We Cater Our Food Delivers
King Cake Season is over, but there's more!
We are working on our menu for St. Patrick's Day and St. Joseph's day, and we will have plenty of delicious treats to offer for both parades starting March 10th!
Shortly after the parade festivities we will begin our easter cakes! We will also have honey glazed hams, potato salad and pulled pork for your easter celebrations.
We will also be participating in French Quarter Fest once again. We will be serving , Pork Debris over Roasted Corn Grits, Shrimp & Grits, and white chocolate bread pudding!
A week after that we will be at Jazz Fest serving Crawfish Strudel, White chocolate bread pudding and maybe something new!
If you can not make it down to NOLA for festival season, we will also be shipping our delicious festival food nationwide!
Starting May, we will be doing heart shaped Wedding King Cakes and Traditional heart shaped cakes for Mothers day
Finally, let's not forget dad on Father's day! As a Father and Grand Father I hope to change all that with some fun Father's day king cakes, Dark chocolate Mousse cakes, and Cheese cakes,
FATHER & SON TEAM
THE BOOK OF KING CAKE
New stuff this year
We have a new web site this year and we are now shipping cakes only as KITS, which means the recipient needs to ice the cake themselves.
We are not doing this to be like the self check out stores, making you do the work, lol. It's just that shipping can effect the look of the cake. You used to be able to rely on the weather to be pretty cold in Jan. & Feb but now it seems like we have these little heat waves that wreck havoc on the icing and cause all kinds of problems. So we made the decision to ship just kits. It can be a fun festive experience to do at a party or with kids. I hope you enjoy the new packaging.
We will be doing many popup flavors this year. Chantilly and Cannoli will come up once a week and crawfish or boudin will be on every Friday.
For our catering customers and king cake walk in customers we are offering soups, salads and sandwiches for take out when you show up at the bakery.
Natalie I. Jefferson Chamber Foundation Academy JCGA-East
I have used Cottage Catering twice now for business breakfast and am extremely impressed with their service and their food quality.
Once you set up an account which only takes a minute you can order yourself on line. If you are not comfortable with that give us a call 504-343-5706 and leave a message and we will call you back that day. You can even leave a text of your order and contact information and we will take care of you. Once you get used to us just text us how many people, the package you want or your usual, and where it's going. We will take care of the rest and call you if we need more info.
We know you are busy planning for your company, your school, your life and you don't want to mess with the details of all the little things needed to have a good productive business breakfast or lunch meeting. New orleans is full of caterers and restaurants that cater and all the delivery services out there make the choices you face confusing. We want you to know that we appreciate your choosing us or just considering us for your important events. We don't take that choice lightly. We will do what ever it takes to make sure that your order is complete down to the last serving spoons and cocktail napkins, that is on time and that it is delicious.
Speaking of delicious, a little about our chef and kitchen. Chef Caluda is a graduate of the Culinary Institute of America, former pastry Chef o the Royal Orleans Hotel, Owner/chef of Sweet Basil's in Panama City FL, opening chef for Flagons Wine bar on Magazine. He has over 45 years of experience in local new orleans cuisine, is well adapt at asian, southwest, Italian, and mediterranean cuisine as well.
We try and do the little things like make all our own salad dressings, make sauces, soups, and gumbos from scratch. Not mixes or out of a can or a freezer bag. We bake most of our own breads, make all of our desserts, follow best practices to make sure your food arrives hot and the best possible condition. We use Louisiana shrimp most of the time, we use wild caught salmon, fresh LA. trout, LA crawfish when we can.