CWPR 2016 Spring/Summer

C A K E S , C A N D Y , C O N F E C T I O N S & D E S S E R T S

C H I C A G O W E D D I N G & P A R T Y R E S O U R C E

W W W . C H I C A G O W E D D I N G R E S O U R C E . C O M

While guests who don’t have dietary restric-

tions may turn up their noses at the thought

of a vegan or gluten-free dessert, there are

many substitute ingredients such as vegan

butter that look the same and taste the

same. When deciding what desserts to offer,

it’s best to build a menu around the theme

of your wedding.

To help food-sensitive guests know which

desserts are safe to eat, label tables with

ingredient signs. For extreme sensitivities

such as nut allergies, bakers can color-code

desserts or set up different tables on oppo-

site sides of the room. Separate tables and

color-coded wrappers aren’t a scarlet letter

for these alternative desserts, however. Most

of the time, guests have no idea they’re

eating gluten-free.

FOR ALL OF YOUR

FULL SERVICE

CATERING NEEDS

•From a simple bbq to an

elegant event, we o er

many choices from bu ets

to plated meals

•Professional sta

•Call for a consultation

and tasting

1969b Dekalb Ave

Sycamore, IL 60178

815-756-8150

For Sweet

Memories...

Sweet Dream

Catering