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.
Why Airlines and Inflight Caterers Are Investing in Better Desserts
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 New Petits Fours Flavors for 2026 and 2027: Mango Passionfruit, Lychee Rose and More
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.
The Bistro Collection: Full Plate Desserts for Restaurants and Cafés Without a Pastry Kitchen
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.
How to Build a French Grazing Table for Your Next Event
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.
Why More Caterers and Hotels Are Outsourcing Their Pastry Programs
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.
What Is a Petit Four? Meaning, History, Types and How to Serve Them
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.
Elevating Corporate Events and Premium Suites with Restaurant Quality Mini Desserts
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.