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Graham Terhune Photography
university florist bridal bouquetBouquet by University Florist.
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mina's studio bridal hairHair by Mina's Studio.
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Marissa Joy Photography
wedding dessert tableDesserts by DaisyCakes.
university florist bridal bouquet
mina's studio bridal hair
wedding dessert table
Say goodbye to the shabby-chic soirees of 2012 and hello to a new age of elegant affairs with retro flair. The 2013 bride is all about sophistication, and she’s looking for new, modern ways to interpret a classic feel.
Brides are lusting after ultra-luxe everything for their big day, especially when it comes to the perfect dress. “Lace continues to gain in popularity, as a covered chest and sleeves add both elegance and glamour to any gown,” says Molly Hanes, women’s manager and personal shopping specialist for Julian’s. “With silhouettes that are more form fitting and less voluminous, more emphasis can be placed on attention to detail, like lace and color.”
And when it comes to color, designers are opting for lots of it. “Rather than focusing on white, bridal designers are encouraging brides to find a color that is complementary to their skin tone,” says Hanes. She says crimson red will be big, but that pastels and softer shades, especially blues and pinks, are often included in skirts and sashes. If color intimidates you, try wearing it on your feet: More than ever, brides are choosing to wear a bright pair of heels for a pop of color under their dress.
HAIR AND BEAUTY
In keeping with the trend of elegance, the up-do is as popular as ever, but with some “twists” in its styling. “What we’re seeing now is a braided chignon, a low bun that incorporates a lot of intricate braids,” says Anna Wolford, a stylist at DB Sutton & Co. She adds that another popular trend is a retro ’20s or ’40s look with finger waves or a faux bob.
Many brides are opting to keep their makeup simple. “Brides are definitely leaning more toward a natural look,” says Lachelle Hodge, salon manager at Mina’s Studio. “But false lashes have also been big, and subtle lip colors in nudes, pinks and wines.”
White bouquets are a classic option and are timeless in simplicity and beauty. “Our brides tend to want traditional, all-white bouquets – even for their bridesmaids,” says Kathy Buck, co-owner of Purple Puddle. Romantic and lush, peonies are a popular bloom of choice among brides this year, she adds.
Kristina Reese, a floral designer for University Florist who has worked in the industry for 15 years, is seeing more brides adopt a vintage style. “A lot of people are wanting this old, vintage, steampunk look – Victorian with kind of an Anthropologie feel,” she says.
Weddings are transforming into full-blown parties lasting late into the night. Therefore, menus are changing to fit a more playful atmosphere.
“Brides are getting away from the traditional wedding food, and what we’re seeing instead are things like mini pulled-pork sliders, sweet potato fries and shots of microbrews,” says Heidi Werner, director of catering at The Carolina Inn.
For wedding favors, couples have two criteria: local and fresh. “With favors, everyone used to give almonds or chocolates,” Werner says. “Now brides are thinking about their location and what that state produces. In North Carolina, for example, everyone’s giving honey. Biscuit bars are a big thing we’re seeing at the reception – everyone gets to make their own and then pick a jar of locally made jam to take home. People are taking a look at their environment and finding favors that are going to mean something to their guests. They want it to be useful.”
Reception decor is also fresh, combining natural, outdoorsy elements with elegant details.
When it comes to cake design, bakeries are taking cues from the fashion industry. “A lot of the cake patterns we’re seeing are right out of fashion trends, such as chevron and ombre,” says Sugarland co-owner Katrina Ryan.
Tanya Catolos, owner/pastry chef at DaisyCakes in Durham, says her shop is doing more dessert tables for weddings to offer a wide variety of sweets. Ryan agrees that mini desserts are an excellent option for a large reception, especially if you’re trying to accommodate gluten-free or vegan guests.
“A dessert table gives you more opportunity to play around with themes or color. If brides have a color scheme to work with, it’s easy for us to play into that scheme with different frostings or accents,” Catolos says.
Again, 2013 is all about glamour with retro styling: “Ring styles have moved to the more simple, architecturally elegant pieces,” says Kathie Stansell, sales manager for Grimball Jewelers.
Designer/goldsmith Wren Hendrickson, who owns Goldworks in University Mall along with her husband, Ted, says she’s seeing a rise in rose gold, adding that women are more oriented toward femininity and delicate pieces. CHM