Sweet Art and Ayres Hotel present ….MOTHERSDAY WORKSHOP “Sweet Inspirations” Celebrating Mothers and Daughters! You get to create your own Chocolate Truffle Heart! With Appetizers and a Glass of Wine and Pearls of Inspirations for Moms.
May 10th 2017, 6:30pm at the Ayres Hotel in Costa Mesa
with Susanne Michel and Paula Davis
Please hit the link below to see all the details and to reserve your spot! Looking forward to see you there!
or call 949.677.7994
WE INVITE YOU TO A FUN WORKSHOP
for EASY and BEAUTIFUL THANKS GIVING IDEAS edible table Favors, simple and healthy Appetizers and delicious Desserts
with Chef David Baker, Ayres Hotel and Pastry chef and owner of Sweet Art, Susanne Michel
Get inspired to pamper your Guests and have fun as you prepare for Thanksgiving this year.
Come out for a relaxing evening, staring with some appetizers and a glass of wine. David Baker will teach you a couple easy to prepare and healthy appetizers and will give you tips for planning a stress free Thanksgiving dinner. Susanne Michel will inspire you with a couple edible and beautiful and simple table favors, which will bring you joy to create and make your guests feel special. She will also teach you how to make a yummy almond basket with pumpkin mousse and an easy way to make Apple tart a tin, which you are able to prepare in advance.
DATE: Wednesday November 9th 2016 6:30pm
PLACE : AYRES HOTEL, COSTA MESA , LIVING ROOM
COST: 99.00 for the WORKSHOP, RECIPES, APPETIZERS, TASTING Of THE DESSERTS, A GLASS OF WINE and take home of two Edible Favors
RESERVE YOU SPACE by November 6th 2016 at susanne@ sweet-art.com or 949.677.7994
the first 5 people who sign up will get a surprise gift.
sweet-art.com and ayreshotel.com
Ayres Hotel and Sweet Art be inspired present:
Chocolate Ornament Workshop with Susanne Michel, Sweet Art be inspired at the Ayres Hotel Costa Mesa Tuesday December 15th
Come to a fun and inspiring Chocolate Ornament Workshop at the festive decorated Ayres Hotel in Costa Mesa. Enjoy a glass of Mulled Wine or Hot Cider and Appetizers as you learn how to work with and "temper" the best chocolate "Couverture". So you you can craft beautiful and festive, personalized Christmas Ornaments yourself. You can use them as table favors or gifts, matching your decor to "WOW" your guests and family. I will also teach you how to create a Chocolate box, you can use to fill with truffles or other sweets. As introductory offer with one ticket purchased, you can bring one friend free of charge. DATE: Tuesday December 15th at 6:30pm Place: Ayres Hotel, Costa Mesa Room: Sweet Art living room Cost: 99.00 includes, Beverage, Appetizers, teaching and 2 Favors to take home.As introductory offer with one ticket purchased, you can bring one friend free of charge. Make your reservation by December 12th 2015 spaces are limited Please call Susanne at Sweet art to reserve your spot. Or email firstname.lastname@example.org Looking forward to spend a fun evening with you!
Coming up soon….. Kids and Adult Workshop for the Holiday Season. SWEET ART Be inspired will be at Ayres Hotel
We will be putting on a “Chocolate Workshop” for Adults and “Santa’s Bake shop” for kids in December. We will announce the dates and details and how to reserve and purchase your tickets here. Or please call 949.677.7994
Also starting in the NEW YEAR. We will put on beautiful High Teas at the Ayres Hotel in Costa Mesa. Come with your Girlfriends, Mom, Sister or Grandma and let yourself be pampered with tasty tea sandwiches, delectable sweets, scrumptious scones. and special take home favors. All accompanied by beautiful music at the warm and elegant Sweet Art LIVING ROOM at the Ayres Hotel. It makes a great Christmas gift celebrating your friendships and family.
Please call to purchase a Tickets, which you will be able to use for any date next year. Look for the dates being announced on this site. Or call for details 949.677.7994
Mike’s Wife Janiece
Croque-En-Bouche is a form of choux pastry that is generally served as a high-piled cone of chocolate, cream-filled profiteroles all bound together with threads of caramel. It is also decorated with sugared almonds, chocolate, flowers, or ribbons.
Long ago in France, it was custom for villagers to throw buns into a pile of preparation for the wedding feast. A clever baker decided to take some bun-like pastries stuffed with cream and fastened them as a pyramid, like the mount of buns, creating a tall cone of caramel-coated cream puffs called croque en bouche – “crisp in the mouth”.
A Croque-En-Bouche of Sweet-Art is featured in the Blog of In The Now: “The Croquembouche was made by Susanne Michel of Sweet Art who came through for us during the final week before the wedding, when the original baker was no longer available. I didn’t get to taste a piece myself, but I heard everyone around me oohing and ahhing at how delicious the chocolate mousse inside it was. Maybe one of my other brides will order one of these again and save me a piece? ;) Any French brides out there??”
See also In The Now: Grace & Brian