Be Our Guest

Breakfast in Bed

Photo Courtesy of Ikea

It’s the time of year we often have guests invited to our home. Why not have an event that centers around that same theme? Instead of another boring table display, line beds with comfy pillows and duvets and serve them breakfast in bed. At the event shown here, guests were offered a custom menu, a pillow bar, and tips on better sleeping.

 Tip Courtesy of Biz Bash 

Classic French Croissants


Photo Courtesy of Lauren Weisenthal

Nothing says a warm welcome to your invited guest, especially if you’re doing a breakfast in bed theme, than a buttery warm croissant.


1/2 cup (4 ounces) hot water1 cup (8 ounce) whole milk

1 tablespoon instant or rapid-rise yeast

3/4 cup sugar

1 tablespoon kosher salt

17.5 ounces (3 1/2 cups) all-purpose flour

13 ounces cold butter

1 egg, thoroughly beaten



  1. Make the dough: Combine the milk, water, and yeast in a bowl and stir. Set aside for five minutes. Meanwhile, combine the flour, salt, and sugar in the bowl of a stand mixer. Add the yeast mixture and mix on medium speed with the dough hook attachment until the dough is elastic and smooth. Transfer the dough to a clean bowl, cover with plastic wrap, and let rest at room temperature for 45 minutes. Unwrap dough, fold a few times to deflate, cover, and continue to proof until doubled in size, about 1 hour longer.
  2. Prepare the butter: Cut the cold butter into 1 inch chunks and place them between two pieces of plastic wrap with a lot of overhang. Pound the butter flat, gather it back up into a mound, and pound it out again, until it is cold and pliable. Place butter between two sheets of plastic wrap or parchment paper. Using a rolling pin, roll out the butter into a 7- by 10-inch rectangle. Transfer to the refrigerator to chill.
  3. Create the layers: On a floured surface, press the dough into a large rectangle, fold into thirds, and allow it to proof on the bench for 20 minutes. Roll the dough out into a 21- by 10-inch rectangle. Place the butter sheet in the center of the dough. Fold the long dough flaps over the top to seal in the butter. Turn the dough 90 degrees so the line where the two flaps meet is vertical. Carefully roll the dough out into a large rectangle. Fold the sides towards the center in thirds like a business letter, wrap in plastic, and chill for 30 minutes. Repeat rolling and folding steps two more times. Wrap the dough in plastic and chill weighted under a heavy pan overnight.
  4. Shape the croissants/pan au chocolat: Carefully roll out the chilled dough into an approximate 22- by 9-inch rectangle, taking care not to press the brittle, chilled butter through the dough. Trim edges to make a 21- by 8-inch rectangle, then make small marks every three inches along the top edge of the dough. Do the same on the bottom, offsetting the marking 1 1/2-inches from the edge of the dough (connecting the top markings and bottom markings should create a long skinny triangle). Cut diagonal lines between the marks, forming triangles.
  5. Working with 1 triangle at a time, place the triangle on a lightly floured work surface with the point facing away from you. Cut a 1/2-inch slit in the center of the base and spread the dough gently apart. Begin rolling the croissant from the two flaps of dough created by the cut, and roll up to the point of the triangle. The point should end up tucked under the croissant. Bring the two ends together to form a crescent shape. Transfer to a parchment-lined baking sheet. Repeat with remaining croissants, leaving 3 inches of space between each croissant (you will need two trays total). Set in a warm spot and let rise until roughly doubled in size, about 45 minutes longer.
  6. Preheat the oven to 400°F. Carefully brush the croissants with egg wash. Bake for 20 minutes, rotating halfway through, then reduce the heat to 375°F and continue baking until the croissants are golden brown, 10 to 20 minutes longer. Remove from oven and allow to cool before serving.


Nuevo Bienvenido

Photo Courtesy of Vicky Wasik

Welcome your guests to try something new with this champurrado, a Mexican hot chocolate.

1/2 cup masa harina para tortillas

3 cups water, plus more as needed (see note above)

1 cup milk

3 1/2 ounces dark chocolate, broken into pieces

3 tablespoons dark brown sugar

1 cinnamon stick or 1/4 teaspoon ground cinnamon

Kosher salt


  1. In a large saucepan, add masa and set over medium heat. Immediately add water in a slow, thin stream while whisking constantly to avoid lumps. Bring to a simmer and whisk in milk, chocolate, brown sugar, and a generous pinch of salt until chocolate is melted, about 1 minute. Add cinnamon.
  2. Return to a simmer and lower heat to low. Continue to simmer gently, whisking constantly, for 5 minutes. Discard cinnamon stick, if using. Thin with additional water, as needed, to create a thick-yet-drinkable hot beverage (the exact consistency is a matter of personal taste, see note above), reheating as necessary. Taste, adding more sugar or salt if desired. Froth with a whisk or immersion blender, then ladle into mugs and serve.


Photo Courtesy of Stay22


Stay22 is an embeddable site that event planners can add directly to their website, making hotel booking for events seamless and easier for guests attending your event. Better yet, Stay22 splits the commission with the host site for each booking completed through the widget.


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