d'Elissious has been featured in Brides.com, Style Me Pretty, The Knot,
Aspen Magazine, Aspen Peak, and Confetti Magazine.
Below is an excerpt from the Aspen Peak article.
Elissa Buckley, (pictured in center) d'Elissious Cake StudioAnd then there’s the go-to chef for weddings and other celebrations: Elissa Buckley of d’Elissious Cake Studio of Aspen. A regular at the Willits winter indoor farmers’ market, where she features a selection of oh-so-yummy cookies, breakfast pastries and cupcakes, this former pastry chef at The Little Nell is best known for what she loves most: butter cakes (versus oil-based) finished with French-style buttercream.One bite of her golden velvet cake with cream cheese frosting draws an amazed reaction. Buckley laughs aloud. Not an unusual response, she says. The flavors are complex, varied and exciting, anything but excessively sweet. “It should never be too sweet. It should have depth of flavor and subtleties just like a good savory dish,” she says of the dessert course. “[It should] put a smile on your face and make you say, ‘That was a good all-around meal.’ You have that lasting impression.”For the entire article - http://aspenpeak-magazine.com/dining/articles/aspens-sweetest-pastry-chefs
And then there’s the go-to chef for weddings and other celebrations: Elissa Buckley of d’Elissious Cake Studio of Aspen. A regular at the Willits winter indoor farmers’ market, where she features a selection of oh-so-yummy cookies, breakfast pastries and cupcakes, this former pastry chef at The Little Nell is best known for what she loves most: butter cakes (versus oil-based) finished with French-style buttercream.
One bite of her golden velvet cake with cream cheese frosting draws an amazed reaction. Buckley laughs aloud. Not an unusual response, she says. The flavors are complex, varied and exciting, anything but excessively sweet. “It should never be too sweet. It should have depth of flavor and subtleties just like a good savory dish,” she says of the dessert course. “[It should] put a smile on your face and make you say, ‘That was a good all-around meal.’ You have that lasting impression.”
For the entire article - http://aspenpeak-magazine.com/dining/articles/aspens-sweetest-pastry-chefs