Why our dough takes seventy-two hours
A Neapolitan-style dough, proofed for three days with no instant yeast, from a mother dough thirteen years old. What that does, and why it matters.
Author
ojas
What the word organic is allowed to mean here
In British Columbia it is a regulated term, not a mood. What certification actually covers, and what to ask a caterer.
Five things every office lunch gets wrong
Ordering for a team is not the same as ordering for yourself. The mistakes are predictable, which means they are avoidable.
Catering for a fitness brand is not catering for an office
When food is part of the programming, portioning, protein and timing stop being preferences and start being the brief.
What is actually in season in BC right now
A month-by-month look at what our farmers are picking, and what that means for your menu.
Healthy catering that people actually eat
The failure mode is not unhealthy food. It is healthy food that comes back to the kitchen untouched.
Catering for allergies without making it awkward
Labelling, separate prep, and asking the right question at booking — how we handle it.
Where meat belongs on a menu built around vegetables
Not a compromise and not the centre of the plate. How we think about proportion, quality and cooking it for a crowd.
Why we cook the morning of your event
Nothing is made days ahead. Here is what that costs us and why it is worth it.
High tea, run as catering
Savoury first, then scones, then sweet — and the tea itself, which is the part most caterers skip.