For business

Start a conversation.

Tell us the door. We will tell you the pack, whether we can hold it, and what hold-and-ship costs if you want the food to sit here until you sell it. We do the work in New Orleans. We do not farm it out. You should not have to guess which program you are in.

Line Ready

Restaurant or hotel. We cook. You heat and hold on the warmer. No gumbo cook every shift.

Private label

Your recipe, to the T. We take 100% of the kitchen. You market.

Hold & ship

It can live in our freezer. We can ship it. Extra fee.

What do you need?

Which door? What are you making, or what do you want on the line? Do you have a recipe we should make to the T? Should we hold inventory and ship for you? Where are you today? Volume you have in mind Your name Business name Email Phone

Goes to orders@fleurdelish.com. This is a conversation, not a checkout.