In 2020, after years in event floristry, I set out to create a business rooted in sustainability and creativity. My work focuses on foam-free design and locally grown flowers, reducing impact while celebrating natural beauty. I also grow organic blooms at Jardin de Buis, which often find their way into my designs.

For brides, I craft one-of-a-kind celebrations that honor both love and the planet—sustainable weddings that feel deeply personal and environmentally mindful.

Becky Geisel is a self-taught, passionate chef who has developed her heightened palate and honed her cooking techniques and skills over the past 30 years. Becky attended Parsons School of Design where she formally trained in the visual arts.  Becky went on to graduate from Centenary University, summa cum laude, earning a degree in design. Following graduation, Becky pursued a career in the jewelry industry and has been recognized for many prestigious achievements in that field and beyond.

Growing up in rural Hunterdon County, New Jersey, Becky lived and worked in the heart of the garden state’s farming district where she enjoyed bountiful whole foods and country living. Becky’s childhood experiences are at the root of her passion for food and led her into a new direction that brings together a unique combination of design and culinary arts. In 2006, BEX was born. Over the last fifteen years, Becky has evolved BEX into a lifestyle food company specializing in fresh, simple, whole food with attention to customer service. Becky continues to immerse herself into the current and future food culture, working with well-established nutritionists, chefs and writers to grow her business and establish BEX as a well-positioned brand in today’s expansive food industry.

I started my culinary journey in one of the most progressive and abundant cities in the Bay Area, California, where I studied holistic nutrition and alternative ingredient cuisine.  After taking advantage of the local and seasonal scene, I returned back home to continue my craft in some of the area's best restaurants, focusing anywhere from raw vegan dishes to new American cuisine. I have infused the experiences of working at Pure Food and Wine (NYC), Café Matisse (NJ), and James on Main (NJ), to name a few.

In 2020, The pandemic led me away from small restaurants and pushed me to create something of my own while keeping quality ingredients & health in mind. What started out as a gluten free online bakery has transitioned into a full-service boutique catering company. We are ever changing with the demands of the public but follow the same mission; to provide nutritious, quality, seasonal, farm to table cuisine & desserts.

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In 2020, after years in event floristry, I set out to create a business rooted in sustainability and creativity. My work focuses on foam-free design and locally grown flowers, reducing impact while celebrating natural beauty. I also grow organic blooms at Jardin de Buis, which often find their way into my designs.

For brides, I craft one-of-a-kind celebrations that honor both love and the planet—sustainable weddings that feel deeply personal and environmentally mindful.

In 2020, after years in event floristry, I set out to create a business rooted in sustainability and creativity. My work focuses on foam-free design and locally grown flowers, reducing impact while celebrating natural beauty. I also grow organic blooms at Jardin de Buis, which often find their way into my designs.

For brides, I craft one-of-a-kind celebrations that honor both love and the planet—sustainable weddings that feel deeply personal and environmentally mindful.

In 2020, after years in event floristry, I set out to create a business rooted in sustainability and creativity. My work focuses on foam-free design and locally grown flowers, reducing impact while celebrating natural beauty. I also grow organic blooms at Jardin de Buis, which often find their way into my designs.

For brides, I craft one-of-a-kind celebrations that honor both love and the planet—sustainable weddings that feel deeply personal and environmentally mindful.

In 2020, after years in event floristry, I set out to create a business rooted in sustainability and creativity. My work focuses on foam-free design and locally grown flowers, reducing impact while celebrating natural beauty. I also grow organic blooms at Jardin de Buis, which often find their way into my designs.

For brides, I craft one-of-a-kind celebrations that honor both love and the planet—sustainable weddings that feel deeply personal and environmentally mindful.

In 2020, after years in event floristry, I set out to create a business rooted in sustainability and creativity. My work focuses on foam-free design and locally grown flowers, reducing impact while celebrating natural beauty. I also grow organic blooms at Jardin de Buis, which often find their way into my designs.

For brides, I craft one-of-a-kind celebrations that honor both love and the planet—sustainable weddings that feel deeply personal and environmentally mindful.