The long table
Set end to end and crowded on purpose. Cheesecake, cookies, cups and cakes, so nobody has to choose once.
A whole table, set and styled
Not a tray dropped off. Stands at three heights, filled end to end, and I build it on site.
Stands at three heights
A dessert table has to read from across the room. That is what the stands are for, and I bring them.
By the hundred
Cookies and cups for a headcount. Tell us how many people and we will tell you how much to put out.
Dessert charcuterie
Built out on the board, sweet or sweet and savoury, styled where it is going to stand.
What I bring
Dessert tables
I build it where it is going to stand, not in my kitchen.
- Stands at three heights, and I bring them
- Boards, linens and risers
- Cheesecake, cookies, cups and cakes
- Set and styled on site
Grazing spreads
Built out on the board, sweet or sweet and savoury.
- The board itself
- Sweet side, always
- Savoury side if you want it
Weddings
The tiers, the cutting cake, and the whole table around it.
- Tiered cake, doweled to travel
- A cutting cake for the photographs
- The dessert table beside it
- Delivered and set before doors
Corporate and church events
Counted to the headcount, so nobody is cutting anything.
- Individually served, one each
- Delivered and set before doors
- Trays collected after
Festivals and markets
The sheet I pack for myself when I am the one setting up.
- The booth and the tent
- Whatever is baking that week
- Card or cash at the table