The work of pastry chef Jena Derman just came across my path and I am so in love, there is a gorgeous alchemy in her treatment of fruit and crust that elevates the humble pie to unprecedented levels. With delicately handled fruit, Derman creates exquisitely intricate patterns to adorn her delectable tarts. Opting for wedding pie instead of (or in addition to) traditional cakes is growing ever more popular and Derman's work makes it obvious why.
And for loyalists of the tried and true wedding cake, I am equally enamoured with her use of real florals on her sweetly understated gateaux.
Take a look at more of her work, here.