Yes of course we are selling Mothers Day Flowers! Be sure to visit our online store to place your order! Right now save $10 on most items and $5 off Sugar Bloom Boxes! This offer ends tomorrow (April 26th) at midnight! 

Join us on April Join us on April 16th for a fun Easter floral workshop for anyone ages 4 and up! Younger children will need assistance! This can be fun for adults too! Create these adorable birds nest floral Centerpieces! $46 each! 
This is also a fundraiser for Zorra Highland Park! $5 from each workshop package purchased will be donated to the Zorra Home and School to help support supplementary learning resources and field trips. 
Call, text or go online to book and order your package 519-608-5949 
In person or virtual spots available for Embro and surrounding. We have virtual kits available for anyone in the Niagara Region.  You will also be able to purchase and do these at your own time and we will send you the video on how to assemble! Each children’s package also includes a juice box and a snack! 
Book for yourself and/or your child! Fun for all ages! 
Deadline to register is April 10th! 
We are extending this workshop virtually to The Niagara region to help raise money for the Langendoen family! Their 4 year old son was recently diagnosed with Luekemia. There will be a base to pick up your kits on Chantler Rd in Fenwick on April 14th. You will receive a how to video with your kit!  You can register online or contact by phone or text 519-608-5949 

Karen Langlois 
Sugar Bloom Floral 
@sugarbloomfloral 

​Langendoen Family 

Christmas Centerpiece Workshop! Join us for this fun event that takes place on December 10th virtullay @ 6:30 be sure to order your materials from Sugar Bloom so that you can take part in this fun Night! There are are a few spots to come and do the workshop in person (located in Embro). All materials can be picked up on December 9th or 10th. PS the tree can be replanted outdoors! 

Contact Karen to book your spot!
519-608-5949 limited spots available! 

Visit the Event link below for more info:

Christmas Centerpiece Workshop! 

Virtual Christmas Urn/planter insert workshop! Join Karen Langlois from Sugar Bloom for a fun night and creating your own Christmas urn! Workshop will be live on our In this this event posting. Check out our page as well as we will try and go live on our Facebook page as well @sugarbloomfloral. 
If your comfortable feel free to invite a few friends to do one with you at your place! 
A deposit of $20 can be etransfered to kelanglois@hotmail.com to confirm your booking. All of the supplies that you will need to create your urn that Karen is designing can be picked up on November 26th and on the 27th during the day. Pick up at 64 James st. Embro. Remaining balance can be paid when supplies are picked up. 
Cost is $60 total. 
For the ribbon you have a colour choice of traditional red Christmas plaid or gold. You can purchase the red and black plaid as you see in the photo for an extra $2 dollars. Bows will be pre made for you. Text to book your spot! 519-608-5949

Deadline for booking is Friday November 20th!

As an added bonus $2 from each purchase will be added towards the Embro splash pad poinsettia fundraiser!


Text or call Karen 519-608-5949 to book

​Zucchini Banana Bread


3 over ripened bananas -mashed 
1 1/2 cups all purpose flower 
1/2 -3/4 cup shredded zucchini 
1 cup white sugar 
2 large eggs 
1/4 cup vegetable oil 
1tbsp coconut oil 
3 tbsp softened unsalted butter 
sprinkle sea salt 
1 tsp baking soda 
1 tsp vanilla extract 


Preheat Oven to 350 Degrees. In a large bowl add flour, mashed banana, shredded zucchini, white sugar, 2 large eggs, veg oil, coconut oil, butter, sea salt, baking soda and vanilla extract and mix by hand everything together until all is combined well. In a regular sized greased, loaf pan add batter and place in preheated oven for approx 60 mins. Use a tooth pick to check if centre is cooked. 

Your wedding is one of the most important days of your life! So make it as special as it should be! Its always nice to choose a theme or overall look that can help set the stage! Check out this Parisian inspired wedding theme that has all of the gorgeous elements to bring your decor to life! 
​
Photographer & Co-planner | @amandaverhoeve
Planner | @maguireevents
Venue | @langdonhall
Florist | @sugarbloomfloral
Stationery | @lizkotsamanesdesigns
Tablescape | @simplybeautifuldecor
Dresses | @sewstylishweddingworks
Model | @lizziiegannon
Hair | @saraschair
Makeup | @makeup.by.elisha

​Simple and Delicious Fruit Salad 
Serves 4 

4 cups chopped strawberries 
2 cups red or green seedless grapes sliced in half 
1 small (approx 3/4 cup) can of peaches (chopped) - remove juice 
1/2 cup vanilla pudding 
Whipped Cream 
1/3 cup flour 
1/3 cup melted butter 
1/4 cup white sugar 

In a small bowl mix together flour, melted butter, and sugar until you get a crumbly texture. Then pour onto a greased cookie sheet and bake at 325 degrees for approx 5 mins until crispy and browned - do not burn. Remove from oven and let cool. 

In a large bowl add all chopped fruit as well as chopped canned peaches. Then mix in vanilla pudding and place into fridge until ready to serve. 

Pour equal amount of fruit into bowls then top with crumble mixture and then top with whipped cream. 

​7 Layer Salad 


2 BNSN chicken breast - Marinated in apple cider vinegar and garlic powder 
1 cup shredded carrots
1 cup chopped cucumber 
1 cup chopped tomato
2 cups cooked and chopped kale 
1 cup chick peas 
2 cups spring mix salad

Dressing: 
1/4 cup honey Dijon mustard 
1/8 cup honey 
1/4 cup olive oil 
1/8 cup chopped white onion 
Generous sprinkle salt 
Squeeze 1/2 lemon 
1/8 cup apple cider vinegar 

Sauce for Chicken:
1 whole garlic - roasted and mashed 
2 tbsp pesto 
1/4 cup goats cheese 
2 tbsp coconut oil 

Sprinkle chicken breast with salt and pepper and garlic powder and marinate in apple cider vinegar for 1 hour. Then grill on BBQ (400 degrees) for 6-7 mins on each side. Then place on cookie sheet and spread sauce for chicken on each breast and place in oven for 20 - 30 mins at 350 degrees. Take out of oven and let cool for a few mins then slice each piece. 

To plate add cooked kale and then top with chick peas, then add grilled chicken, spring mix, cucumber, tomato and carrots and then stir dressing and drizzle over top. Top with croutons or cashews. 

Fish Taco Salad

Serves 4

2 fresh or frozen (approx. 1/2 lb. each) tilapia 
6 cups chopped romain lettuce 
2 cups chopped iceberg lettuce 
1 cup diced tomatoes 
1/4 cup chopped red onion 
1 cup chopped red pepper 
1/2 cup sliced black olives 
1 avacodo sliced 
1 cup shredded marble cheese
2 tortilla shells
1 cup seasoned bread crumbs 
1 egg 
1/4 cup franks hot sauce 
1/4 cup vegetable oil 
1 tsp garlic powder 
Salt and pepper, and Cayenne pepper 


Dressing:

1/3 cup mayonnaise 
1/4 cup franks hot sauce 
1/4 cup olive oil 
2 tbsp lemon juice 
1 tbsp suger 
1/4 cup finely chopped pickles 

Sprinkle with Sea salt and pepper and marinate tilapia fillets in a mixture of 1 egg, 1/4 cup franks hot sauce, veg oil, tsp garlic powder for 2 hours in fridge. Then Take tilapia fillets and dip into seasoned bread crumbs on each side. Then fry in frying pan until each side is crispy and fish is cooked. 
Cut tortilla shells into small slits (bite size for salad) 
On a well grease cookie sheet add sliced/shredded pieces  of tortilla slits  and sprinkle, sea salt, with garlic powder and cayenne pepper. Bake in a 375 degree oven for 15 minutes or until crisply. 

In a large bowl mix all other salad ingredients including Romaine and iceberg lettuce, red onion,tomato, red pepper, sliced black olives and fresh avocado. Add dressing. Then add crispy tortilla slits and mix well together. Plate and top with cooked tilapia fillets. Sprinkle with shredded marble cheese. Enjoy!