Chocolate Spread
Since 2010, SchokoMus has been conjuring up all kinds of sweet treats with great joy and attention to detail. At first, master pastry chef Irmgard Marte ran the business on her own. But SchokoMus soon became an insider’s secret among chocolate and cake lovers.
Images © Dan Jenson Photography | Irmgard Marte | Ursula Ender
Since 2010, all kinds of sweet delicacies have been conjured up at SchokoMus – Chocolaterie & Patîsserie with great joy and attention to detail. At first, master pastry chef Irmgard Marte ran the business on her own. But SchokoMus soon became an insider’s secret among chocolate and cake lovers—so much so that she now employs three motivated apprentices. When it comes to wedding cakes, Irmgard places special emphasis on providing excellent consultation. The cake should leave a thoroughly positive impression on the bride and groom and their guests and simply bring joy with every bite. Other sweet works of art for weddings are also crafted to order—whether it’s a dessert buffet, a sweet table, a candy bar, or wedding favors (such as the multi-award-winning pralines). Everything is made with great care using the finest ingredients. You can see and taste the difference!
References
A Conversation with Master Pastry Chef Irmgard Marte
In December 2010, Irmgard Marte (39) started a one-woman business as a side job. Three years later, “SchokoMus” in Feldkirch became the main occupation of the master pastry chef, who now employs three apprentices.
What’s your team like?
My team consists of three motivated apprentices who receive excellent training at the shop. They’re actively supported by “Supermom” Aline, who’s always there when a little help is needed.
What sets SchokoMus apart?
We’re very flexible when it comes to spontaneous ideas or completely new creations, because we aren’t bound by a standard product line.
What do you love about weddings?
The wide variety of requests from couples allows us to bring many different creations to life—including, of course, those that are rarely ordered. That’s what makes this profession so wonderfully creative.
What advice do you have for engaged couples?
I’d recommend that engaged couples simply pick up a few slices of cake from us to try—then they can decide at home whether we suit their taste or not. Sending an email with a photo and a price request isn’t very motivating for us pastry chefs, nor does it really make sense when it comes to cakes to base your decision solely on price. Also: Be sure to have us reserve your wedding date well in advance! All other details can, of course, be discussed later—but there are always particularly popular dates when we book up very quickly.
What wedding trends do you notice?
Online trends (Pinterest, Instagram, and blogs) have a huge influence here. Currently, mirror glaze, naked cakes, drip cakes, fresh flowers, and a natural look are especially popular, as are asymmetrical shapes and proportions. We love to draw inspiration from the bride and groom, the stationery, the floral arrangements, and the venue—because the cake should fit perfectly with the overall concept.
How would you like to get married?
I’d like my wedding to be festive yet relaxed. Ideally outdoors, for example by a lake, with sunshine, good food, and of course the most delicious cake ever!
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Interview from June 2019
Wedding Venues in Vorarlberg
Wedding Photographers from Vorarlberg
