About us
We build platters the way we would lay a table for ourselves — by hand, without rushing, and without settling for "good enough".
It starts at the market early on the morning of delivery. We have bought our cheese from the same supplier for years, and we pick the herbs and fruit by hand. Anything that would not look right on a board we simply do not buy, and we change the selection instead.
Every platter is laid out by hand. A large meat-and-cheese board takes about an hour: the prosciutto is laid in waves, the cheeses are arranged by increasing intensity, and nuts, grapes and figs go in between. This is not a plate of cold cuts — the difference is visible immediately, and it is exactly why people come back.
We never assemble platters in advance, as a matter of principle. Everything is built on the morning of delivery, which is why the cut fruit stays firm, the herbs do not wilt and the caviar on the blini does not sink. It limits how many orders we can take in a day, and we accept that deliberately.
We work from a home kitchen and hold no kashrut certificate. Some platters contain pork and fish. We say so plainly, so you can decide for yourself.