VerifiedTravels to you
Ofira Pastry
אופירה אירועים
Ma'ale Michmash, Judea and Samaria
About
How many times have you been disappointed by a dairy-free dessert at an excellent meat restaurant or at a fancy event? Probably quite a few. I’ve felt that frustration too – a dessert that looks good, but the taste… just isn’t there. So I decided to take it personally. Nice to meet you: I’m Ofira, a pastry chef specializing in creating dairy-free desserts that are not only beautiful – but truly delicious, high-quality, and unforgettable. I don’t compromise: I use only top-quality ingredients, without preservatives or artificial additives. After years of development, precision, and experimentation – I established “Ofira – The Art of Dairy-Free,” a boutique pastry shop that lovingly serves stunning personal desserts, made with meticulous handwork and surprising flavors. If you also want to leave a truly good taste – I’m here for you. Because a dairy-free dessert can (and should!) be nothing less than excellent.
Services & Information
Event Types
Wedding
Reviews
New on MazalDay
Be the first to share your experience!
MazalDay Guide – Catering
What is the difference between buffet and plated service?
Buffet service is more social and cost-effective for large groups, offering variety. Plated service is more elegant and controlled, ideal for formal weddings. Family-style (shared platters) is a popular Israeli middle ground.
What should a catering contract include?
Menu details, price per head, minimum guest count, overtime fees, service staff ratio, setup and cleanup responsibilities, cancellation terms, liability insurance, and the kashrut certification level.
How much staff does a caterer need for my event?
A standard ratio is 1 server per 10–15 guests for plated service, or 1 per 20–25 for buffet. For premium service, request a higher ratio. Confirm the number of bartenders, kitchen staff, and a floor manager.
How do caterers handle events at outdoor venues?
Experienced caterers bring mobile kitchens, generators, refrigeration trucks, and all necessary equipment. Verify their outdoor experience and ensure they have a checklist for power, water access, and waste disposal.
What is the timeline for catering decisions?
Book your caterer 6–9 months before the event. Finalize the menu 6–8 weeks out. Confirm the final guest count 7–10 days before the event. Last-minute changes may incur additional charges.
Is this your business?
Claim this profile to manage it, update information and respond to reviews.