AS SEEN IN
Scroll down to see detailed press coverage.
Bobbette & Belle are the featured baking experts on the Marilyn Denis show and they can been seen
twice monthly as they share the secrets of creating sweet treats at home.
For the 2013 holiday issue, Today's Parent featured our French Macaron gift box in their Gift Guide.
When it came time for Toronto Life Magazine to feature one bakery in their first official cookbook, they chose Bobbette & Belle. The feature included an interview with Allyson Bobbitt and Sarah Bell, as well as their coveted chocolate cupcake recipe.
Food & Drink Magazine
Last Christmas, Food & Drink magazine asked us to create two holiday french macaron towers for their entertaining issue.
For the third annual Chef’s Guide to Toronto, The Grid asked asked us for our picks on late-night spots, memorable meals, talented cooks who aren’t getting enough kudos, and other important questions.
Today's Parent featured one of our top selling kids' birthday cakes, the Animal Safari. It includes a host of adorable sugar animals and even an edible animal topper.
Viva Magazine Canada
Viva Magazine featured several of our tarts, including apple, pumpkin and lemon meringue in their holiday entertaining issue.
The Grid dared us to come up with a fresh take on the classic campfire s'more. Our alfjore version included coconut and dulce de leche.
Globe & Mail
The Globe & Mail Style Section featured Bobbette & Belle's blueberry scones as an item anyone would want when having breakfast in bed.
Food & Drink Magazine
In this edition of Food & Drink Magazine, Sarah explains the secrets of achieving the perfect toasted marshmallows, just like the ones on our hot chocolate!
This is one of Allyson's favourite cakes she has ever designed and created. It was meant to capture the beauty of an English garden. The sugar flowers took over two weeks to make and include orchids, peonies, hydrangea, and sweet peas.
This beautiful modern oriental wedding editorial was shot at the Shangri-La Hotel and included a stunning hand-painted blue and white china inspired cake by Allyson Bobbitt.
This is one of the largest weddings we have ever done. The lovely couple, Michelle and Ono, wanted a massive 5 foot tall 18 tier cake which we created with hand piped brush embroidery and thousands of hand-made sugar orchids, roses and hydrangeas.
The couple also requested a 34 foot sweet table with almost every single sweet and confection that Bobbette & Belle makes. Ourselves and 4 of our staff were on hand the entire evening to explain the desserts and help serve the 600 guests. It was an spectacular sight to behold.
Our classic magnolia cake in silver metallic and tones of yellow matched perfectly with the preppy seaside decor at this waterfront wedding.
For this editorial shoot, we created a 5 tier soft pink cake with sugar ruffled bottom that is reminiscent of a ballerina tutu. For the unique sweet table, we created edible towers of all varieties, including meringues, cake truffles, and french macarons. The effect was enchanted and enticing.
For Toronto Life, we created a peach ombre cake made to look like laser cut paper flowers ascending the tiers. They also featured another one of our ombre cakes in their must have wedding trends section.
Special Edition 2013
This beautiful wedding at the Art Gallery of Ontario featured a five tier rose cake in bright orange. The colour palette was unique yet very inviting.
Kristy had us create a custom cake to go with her ombre pink wedding at Graydon Hall. The effect was classic and unique.
For this Bonnie and Clyde inspired shoot we created a selection of vintage styled cakes in shades of copper and yellow. In addition, vintage key sugar cookies topped off the look of the roaring 20's.
This is one of the most beautiful weddings we have ever seen. The tented backyard of the bride's Bridle Path home was the perfect backdrop for our garden trellis cake consisting of thousands of hand made wisteria blossoms. We also created a one of a kind sweet table in shades of soft lavender.
Katie and Jordan featured a classic brooch cake at their 99 Sudbury wedding. The gunmetal ribbon was a great contrast to the light coloured sweet table items we created for the event.
Our very own Sarah Bell was listed in the Grid's Six Degrees of Toronto Chefs, having been head pastry chef at Canoe, part of the O & B Empire.
Special Edition 2012
This aquamarine colour-story editorial spread in this Weddingbells special edition featured our hand-painted two tone Modern Branches Signature Wedding cake.
An elegant Silver Sugar Pearl cake helped to set the stage for Kendall & Mark's vintage-inspired wedding.
For Natasha & Graeme, they chose a seven-layer Ode to Chanel. The pair sliced into the cake with an heirloom sword from the McIntosh family.
The same issue of the magazine featured the lovely nautical wedding of Leslie & Jose. For the Couturiers cake, the layers of red velvet matched the colour palette, while a special tier of mango pineapple paid homage to the groom's South American heritage.
When we created our hot chocolate with handmade marshmallows for a local community street festival we had no idea it would catch on like it has. We were thrilled to receive an ode to our drink in the 2012 January issue of Toronto Life.
The Winter/Spring 2012 issue of Wedluxe Magazine featured the real-life wedding of Daphne & Adrian. The beautiful Graydon Hall Manor wedding was perfect with their custom colour Rose Cake with cascading sugar petals.
The same issue of the magazine featured the wedding of Noelle & Nick and their stylish Toronto wedding with a Cascading Orchid cake.
For the 2012 edition of the Wedding Guide, we presented The Modern Dot signature wedding cake as well as a version of our custom luxury wedding cake titled Vintage Peony with our beautiful hand-crafted sugar peonies.
The Wedding Co. Magazine
Premiere Issue 2012
The premiere issue of the new Wedding Co. Magazine included a version of our Kate Spade signature wedding cake, with a quote featuring Allyson!
The Love & Sex Guide issue of NOW Magazine featured the pink heart-shaped version of our signature marshmallows that we created specially for Valentine's Day.
The Globe and Mail
In the Globe T.O. section of the Saturday edition, Allyson was interviewed for the Chef's Pick column discussing her favourite restaurants to visit. In the same edition, two of our cakes were featured: The Jewel Cake and Cascading Ribbons.
House & Home Magazine
House & Home magazine is celebrating their 25th anniversary so they asked us to create a tiered celebration cake for their anniversary issue. We felt that the graphic pattern and fun dots would be celebratory, but also chic in shades of grey, silver and mustard.
Best of the City Issue
Everyone who knows us knows that we love to make whoopie (pies that is..) so when Toronto life named our whoopie pies the best in Toronto it made eating all those test batches worth it!
Food & Drink Magazine
We were beyond thrilled that Allyson was asked by food and drink to be the first individual profile in the magazine. We have long been admirers of this publication so it was a dream come to fruition.
Wedluxe magazine asked us to come up with our own photo shoots for this issue.
For the “Library Society” themed shoot we created a cake and minicakes with detailed hand painted sugar ribbon work inspired by the floral painting of the Dutch Masters. We also created a sweet table of rustic desserts with an old world feel using antiques and vintage books.
For the same issue of the magazine we paired up with another set up industry specialists to create and all white shoot. The cake we created was inspired by a Chanel couture fashion show and the sugar flowers were made to look like laser cut paper. An array of coordinated desserts were also made to create a very modern sweet pedestals.
The real life wedding of Andrea and John Paul was featured in this issue as well. Their gorgeous fermenting cellar wedding was topped off with one of our piped flower cakes in ivory pearl and delicate pastels.
House & Home Magazine
When we set out to design our shop, we knew that we would have to take the decorating task on ourselves, so when House & Home said that they wanted to feature us and our shop in their May? Issue it felt like a dream come true. (Of course Allyson’s been reading H&H since she was 13 so it only makes sense that some of that style might rub off somewhere).
We were absolutely thrilled to be featured in The Grid as part of Toronto’s “New Food Order”, an article about the latest and greatest chefs in Toronto. The group shot was particularly fun!
For the 2011 Guide we created a colourful cake featuring sugar cymbidium orchids and a gradation of red and pink sugar strips at the base of each tier. The looks are fun, yet modern.
Elegant Wedding Magazine
Elegant Wedding magazine featured two real life weddings with our cakes in their Sunner/Fall 2011 issue. Shirin and Reza opted for a 5 tier rose cake for their Liberty Grand wedding and Donna & Li chose a chic floral ribbon cake with vintage crystal buttons for their gorgeous nuptials at The Royal Ontario Museum.
We were excited to be included amongst a small group of pastry Chefs in Toronto who are making handmade marshmallows. These little treat have become one of our best sellers
Wedluxe magazine asked us to create a cake that would capture the historical style of Lady Jane Grey. We chose to “letterpress” the cake with a pattern reminiscent of that era and hand paint it in the signature dove grey colour. The handmade sugar poppies in soft peach were finished with sparkling brooch centers to give and air of royalty.
The same issue the magazine featured the wedding of Katie and Frank whose gorgeous outdoor reception went perfectly with their soft pink and ivory floral cake.
Wedluxe magazine contacted us to create a series of cake for this issue. The first two we designed to coordinated with French styled wedding stationary. The “love letters” cake featured edible French poems and petals with scripted detail. The “French filigree” cake was inspired by a Battenberg Lace tablecloth that one of our grandmothers made.
For a second editorial shoot in this issue, we created a ballerina inspired cake to complement the array of dresses worn by principle ballerina Heather Ogden.
For the wedding of Lindsay and Michael at the Four Seasons in Toronto we created three coordinated cakes to be displayed under the chuppah. The planner let us know later that all the cakes were devoured before the end of the evening.
Toronto Life Magazine asked us to contribute two cakes to their Bridal Guide issue. We chose to send in a white and light lavender cake with ruffled apple blossoms and silver dragees. In contrast to this classic design the second cake, featuring pleated fondant and a large sugar magnolia, was more modern in feel.
Shortly after our new shop opened in November 2010, Eye Weekly wanted to run a feature on our new digs. The result was a fun and cheeky look at all our products from cakes to caramels!
Who doesn’t want a yummy macaron tower? That’s what Now magazine thought when they featured our towers as a “What We Want” in their magazine.
We were thrilled when Flare Magazine wanted to include our French macarons on their holiday list of great gifts for you boss. The holiday hatbox contained French macarons that colour coordinated with the hatbox lid.
Allyson Provided a series of editorial cakes for this issue as well as cakes for some very special featured weddings
This editorial feature was an ode to ribbons and bows, but the inspiration for this cake actually came from two different sources; a picture of vintage millinery bows and the classic hot pink dress worn by Marilyn Monroe in Gentlemen Prefer Blonds.
This sweet little cake was inspired by the ribbon work on a vintage ring bearer's pillow. It in turn has gone on to inspire a cake in our new 2010 wedding cake line.
This 5 foot tall cake was created using thousands of handmade sugar cherry blossoms which took over four months to make. The couple also requested cupcakes and two sweet little sugar bunnies at the base of the cake (a term of endearment for each other and a special finishing touch).
This tower of mini cakes was created for a nautical themed Muskoka wedding. Each of the four styles were served as dessert at a wedding where the bride and her friend did much of the extraordinary decorating themselves.
Allyson Created an entirely Argyle cake for the star studded launch of Bassett Publishing's new men's magazine Argyle.
For this issue Wedluxe requested that Allyson create a special cake to fit into a Floral Fantasy editorial.
Allyson was asked by weddingbells Magazine to create some delicious petite treats for this issue of the magazine (p.120).
Vibrant petit fours piped with gold detail, sugar cookies with 3-D icing butterflies and colour coordinated french macarons.
The new Canadian harbinger of high end wedding style, Wedluxe magazine, had Allyson create a cake for their editorial spread.
Allyson created a hand painted turquoise and damask cake accented with handmade sugar peonies.
Allyson created separate cherry blossom inspired bride and groom's cakes for the gorgeous wedding of Lily and Jonathan at the Four Seasons Hotel in Toronto.
Laycey and Morgan were thrilled with their flowering sugar dogwood cake which included sugar butterflies and whimsical branches.
Canadian Wedding Industry Awards
Cake Designer of the Year