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It’s charcuterie season at Guilty Sweets

Submitted Photo Sarah Massey, of Guilty Sweets, creates charcuterie creations like the one shown here.

Guilty Sweets, at 3 1st St. SE Suite 2, offers sweets and savories. On any given day you can visit the Patisserie and find French macaroons, tarts and eclairs, not to mention a wide variety of flavorful and unique cupcakes and other delectables.

Sarah Massey began her sweet and savory journey in 2020, working out of a church kitchen, delivering to clients and preparing dessert and charcuterie tables at events. Massey decided the sweets would not carry the storefront alone, so she began the art of charcuterie.

“Charcuterie is French for cured meats,” said Massey. It also is an artful arrangement of meats such as prosciutto, salami, capocollo, cheeses and spreads such as Boursin, crackers, Baguettes, fruits, dips, nuts, some bell peppers and some chocolate for aesthetic. Massey prepares handmade rectangular cedar boards, stained with a food safe ebony color, along with handles that she makes herself, in house.

“As not to leak flavor into the desserts,” Massey said she does not include the sweets, apart from chocolates, on her trays. Normally, at an event there would be a dessert table, and the charcuterie items at a separate table. Massey said she provides three board options in store and also prepares 4-, 6-, and 8-foot charcuterie tables for events.

Massey keeps busy making up these delicious boards and baking treats, as well as doing up to four events a month. These last few months, with office parties and the holidays, did not leave a lot of availability for walk-in orders.

Massey said although she would prefer to make customers a charcuterie, she provided a few pointers to make a charcuterie at home. To make a meat rose or river on the charcuterie board, use the oil of the meat to adhere the meat into the design.

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