7 Reasons Toronto hosts reach for this over traditional catering.
It opens up your event with something impressive.
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 reviewNo mandatory gratuities, no hidden fees, and no delivery fees.
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.
Stress-free, on-time delivery with live tracking.
It's 2026, and wondering where your catering is before your event should not be something you have to worry about. All orders come with live tracking so you can see where our in-house delivery team is with your order.
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.
Generous portions that give all your guests a delicious appetizer.
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 review15 minute setup, just unwrap and impress.
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.
Accommodate dietary restrictions that don't feel like a
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.
Flexible client support, because every event is unique.
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, I still check every large order myself to make sure they're perfect.
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.
THE MENU | 9,000+ TORONTO HOSTS
Arrives chilled, tracked, and photo ready.
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Arrives fully arranged
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Made fresh daily
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Live tracking with delivery
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We deliver to office buildings, condos, and homes
The Luxe Prestige Charcuterie Board (Serves 70 - 80)
The Prestige Charcuterie Board (Serves 60 - 70)
The Luxe Grande Ultimate Charcuterie Board (Serves 50 - 60)
The Grande Ultimate Charcuterie Board (Serves 40-50)
The Ultimate Charcuterie Board (Serves 30-35)
Signature Charcuterie Board (Serves 25-30 Guests)
Meat Lover Charcuterie Board (Serves 15-20)
Deluxe Charcuterie Board (Serves 15-20)
Small Meat Lover Charcuterie Board (Serves 10-15)
Small Deluxe Charcuterie Board (Serves 10-15)
Bon Appetite Charcuterie Board (Serves 6-9)
Petite Charcuterie Board (Serves 4-6)
We do not work in an allergen free kitchen, and while we take extra precautions for dietary restrictions, we can not guarantee against cross contamination.
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.