CASE STUDY
A humble loaf of bread dough rises and grows. Just like an idea, both are meant to be consumed and experienced with others. Making bread and the creative process are a living, collaborative experience. They are in service of sharing nourishment, joy and self expression within a community.
Each of our VIP guests received a unique, handcrafted invitation—an edible baguette, delivered by hand in a custom, hand-stamped bag. Once unwrapped, the invitation details were revealed on the back of the loaf itself. This unexpected touch created an early moment of excitement and anticipation for the event.
Our invitation encouraged guests to dress in a way that would visually contribute to the experience. We requested attire in organic, textured fabrics and shades of monochromatic white, off-white, or cream. Many guests shared how choosing their attire not only sparked excitement but also gave them a deeper sense of connection to the event itself.
The Gallery Experience was a true visual feast. During the cocktail hour, guests wandered through the space, taking in fashion and still-life editorial images by
Lauren Krysti, alongside imaginative bread sculptures and playful, thoughtful bread-themed details woven throughout.
The photos were displayed in a living, breathing gallery complete with sourdough starter centerpieces, butter-stamped name plates, chandeliers of bread, and even rings made of pastry dough and caviar for guests to adorn themselves in salty sparkle upon arrival. A movie-length video of the photo shoot in motion played on a loop behind the table, bringing guests inside the creative process of the photo shoot itself to fully take in this immersive experience.
The tablescape featured a modern, elevated design that seamlessly continued the playful, whimsical, and thoughtfully curated bread-themed details. One of the most talked-about touches was the butter nameplate, where each guest's name was stamped into their personal butter pat. Some guests were so enamored with the detail we spotted a few leaving the event with theirs still perfectly intact!
The menu, curated and crafted by local chef and food stylist Brooke Faudree, took guests through the stages of breadmaking: I. Leaven, II. Dough, III. Bake, IV. Toast, with each course thoughtfully paired by sommelier Nicolas Giraud. Every dish was a delightful surprise, delicious and flawlessly executed, and was met with enthusiastic compliments for its unexpected flavors and stunning presentation.
BREADITORIAL CREATIVE TEAM:
PHOTOGRAPHY: LAUREN KRYSTI
DP: DALLAS CURRIE
CHEF + FOOD STYLING: BROOKE FAUDREE
CREATIVE DIRECTION: JOLIE CLEMENS
EDITORIAL + EVENT DESIGN: ALISON HOEKSTRA
HMUAs: FATIMA OLIVE, SUSAN FREY + SHANNA CISTULLI
WARDROBE: CLAIRE NEVIASER
TALENT:
JESSICA FLORES (ARQUETTE AGENCY)
MEDI(BANGS MODEL MANAGEMENT)
ESTELLE HARSH + HAROON RASHEED (TITAN MODEL MANAGEMENT)
​