When Petal Met Sugar
Petal Met Sugar is a love story.
Several years ago Angela Wong was in the planning stage of her wedding and discovered Elsa Li’s beautiful desserts. Alongside Elsa’s sweetness, Angela created the floral arrangements for her own wedding and the two “got along famously”. After the wedding was done and dusted, the two connected to create a one-stop-shop for deserts and floristry that would provide a unique offering to brides seeking more than a white tiered cake and obnoxious bouquets.
“We definitely had really similar styles” describes Angela, providing a shared creative vision that allowed them to establish what is now Petal Met Sugar. Fast forward several years and the two work steadily out of their workshop-cum-patisserie and florist in Woolloomooloo.
Words: Byron Georgouras
Photography: Kiera Chevell
Elsa (previously of The Observatory, Adriano Zumbo and Merivale) busily prepares desserts and cakes for both the patisserie and several upcoming weddings. Each element embodies the foundation that Petal Met Sugar was built upon, a beautiful synergy of both delicious desserts and artistic floristry. “The Terrarium is visually the most popular” a sensory indulgence of edible chocolate shell holding seasonal panna cotta and an edible garden.
The approach to cake making is also unique, Elsa creating a delicious canvas for Angela’s floristry to adorn, an undulation of layers and textures that showcase the gradual tones of colour carefully selected from the markets earlier that day. A step away from the traditional dried out fondant cake, Petal Met Sugar offers 15 flavour combinations that not only look incredible but will have guests chasing wait-staff for an extra slice.