24 SOUTHERN SENIOR MAGAZINE | Summer 2019 hile many decisions are part of the process of planning a wedding, the selection of the wedding cake can be one of the most enjoyable, especially when you choose a trusted name like Paul’s Pastry Shop in Picayune. For decades, Paul’s has been a place where brides and grooms continuously choose to trust for their wedding cakes. Yes, there are many bakeries and individuals for the creation of the wed- ding cake, but when you ask those who choose Paul’s, their rea- sons seem to be evident over and over: Trust and experience. Paul's Pastry Shop began decorating wedding cakes 49 years ago. Over the years, wedding cake decorations have evolved from dec- orating in all buttercream icing to the current time of "Just - about - anything - Goes!" Cakes have fondant, fresh flowers, lots of icing to "Naked" Cakes. Wedding Cake colors have evolved from Bright Whites & Ivories to Black, Metallic Golds & Silvers, and every color in the rainbow. Wedding cake toppers have gone from the little Traditional Bride & Groom toppers to Sports & Military Couples, Monograms, Rustic Burlap, and more. Wedding Cake flavors have also evolved from White Vanilla or Butter Flavor to Layers of Cheesecakes, Gourmet Champagne & Raspberry Amaretto flavors, and Cupcake and Cookie Cake layers. Everything Goes is now the New Traditional Wedding Cake Style. Ms. Renee Thomas and her soon to be husband Terrion Johnson, both from Angie, Louisiana, summed up their decision to trust their cake to Paul’s for their July wedding. “It’s a no brainer. We’ve been coming here forever for all our birthday cakes and everything. People ask us ‘you’re going to drive there again?’, Renee said. Terrion quickly added, “Yes we are.” By Carey Meitzler GM of Pearl River Communications, Inc. Pictured above: Sherri Thigpen and Jacy Lynn Barajas W For Wedding Cakes, Paul’s Pastry Has What It Takes Tiffany Wilson helps Renee & Terrion find their perfect wedding cake.