THE GRAZE ANATOMY · TORONTO
And why the hosts who serve it spend the whole evening hearing about it. A two minute read before your next occasion.
Yes, these are the boards from your feed. The same ones people stop and whip out their phones for. It has that effect in person too.
THE LIST
You've seen it made and delivered. Here's why 9,000 Toronto hosts chose to host with us.
Nine thousand Toronto hosts got here before you. Ask them why they keep ordering and they'll likely mention the quality, presentation, and level of care. And, of course, the compliments.
It arrives looking exactly like the photos.
Every board is built in the same ten steps, in the same order. The heavy ingredients go on first and form a structure, which is why the board looks generous and why it survives the drive. Meats stay fanned. Cheeses stay stacked. The lid lifts and it looks like the picture you tapped on.
Nothing about the drive is left to luck. Every board is inspected twice before it leaves: once by the team that built it, once by the driver who delivers it. Then it rides in an engineered cooler. Dry ice in summer. Carried flat. Always. The photos below are not aspirational. They are documentary.
It looks like what it costs. Your guests clock that from the doorway, before anyone says a word.
"Completely blown away. Layers of goodies under what you can see in the picture. The best charcuterie board we have ever had."
Mary U. · Five star reviewA tiny menu, to focus on doing it well.
No cooking. No baking. One thing, obsessed over daily since board one, which is exactly why every detail looks intentional. Because it is.
The refusals run deeper than the menu. No cheaper ingredients, at any order size. No cooking. No fruit placed where its moisture would ruin the charcuterie. The list is short. We hold it absolutely.
Guests can taste that kind of focus, even when they can't name it. You'll just smile. You're the one who knew where to go.
It shows up in the window you choose.
Pick your delivery window at checkout and plan the party around the food, not your day around a delivery guess. Live tracking the whole way, so you know exactly when to open the door. Condo lobbies and office towers included. Backed by our on-time delivery guarantee.
Need it today? Order before 10AM for same day delivery. Either way, you answer the door looking like someone who had this handled all along. Because you did.
"It really was a show stopper. Sophie took care to deliver as close to showtime as possible, so the board was fresh and ready to go."
Ellie A. · Five star reviewTHREE REASONS IN
Your next occasion is closer than you think.
Pick a board and a window now, or hold your date and decide the details later. The compliments are already yours.
Styled by hand, in house.
Up to 18 cheeses and charcuterie, layered deep by our own stylists. Generous enough that nobody has to hover politely.
Nobody styles a board unsupervised in their first month. Small boards take six weeks to learn, the large ones three. The board takes forty minutes. The forty minutes took two months. Even the dehydrated lemon garnish takes two days to make, and most guests will never eat it. It is there because the board looks finished with it, and slightly less finished is not something we deliver.
Everyone photographs it before they touch it. And every one of those photos makes your party look like the one to be at.
"Too pretty to consume."
Joshua A. · Five star reviewIngredients worth naming.
Not "a French cheese." Château de Bourgogne, made in Burgundy with pure, unwhipped cream instead of crème fraîche, so it spreads like room-temperature butter. It's the first thing to disappear. Every event.
The blue is Bleu Bénédictin, made since 1943 by monks at the only cheese-producing abbey in North America, pierced and ripened 90 days in the abbey cellars. We top it with fresh Ontario honeycomb, so even the guests who think they don't like blue give it a shot.
Add twelve month Comté sliced for symmetry, Coppa Piacentina, Truffle Manchego, foie gras that handles like soft butter so every slice is cut by hand and fanned, and handmade strawberry white chocolate from Hot Shot Chocolate. These are not names anyone stumbles into. Your guests will ask what they're eating, and the answer says everything about the person who chose it.
Every guest is thought of.
Dietary accommodations are handled when you order.
Your guests remember that. The host who thought of everyone, without making a thing of it.
Tell us when you order. And consider it handled.
9,000 hosts already know.
Client dinners, office parties, birthdays that mattered.
The reviews keep using the same words: showstopper, blown away, best we've ever had. Every one of those words was said to a host first. That's the part they keep coming back for. And close to fifteen thousand boards in, Sophia still checks every large order herself.
900+ five star Google reviews
All sent in by hosts. We just delivered the boards.
Fair questions
The four questions every host asks first.
How long can I leave it out?
Out of the fridge ten minutes before your guests arrive. Serving utensils are already in included. It holds at room temperature for four hours, so your event can run long.
Will it be enough?
If you're torn between two sizes, go up. We always recommend sizing up on charcuterie as our recommended sizes are for appetizers to your event.
For example: we once sent three sixty-person boards to a two hundred person event. They were gone in an hour.
Is it actually fresh?
We reject berries constantly. One day short of peak and they don't make it into the box. Prosciutto layered wrong gets restyled. A crumbled cut never leaves the kitchen. Most of our quality control is things you'll never see missing.
What if something goes wrong?
We are committed to providing you an exceptional experience when hosting with our boards.
After years of operations, we have learned and designed our processes to be as flexible and as accomodating as we can be.
For example:
In our first year, a driver took a corner too quickly and a board arrived damaged. He turned around, we rebuilt the entire order, and it was delivered in time for the event. Then we had engineers design our coolers. Fifteen thousand boards later, we still use them to preserve their freshness.
THAT'S THE LIST
Seven reasons.
One reputation.
Your guests get the best, and they'll know it the second they walk in. Every compliment lands exactly where it should.Your guests get the best, and they'll know it the second they walk in. Every compliment lands exactly where it should.
THE BOARDS
Sized for your guest list.
Real prices, no quote forms. Choose a size, choose a window, and it's done.
THINKING AHEAD
Hosting something soon? Hold your date now.
The dinner party you keep meaning to throw. The client evening. The birthday that matters. Weekends and holidays book up first. Tell us your date and we'll hold it, then check in at the right time to plan the board with you. That's the whole arrangement.
THINKING AHEAD
Hosting something soon? Hold your date now.
The dinner party you keep meaning to throw. The client evening. The birthday that matters. Weekends and holidays book up first. Tell us your date and we'll hold it, then check in at the right time to plan the board with you. That's the whole arrangement.
The dinner party, the birthday that matters, the night people talk about after. It arrives beautiful and on time, and whatever lands on your calendar next, you'll already know who to call.