Notes from the kitchen
Planning your event · November 3, 2026
Fall is when people start inviting each other over in the morning again. What on the menu suits a brunch table, how to warm the quiche, and when the order needs to be in.
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Planning your event · October 25, 2026
A rehearsal dinner is a full meal the night before a wedding, so dessert is short and quiet. How much to plan, plated or a small table, and what to check if the dinner is at a restaurant.
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Planning your event · October 11, 2026
A bridal shower is usually an afternoon where dessert is the whole menu. How much to plan per guest, what holds up on a table for two hours, and when to book the setup.
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Planning your event · October 7, 2026
The two whole cakes on the menu are built differently and suit different tables. What each one is, how the name gets onto the cake, and the 48 hours a birthday order needs.
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How to book · September 30, 2026
There is no shop to walk into. Everything is baked after you order and delivered to your door, so this is how the order, the 24 hours, and the delivery day actually work.
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The craft · September 21, 2026
French pâtisserie names three meringues and uses all three. Which one goes on a tarte au citron meringuée, and why that is the one that holds its shape.
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Planning your event · September 17, 2026
Where each thing goes when the box arrives: what to chill, what to leave on the counter, and how long each piece honestly holds.
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Planning your event · September 17, 2026
Thanksgiving is Thursday, November 26. What on the menu suits that table, what travels to someone else's house, and the dates that actually matter.
Read the piece The craft · September 17, 2026
A madeleine is a small cake with a short life. Why the hump forms, why the butter matters, and why ours are baked the morning they go out.
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The craft · September 13, 2026
An entremet is built in layers inside a mold and set cold, which is why it looks the way it does and why it is not a sponge cake with frosting.
Read the piece Planning your event · August 11, 2026
Client gifts, board meetings and holiday orders have different constraints than a wedding. What holds up, and when to book.
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Planning your event · August 11, 2026
Buttercream, macarons, meringue and chocolate all behave differently in Texas heat. What holds up at an outdoor event.
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The craft · August 11, 2026
A kitchen that follows the season is not being precious. Fruit picked for shipping behaves differently in a tart.
Read the piece How to book · July 31, 2026
A working timeline for Houston weddings and private events, from first inquiry through the week of.
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Planning your event · July 27, 2026
The honest answer to the question every host asks, broken down by event type, time of day, and whether dessert is the main event or one table among many.
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The craft · July 19, 2026
A real croissant is defined by a process, not a shape. What lamination actually is, and why the good ones take three days.
Read the piece The craft · July 9, 2026
The classic French macaron is naturally wheat-free, but wheat-free and safe for celiac are not the same thing.
Read the piece Planning your event · March 17, 2026
The three classic French dessert formats compared: what each signals, what it costs, and which suits your event.
Read the piece How to book · December 2, 2025
Twelve questions that separate a serious private pâtissier from a vendor who'll cause problems three weeks before your event.
Read the piece Weddings & private events · September 11, 2025
What separates a Paris-trained pâtissier from a wedding-cake vendor, and the questions that tell you which one you're hiring.
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