r ecently, the kiddy confectionary and after school snack worked their way from guilty pleasure to hot menu item. It all began with the cupcake, lost its fad status with the candy bar, and now, homey roots be damned, cookies have gone couture. Fresh ingredients, attention to detail and pure passion justify the humble goody’s lofty suffix. L&V Sweets, ‘the sweet cookie boutique’ from Montreal,

t raditional wedding cakes are not for everyone, despite being spun from vanilla clouds and birthday frosting. While spicier cakes are on the market, you may choose to nix the thing altogether and favour something on the humbler side of sweet. Because cupcake tiers have become the knee-jerk alternative, it’s absent on this list but should probably remain on yours.

i n the countdown to the happiest of happy hours, a bride wants to make sure she looks as glowy as she feels. When it comes to loving your beau deep into infinity, you’re going to need to vamp up your physiological state from the inside out. In an effort to fight the big bad C’s – think cancer, cholesterol, coronary disease – here come super foods to the rescue. These yummy knights in shini

e dible-delectable, fancy-shmancy favors – something for your tummy to savor, your eyes to dance over, and your memory to tuck away forever – noshable nuptial presents should teem with every personable touch possible. The easiest way to incorporate tastebud-esque take-aways is to mimic an aspect or theme of your reception. A Santa Fe hoe-down could be chockfull of cherry salsa while a Japanese

w hether it’s a cast-iron pot of dark Venezuelan chocolate or a succulent spread of beef bourguignon, a fondue spread at your wedding is sure to melt hungry hearts. Depending on the region, Swiss fondue comes with a variety of finger-licking quirks – Morel mushrooms from Geneva, plum schnapps from Fribourg, and dry cider from the East. Give guests the option of choosing between something super