Brûlée

Inspired by the classic French dessert, this piece draws directly from the elegance and decadence of crème brûlée — a silky custard topped with a caramelized sugar crust that cracks with the tap of a spoon. The name itself translates to “burnt cream,” a nod to the signature sugar topping torched to perfection right before serving. For me, this design is more than culinary inspiration — it’s a return to my roots. Before Hatrimony, there were late nights and long shifts executing catering events at the historic Columns Hotel in my beloved New Orleans. Every so often, we’d be asked to help prepare crème brûlée for guests, which required the very same torches we now use to burn, distress, and age our headpieces. Full circle moments like this don’t happen by accident. This piece is a tribute to those memories — to the aroma of caramelizing sugar, the gold-to-amber tones of the crust, and the garnishes that elevated the dish from simple to sensational. Each color was intentionally chosen to