What Goes Into a Lutz Wedding Cake?
From the cascades of Marzipan flowers to the fresh-sliced strawberries, you can tell everything about a Lutz wedding cake is hand-made. The bakery employs 34, each with a specialty and workbench of his or her own. Some bake, some create frosting, some decorate, and yes, some slice strawberries. Our team of experts works overnight so everything is fresh in the morning.
230 Years of Tradition
It started – fittingly – in the Black Forest region of Germany. Christian Lutz, an ancestor, opened his pastry shop in a village there in 1770 and the Lutz family has been baking ever since. Preserving this tradition was the vision of Mr. and Mrs. Fred C. Lutz when they opened their shop in its present location in 1948. This tradition shapes their working methods and ingredients and really is what puts a Lutz cake in a class by itself.
A Unique Taste Experience
“Very Light, and Not Too Rich”
Fresh fruit, fresh eggs, pure whipped cream and sweet butter (with no artificial flavors or preservatives) make a Lutz cake taste as exquisite as it looks. But although they look incredibly rich, the flavor is surprisingly light and nuanced. Combined with endless choices for cake layers, frosting and filling, the unique subtly of taste will make a Lutz wedding cake memorable to everyone on your guest list.
Choose From Our Portfolio or Build Your Own
The Lutz bridal consultation staff’s first priority is to make the bride’s vision a reality. An extensive photo portfolio helps to firm up ideas or inspire new ones. They also have the ingenuity to create to very detailed specifications. Whether it’s fountains, bridges, Marzipan figurines or flowers, or the latest geometric design, there is almost no limit to their capabilities. Please note that a production limit per year guarantees extraordinary care, attention and ingredients for each wedding cake, and it is best to get on the waiting list. We also offer complimentary tastings.
The Awards Pour In
In 1990 Lutz received the Jim Beam/Chicago Magazine “Best Desserts” award, along with the “Best Desserts” of the 1992 and 1993 Chicago Magazine Reader’s Restaurant Poll. They were named “Retail Bakery of the Year” in 1996 by Bakery Productions and Marketing Magazine. In 1997 Chicago Retailer’s Bakery Association Marketplace Convention and Exhibition gave them the “Award of Excellence.” James Ward proclaimed in his July 2003 review he’s “still nuts about Lutz.”