Lookbook
A visual record of the kitchen.
Pastries baked, tables set, and dishes plated — a growing archive from our GTA studio.
The grazing board — cheese, charcuterie, and bread, plated for a private table.
Puff Puff — dressed in chocolate and strawberries for a birthday celebration.
The fruit platter — seasonal, bright, and built to hold a table.
Event catering spread — puff puff, sausage rolls, meat pies, and suya.
House Meat Pie — buttery, hand-folded shortcrust.
The pastry platter — croissants, filled donuts, and fruit pastries.
Mini pancakes on sticks — served with maple syrup and fresh berries.
Pancake tower — fruit layered, dusted, and stacked for a birthday table.
Filled donuts — sugar-dusted and ready for delivery.
Bundt cakes — fresh from the oven, dusted with icing sugar.
Tiramisu — layered, dusted, and set overnight.
Dessert duo — crème brûlée and panna cotta, for a private dinner.
Club sandwiches — layered, boxed, and delivered for a corporate table.
Stuffed buns — each one filled differently, in a row.
Fried rice — rice, peppers, and slow-braised beef.
Private dinner, Rosedale — a Saturday in June.
Sausage Roll — sesame-crusted, peppered filling.
Small Chops Platter — peppered gizzard, samosas, spring rolls.
Puff Puff — pillowy, vanilla-dusted, warm.
Chin Chin — crisp golden ribbons with nutmeg.
The studio kitchen, Greater Toronto Area.
The fold — twelve turns, one long rest.
Egusi, slow — two and a half hours, not one less.
Notes from a private dinner for eight.
The house spread, plated for twelve.
An Evening in the GTA
Private catering, seen from the inside.
A recent evening — suya, jollof, whole grilled fish, samosas, and parfaits, set across a high-rise venue with a skyline view.
Behind the table — the evening, in motion.
The full spread — small chops, samosas, suya, and jollof, set across a skyline view.
Buffet setup — gold chafing dishes and copper heat lamps, dressed for the evening.
Whole grilled fish — peppered, plated, and ready for the table.
The spread — suya, yogurt parfaits, and fresh fruit across one table.
Samosas — fried and served with sauce in gold bowls.
Suya skewers and grilled fish — the anchor of the evening's spread.
Pepper soup — slow, clear, and kept warm in a gold chafing dish.
Individual portions — jollof and fried rice with chicken, served in star dishes.
Yogurt parfaits — granola and berries, stacked and chilled for dessert.
Parfait cups — layered with berries, granola, and cream.
Fried rice and prawn — a single portion, garnished and ready.
Plated portions — jollof and fried rice with chicken for each guest.
Jollof rice — smoky, deep, and served with bone-in chicken.
Jollof with chicken — plated for individual service.
Every portion plated with care — cucumber, chicken, jollof.
Before service — the table dressed, the dishes warming, the evening ahead.
Commission your table