Continental Recipe

If using store-bought pre-baked pastries

Arrange croissants, pain au chocolat, danishes and muffins on a large platter. If pastries are at room temperature, warm gently: preheat oven to 325°F (160°C), place pastries on a baking sheet lined with parchment, and warm for 6–8 minutes until slightly crisp and warmed through. Remove and let rest 2 minutes before serving.

If using frozen pre-made pastries

Follow package instructions for thawing and baking. Generally: preheat oven to 375°F (190°C), place frozen pastries on a baking sheet with parchment, bake 12–18 minutes until golden and puffed. Cool 2–3 minutes before plating.

Finishing touches

Transfer warm pastries to serving platters. Place small bowls of butter, assorted preserves and honey near the pastries with spreaders. Dust fruit danishes with powdered sugar just before serving, if desired.

Rinse grapes, berries and sliced seasonal fruit under cold water and pat dry. Arrange whole fruit (apples, bananas, oranges) in a basket for grab-and-go. Arrange sliced fruit on a platter and add a small bowl of yogurt and a bowl of granola so guests can make parfaits: layer 1/2 cup yogurt, 1/4 cup granola and a handful of berries per serving.

Orange juice and other cold juices

Chill juices before serving (refrigerate at least 2 hours). Pour into pitchers and provide juice glasses. Refill as needed to serve about 1/4 liter (about 8 ounces) per person.

Coffee (drip or brewed)

If using a drip coffee maker: grind coffee beans to medium-coarse (if using fresh beans). Add 0.25 cups (about 2 ounces/50 g) ground coffee to the filter and 8 cups (about 2 liters) cold water to the reservoir to brew a pot (adjust ratio for number of guests). Brew according to machine instructions. Keep hot in carafe. Provide milk, sugar and cups; offer stirring spoons.

Tea

Bring water to a near-boil (about 200°F / 93°C). Place tea bags in a teapot or cups (1 bag per cup). Pour hot water over tea bags and steep: 3–5 minutes for black tea, 2–3 minutes for green, 5–7 minutes for herbal. Offer milk, sugar and lemon slices. Remove tea bags after steeping.

Set the table or buffet with small plates, napkins, butter knives and spreaders. Arrange pastries and fruit platters attractively with labels if desired. Provide extra plates and tongs for easy self-service. Keep hot items warm and replenish pastries from a warm oven (set to lowest heat, about 170°F / 75°C) if serving over time.