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Jelly Belly Candy Couture Dresses up Tours

FAIRFIELD, CA, Feb. 28, 2013 --- Wearable met edible on the runway for an haute couture fashion show to benefit For the Love of Chocolate Scholarship Foundation, which aids students of The French Pastry School of Kennedy-King College at City Colleges of Chicago. Now a handful of the show-stopping gowns and accessories featuring Jelly Belly® jelly beans and confections created by pastry chefs and designers will go on display at the Jelly Belly Tour and Visitor Center in Pleasant Prairie, Wis.

Jelly Belly Candy Company supplied candy to 25 talented pastry chefs and designers through a partnership with the French Pastry School. The candy couture piece made their runway debut at the exclusive For the Love of Chocolate Annual Gala last month. Jelly Belly is enlisting popular opinion through Facebook and Pinterest to help pick the favorites of the bunch.

The candy couture exhibit will be on display at Jelly Belly in time for Easter. Gowns scheduled for public display at Jelly Belly include two from students in Chicago's After School Matters culinary program. Two teams of high school students in the program took the runway challenge to a new level, adorning handbags, designing jewelry and even going so far as to use special edition Jelly Belly playing cards as clever design elements.

For information about the Jelly Belly Tour and Visitor Center in Pleasant Prairie, Wis., please call 866-868-7522. For more information about Jelly Belly jelly beans and Confections by Jelly Belly®, please visit www.jellybelly.com or call 800-522-3267. Connect with us on Facebook, YouTube, Pinterest and Google+.

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A dress made of Jelly Belly jelly beans and other confections created by students in Chicago's After School Matters culinary program greets attendees at the For the Love of Chocolate Foundation gala.
Jelly Belly jelly beans and Gummi Bears adorn a colorful corset dress by designer Lori Mueller; photo by Roxana Harag.
Jelly Belly jelly beans add refined detail to this sassy cocktail dress by Chef Courtney Clark; photo by Roxana Harag.