Europemaxxing and the Café Gourmand: How French Petits Fours Fit the Slow Café Trend
A trend called Europemaxxing is putting long café afternoons on American feeds. The French café gourmand, a coffee served with a few miniature desserts, is the menu item that fits it. Here is how a café, hotel or restaurant can offer one.
Outsourced Pastry Chef for Luxury Caterers: How to Add a Signature Dessert Line at Volume
Luxury clients expect a dessert that looks and tastes the same at event fifty as it did at event one. Here is how a caterer with large monthly volume can add a signature dessert line without hiring a pastry team.
Private Label Petit Fours and Desserts for Coffee Shops and Café Chains
A coffee shop pastry case works best when every location serves the same dessert, made the same way, with no pastry chef on staff. Here is how private label and custom petit fours from Curty's USA fit a café or a multi location group.
Holiday Dessert Pre Orders: How Caterers, Restaurants and Hotels Can Plan a French Christmas Menu Before the Rush
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.