the words organized efficient perfectionist paint a bad picture? It sounds kind of stuffy, but I just like everything to be in it’s place and working like a well-oiled machine. Maybe everyone is like that, there can’t be too many people that like things to go wrong. So there’s your three words, plus a bucket of extra ones.
We are excited to announce our new class line up for Winter 2014. Why not learn a new skill this year! Come join us as we teach you to get your cakes looking professional. No more sitting at home watching cake boss, come do it!
CAKE 101 SERIES: $250
Wednesdays Jan 22-Feb 5th (starts at 5:30pm)
Cakes 101 will be composed of Buttercream Basics, Mastering Piping Techniques, and Fondant Fundamentals: Creative Toppers for Cupcakes. By the end you will leave with a great understanding of cake construction and decorating. Special tools required.
Wednesday January 22th: 5:30-8:30pm $100
Come join us as we show you the ins and outs of buttercream and cake construction. We will teach an array of Sweet Heather Anne’s buttercream techniques, and then you get to practice your favorite on your very own six-inch cake. You will leave with a beautifully decorated cake to share as well as the recipes and know-how to do at home.
(photo courtesy of JLB photography.)
MASTERING PIPING TECHNIQUES:
Wednesday January 29th: 5:30-8:30 $100
Become piping proficient and take your skills to new heights. Learn to roll and cover a cake in fondant and execute a variety of our favorite piping techniques. You will practice the techniques in class and leave with a beautifully decorated dummy cake with gorgeous piped details of your choosing. Some tools required.
Creative Toppers for Cupcakes
Wednesday February 5th 5:30-8:30 $100
Looking to add some pizzazz to your cake creations? Learn how to work with fondant to make custom fondant toppers perfect for cakes and cupcakes. We’ll share some of our favorite fondant tricks of the trade and you will take home one dozen cupcakes topped with your creations as well as recipes to make them on your own. Some tools required.
(photo courtesy of Nicole Haley)
Tuesday February 18th 5:30-9pm
Wednesday, February 19th: 5:30-9pm $250
Enjoy this highly personalized class during which Heather will teach you how to cover and stack cakes and practice a variety of decorating techniques including gilded painting, pieced fondant details, piping and sugar paste flowers. You will decorate a dummy cake inspired by the cake shown, and leave with the knowledge to continue your sugar work confection on your own. This two part class is perfect follow up to the Cake101 Series.
Special Tools Required.
(photo courtesy of Bradley James Photography)
To sign up, email firstname.lastname@example.org or call.
Bring a friend and get 15% off the second class.
Coming off a big win last week felt good. Actually it felt great. But we still have a lot more season ahead. And that means a lot more tailgates, parties and eating some delicious Sweet Heather Anne maize and blue treats. At our dessert counter during a Michigan home game, we will offer some of our favorite treats to celebrate maize and blue. But you can also pre-order a variety of sweets: decorated cookies, cupcakes, football helmet cakes, maize and blue macarons. Contact us for more information at: email@example.com.
And don’t forget: you can learn how to make Michigan M cookies at our November 7th cookie class!
And take a quick look at this week’s offerings photographed by Melanie Reyes Photography: