Five hundred croissants is a significant ask, and when Sydney’s Hyatt Regency Hotel placed this order, the logistics of it were front of mind from the start. Getting that volume to a working hotel kitchen, on time and in good condition, is where the delivery either holds together or falls apart.
The bulk of the order was ham and cheese croissants, with fifty cheese and tomato alongside them. At that scale, the cheese and tomato almost functions as a secondary option for guests avoiding meat, which makes practical sense in a hotel breakfast or conference setting where you can’t assume everyone eats the same thing.
Everything arrived intact. For a hotel operating at that pace, croissants that travel well and hold their shape on arrival matter more than most people would think.
