I’m so pleased to introduce another of our wonderful, talented, and generous sponsors, Judy Tallant of Tallant House, Fine Sweets & Other Eats. Judy is a pastry chef, specializing in French Pastry. She creates one-of-a-kind desserts, wedding cakes, and both sweet and savory pastries for all occasions. Judy has been cooking and baking all of her life, has worked in various restaurants and catering operations, and started Tallant House in 2003. Judy’s desserts are SO delicious!
Judy, what do you love about your work? I love many things about what I do. But the thing I love most about my work is making people happy.
What drew you to Get Hitched, Give Hope? I was drawn to GHGH last year when I had just learned a very dear old friend, who moved away from the area some time ago, was fighting breast cancer. This was coinciding with the wedding of her first daughter. I felt so helpless: I was too far away to even do the simplest helpful act like washing her dishes, bringing her family a meal, or just holding her hand. When I heard about GHGH, I begged the committee to let me participate as a way to channel my feelings.
How are you participating in the event this year? I am participating in GHGH any and every way I can. For the silent auction, I am donating a Mosser 12″ footed cake plate, along with a gift certificate for a special order cake. These plates are beautiful, heavy, well made glass, and have a simple silhouette – which is perfect for showing off either a simple or elaborate dessert.
What is your favorite product or service you provide? My favorite is being able to do a variety of things. I never get bored and my work doesn’t feel stale. I especially enjoy doing buffets of small desserts – they’re so beautiful and fun!
Why do clients choose you? The things that make my business stand out include the fact that my products are real food, made from real, raw, whole food ingredients, using authentic old world methods. My wedding cakes employ the same make up as the beautiful French artisan cake you would eat at a fine French patisserie, composed of many thinner layers. They don’t just look and taste good – they have a sublime feel in the mouth, nose and throat and engage all the senses. I love to innovate with unexpected combinations of flavor and texture. I also use as many organic and locally sourced, sustainably produced ingredients as possible. I even grow a few myself. I also compost (right here on my own property), and use packaging that can be reused, repurposed or recycled.
Anything else you’d like to share with the world? It has nothing to do with cakes or my business – but I am loved and owned by golden retrievers.