Each week, we feature a couple from our latest issue.
Megan and Adam Baas’ love affair started over a corn dog appetizer when Adam suggested dinner at Arch City Tavern after hearing of Megan’s love of fair foods. “It was a subtle but very sweet start to the beginning of our story,” she says.
Their love story continued with a surprise engagement at Olden View Park in Cincinnati with family nearby to take pictures and celebrate. Then the two began a new chapter of their life together at the beautiful Franklin Park Conservatory and Botanical Gardens, where they were married by Adam’s cousin.
The reception included not only the beautiful scenery of the conservatory’s Wells Barn, but also a cake made by Stephanie Whitcomb, pastry chef at Jeff Ruby's, and doughnuts from Peace, Love, and Little Donuts to boot.
Wedding date: Sept. 21, 2019
Wedding colors: Navy, wine and gold
Attendants: Nine bride’s attendants, eight groom’s attendants, two flower girls and a ring bearer
Bride wore: Gown from Luxe Redux Bridal, Sara Gabriel earrings and veil, bracelet from Esty and shoes from David's Bridal
Hair and makeup: Shear Hotness and Makeup by Elizabeth
Groom wore: Suit from Pursuit, tie from The Tie Bar, shoes and belt rented from The Black Tux, and tie clip from Etsy
Rings: Engagement rings from Leo Alfred Jewelers and wedding bands from The Diamond Cellar
Bridesmaids wore: Gowns from Gilded Social
Groomsmen wore: Suits from Pursuit
Ceremony: The Wells Barn at Franklin Park Conservatory and Botanical Gardens
Reception: The Wells Barn at Franklin Park Conservatory and Botanical Gardens
Cake: Baked by Stephanie Whitcomb, pastry chef at Jeff Ruby's
Doughnuts: Peace, Love, and Little Donuts
Florist: The Flowerman
Photographer: Nicole Dixon Photographic
Videographer: Brandon Rohrig Productions
Reception tunes: DJ Night Music
Transportation: Short North Trolley Co.