We pride ourselves in working closely with our couples to create designs that are personal and stylish. With Brooke and Wayan, that was true – with some 2,300 miles between us! They had the challenge of planning a DC area wedding from the left coast, with the help of a planner and email. The expression on Brooke’s face when we presented her with her bouquet said we nailed it. The vision for the wedding was soft and romantic, with peach and cream tones accented with natural champagne and brown hues for an organic feel. To embrace the fall look, flowers were accented with dried seed pods and pheasant feathers. Brooke’s bridal bouquet featured Juliet garden roses, champagne roses, ivory spray roses, peach calla lilies, and pale pink lisianthus accented with scabiosa and dried lotus pods, dried wheat and seeded eucalyptus. Wayan wore an elegant garden rose boutonniere accented with wheat, feathers, and scabiosa pods. The bridesmaids’ bouquets were similar to the bridal, similar but smaller.
The ceremony took place on a beautiful fall day. A lush seed eucalyptus garland accented the archway at the site, further evoking the magic of a fall garden with touches of stock, roses, spray roses, dried what and lotus pods. Rustic bisque mason jars were filled with wedding flowers in shades of peach, champagne and ivory finished with rustic touches of wheat and seeded eucalyptus.
Entering for the reception, guests were treated with a bisque-toned urn filled with a lush design of hydrangea, roses, stock, and lisianthus in shades of peach, champagne, and ivory accented with rustic touches of wheat, lotus pods and pheasant feathers for a rustic flair. Centered on each of the tables, wood boxes were filled with similar hues and textures.
Ceremony & Reception: Osprey’s at Belmont Bay
Caterer: Spilled Milk
Photography: Anna & Mateo
Flowers: Petal’s Edge Floral Design
Cake: Pretty Cakey
Wedding Coordinator: Geomyra Lewis Events