Baguette Bakery & Cafe
Wedding Caterer
+1 951-788-5300
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Baguette Bakery & Cafe provides catering for meetings, events, celebrations, and other occasions in Riverside, California. Its menu includes breakfast, lunch, and dinner options, along with baked goods, sandwiches, salads, baked potato bars, and sandwich or wrap platters. The cafe also offers dine-in and takeout food, with catering delivery available through its coordinators.
Baguette Bakery & Cafe offers catering for meetings, events, celebrations, and other occasions from its Riverside location at 767 W Blaine St B.
The catering program covers breakfast, lunch, and dinner, with food prepared from the cafe’s kitchen.
Documented menu options include a baked potato bar, salad bar, and sandwich and wrap platters.
Sandwich selections include chicken, beef, BLT, ham, turkey, roast beef, tuna, portabella veggie, veggie patty, and tofu, served with artisan white or whole-wheat ciabatta and baguette breads.
The business also features freshly baked breads and pastries, gourmet sandwiches, chai, and coffee, with a cafe concept influenced by French and Italian bakeries and pastries.
Catering delivery is available for meetings, events, and celebrations, and the website directs customers to contact its catering coordinators for details.
For a planned order, confirm menu choices, guest capacity, delivery timing, dietary requirements, pricing, and event coordination before scheduling.
Mise en Placebooking facts
- Phone+1 951-788-5300
- Sitebaguettebakerycafe.com
- Kitchen base767 W Blaine St B, Riverside, CA 92507, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Riverside, CA. Before booking, ask the caterer and venue which permits, insurance documents, kitchen-access rules, delivery windows, alcohol-service requirements, taxes, and fees apply to this specific event. Treat the written proposal and current local guidance as the source of truth.
Consider Before You Callfive questions to bring to the booking
- How far in advance do weddings book up, and is a tasting offered before the contract is signed?
- What's the server-to-guest ratio you staff at, and is bar service an additional package?
- Can you adapt the core menu for guests with allergies or dietary restrictions, and what's the deadline for finalizing it?
- What is included in the per-head price — appetizers, dessert, non-alcoholic drinks, gratuity, taxes?
- Do you carry a current health-department permit and a certificate of insurance the venue can request?
Table Questionsfrequent asks at the booking
- How is catering priced — per head or per dish?
- Pricing formats differ by caterer and event. Ask for a written proposal that identifies food, beverages, staffing, rentals, delivery, setup, taxes, fees, and any optional upgrades as separate line items.
- How far ahead should the kitchen be booked?
- Availability depends on the date, guest count, menu, staffing needs, and venue. Contact the caterer with those details and ask for the reservation deadline, deposit terms, and final headcount date in writing.
- Drop-off versus full-service — what is the practical difference?
- Do not rely on the label alone. Ask exactly who delivers, sets up, serves, clears, handles beverages, supplies equipment, and coordinates with the venue, then compare that written scope across proposals.
- How is the menu tasting handled?
- Ask whether a tasting is available, what it includes, what it costs, who may attend, and whether changes made afterward will alter the quote. The caterer's written tasting policy should control.
- What is the difference between a wedding caterer and a regular caterer?
- Directory categories describe public listing signals, not a guarantee of current scope. Ask about recent events similar to yours, the service timeline, staffing plan, venue coordination, and what is included in the contract.
- Tipping and service charges — how do they work?
- Ask the caterer to define every service charge, administrative fee, gratuity, and optional tip in the written quote. Do not assume one line item is distributed to staff unless the contract says so.