classic donuts and glazes - $23/dozen (1 dozen minimum per flavor required)
with plain, chocolate, strawberry, white chocolate or maple glaze
plain, chocolate, maple or white chocolate glazed
vanilla or dark or white chocolate glaze with/without colored sprinkles, chocolate sprinkles coconut, or peanuts.
a fluted, ring-shaped doughnut made from choux pastry with a light airy texture. Super delicate and very fancy :)
glazed, cinnamon sugared or powdered
plain, powered, dark chocolate, or white (colored) chocolate. approx 2" diameter
dress up any standard or specialty donut to fit your event theme/decor!
choice of gold, silver, copper or rose gold (best on white or dark chocolate glaze)
course or fine textured in any color
delicate or bold... in any color!
glazed in white, dark or colored chocolate with any "glam" decoration
Add a footnote if this applies to your business
If a self service dessert buffet is an idea you're considering for your event, you might want to rethink that option.
While dessert buffets are still GORGEOUS, unfortunately they now pose a difficult situation to safely display and serve. And, it will be the host's responsibility to ensure guest safety as much as possible.
In pre-COVID days, displays were commonly set up to encourage and invite guests to ponder their selection and help themselves to the abundant array of treats. Now, there are restrictions on how food is presented, and in some regions buffets are strongly restricted or even prohibited. Additionally, there is a greater chance that your guests will not feel comfortable standing in line to serve themselves with utensils touched by others.
Having a plated dessert, such as traditional cake slice, may be the safer option, with guests staying in their "bubble" and knowing that the server will be following protocols. In honesty, I personally think is the best choice at this time.
*IF* a buffet is allowed by your venue (you will need to check your County regulations) then perhaps think about having the desserts served by an attendant instead of self service, and, implement barrier protection and "traffic control" at the dessert table. Or, consider displaying boxed desserts (think, Bento box) that guests can quickly access with little "touching".
GSG is currently brainstorming some clever (and attractive) barrier ideas, and sourcing pretty box options to offer as possible solutions. These ideas will add an additional cost, but it will be well worth the investment to protect your guests and make them feel more comfortable, and allow you to have the wedding dessert as close to your dreams as possible.