Holiday dessert menus get decided long before December. Here is how caterers, restaurants and hotels can plan early, and what is in the Curty’s USA Christmas Collection. Pre orders close November 1st.

Inflight catering is growing fast, and dessert is no longer an afterthought on the manifest. Here is what that shift means for airlines and inflight caterers sourcing a premium dessert program.

Six flavors from our 2026 to 2027 collection, from mango passionfruit to lychee and rose. Here is what is in each one and how to put them on a platter.

A full plate dessert takes the same craft as a bite size petit four, just without a pastry chef on staff to make it happen. Here is how the Bistro Collection fits a restaurant or café menu.

Grazing tables are one of the defining entertaining formats of 2026. Here is how to build one around French petits fours and hors d'oeuvres, with a step by step plan and a checklist.

An in house pastry program is more fragile than it looks. Here is why caterers and hotels are outsourcing production, how to run the numbers, and what to ask a wholesale partner.

Petit four means small oven in French, not small dessert. Here is the meaning, the history, the main types of petits fours and how to serve them today.

From premium suites to corporate galas, restaurant quality mini desserts are the new standard for VIP hospitality. Here is why bite size works and how to build a menu around it.