Vendor Spotlight: Grain Artisan Bakery

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Vendor Spotlight: Grain Artisan Bakery

Today I’m highlighting an awesome wedding vendor that is based out of Bothell but serves the Seattle area as well, Grain Artisan Bakery.

This incredible baker was involved in one of our recent styled shoots (coming to the blog, soon!), and I fell in love with not only her delicious treats, but found a new friend in the sweet owner, Lauren. I interviewed her for today’s blog post – and of course, there are plenty of mouth-watering, craving-inducing photos to go alongside!

Grain Artisan Bakery hosts Pop-Up Shops and takes part in several farmer’s markets throughout the area, so you can stop by and fall in love with her desserts – just check out her upcoming schedule HERE.

How did you start your business?

My whole business began because of my son’s first birthday party. I have always liked to plan and throw parties, and his first birthday was going to be the best yet. By the time I had purchased a few hundred dollars worth of decor, goodie bags, and themed food, I realized I had forgotten a very important part… cake. And cake wasn’t cheap. So, being a frequent cook and having a love for dark chocolate and really anything sweet, I decided to give it a go myself. I have baked my whole life, but seldom did cakes from scratch, but I am pretty good in the kitchen, and that carried over. I did a spread of four cupcakes, and my friends and family went wild! Two people in particular suggested I bake on the side. Baking on the side seemed alright, but if I was good enough for that, why not aim higher? And so Grain Artisan Bakery was born.

What is your favorite part of doing weddings?

Easily my favorite part of weddings is garnishing the cake. I hated cakes at first. I didn’t do cakes for a full year. I didn’t like cakes at first. Now, I love cakes. Well, let me rephrase that, I love my specialty cakes! My favorite part of weddings is when I am given artistic license and I am able to create the stunning semi-naked, drip, gold embellished floral cakes I have become known for.

Tell me about your favorite wedding cake or dessert to date.

My favorite cake?! Oh geesh, that’s a hard one. One of my favorites was a simpler cake I made for my headshots with DanYelle McNeely awhile ago; I’m not sure if it was my ultimate favorite, but I loved that cake! It was one of my favorite flavors, margarita (yes, with good tequila and Cointreau!), and I frosted it semi-naked and garnished it with local organic frosted greenery and white floral with a hint of lavender coloring, all from Field to Heart. I also just created a very festive cake recently, a spiced carrot cake adorned in 23k gold leaf and garnished with local salmon-safe pepper berry foliage. I really could list another five favorites, but I will leave it at those two!

What are some of the most common flavor combos people request?

Well, I am known for my unique, artisan flavor combinations! With that being said, my brown sugar vanilla bean + sea salted caramel, dark cacao + sea salted caramel, spiced pumpkin + sea salted caramel are all huge hits. Are you seeing a theme here, haha?! My dark cacao + blackberry is also popular (I use big sweet juicy blackberries from Raising Cane Ranch in season), as well as raw honey + wild lavender. During the summer, pretty much every combination I do with lemon cake + is a huge it!

What tips do you have for couples trying to choose a baker?

If you are on the hunt for a baker, I strongly suggest taking a peek at the baker’s Instagram, as well as their website portfolio (which, in my opinion, they should have). Find the common theme, and if that is a style (or the style) you love, book a consultation! You want to find a baker whose specialty, although they may not outright state so, is the style you love. Don’t go to a buttercream baker looking for a fondant cake 😉 Then, when you get to the consult, ask questions! Whether those questions be about history, styles, or ingredients, get to know your baker, and see if you mesh well.

Why do you locally source your ingredients, and why does that make a difference?

My entire business, my entire brand, is focused around the Pacific Northwest, and my business model is built upon my personal ethics and morals surrounding our bodies and our planet. I am a huge believer in treating this planet ten fold, because, let’s be honest, we have overpopulated Earth and are killing off everything from plant species to endangered animal species. In my family’s home, we eat mostly organic, due to the stringent sustainability practices required for organic farms (and restriction of pesticides). We use raw local honey to support the bee populations. We support local farmers (and artisans!) because putting back into your own community helps keep small businesses alive, and even more important, you know where your food is coming from and how it was grown or raised. So, when I started my business, it was only natural that these ideas carried over. The richness and bold flavors of my ingredients always shine through, all thanks to using the best, highest quality available: local and organic ingredients, and maybe a little talent 😉

How far in advance do you suggest couples hire you?

If a couple is looking for their wedding, I strongly suggest booking a consultation (and being ready to pay a 30% nonrefundable retainer with signed contract to hold your date) at least 6, if not 9-12 months out. I have already booked 8 weddings for 2017, and it’s only October! There’s the off chance you may be able to book 3-6 months out, but at this point, I wouldn’t wait. You don’t want to miss your chance at having amazing quality desserts at your wedding! If you’re looking for a smaller event, I still book up about 2-3 months out, but occasionally fit in orders along the way.

What makes your company different than other bakers in the area?

Grain Artisan Bakery is the only boutique style cake bakery in the area, and the only bakery to use edible flower in the area. I am also the only bakery (to my knowledge) that uses 80% organic ingredients, and about 85% local ingredients. The few (and I am talking two) ingredients I use that aren’t local or organic are my preserves, imported from France, and powdered sugar, because I can’t find an organic one I love! The quality of ingredients I use really make my cakes taste incredible with a depth only local organic ingredients can provide.

What areas do you service?

I serve both the greater Snohomish and the greater Seattle area, and will stretch as far as Issaquah. So, if you’re a Seattle bride looking for a 2017 wedding, head on over to my Instagram and check me out!

Why is it important to hire a Cake/Dessert Artist instead of DIYing your wedding desserts?

DIY is a great thing. You can save money, learn some skills, and usually have a decent end product. However, you do not want to DIY your wedding cake or desserts! In order to have them tasting fresh, they need to be baked the day before or day of, neither of which will allow you time to DIY cake batter in your kitchen in your wedding gown! You want a baker who does this every day to be doing your cake, so it turns out perfect, and even better than you imagined. You want a baker who will have every guest at your reception raving about the deliciously moist cake. You want to leave the batter on the baker’s apron, not your gown.