Pastries & Sweets catering in Los Angeles.

The pastry table is the easiest course to get right and the easiest to get wrong. We bake the croissants and muffins for the morning rather than the day before, and the pancakes and French toast come off the griddle in the kitchen and travel hot under cover, so they reach the table soft instead of steamed flat. The fruit is cut the morning of — seasonal melon, pineapple, and berries — and the yogurt-and-granola cups are layered individually so the granola stays crisp until it is eaten, not soggy by the time it arrives.

It is built to round out a savory spread or to stand on its own for a meeting or a weekend brunch. Pair the bakery and griddle with the Eggs & Brunch menu for a full morning, add a coffee and juice service from the Drinks menu, and we will size every platter to your headcount. Everything on this menu is vegetarian; the fruit platter is vegan and gluten-free, and every item is labeled per dish at service so guests can read exactly what they are eating.

Most orders pair the bakery with a hot menu and a coffee service; on its own, it carries a mid-morning break or a light reception. We size every platter to the headcount and deliver it set, so the sweet table looks composed before the first guest reaches it.