WHO WE ARE

SpringLoaf catering is an innovative catering company serving the San Francisco Bay Area. We specialize in full-service catering for all events and celebrations, where good, flavorful food really matters. Whether you're having a private celebration, such as a wedding, graduation, or a cocktail party, or an important client event, such as a fundraiser, pitch, launch or a conference, SpringLoaf Catering is your partner in making the event enjoyable, successful and memorable.

Corporate Events:
On the corporate side we offer a full range of services from prepared gourmet sandwiches, soups and salads for staff lunches and internal meetings to elaborate buffet or sit-down meals for executive meetings and important client events, such as pitches, launches and conferences.

Private Celebrations:
On the private side we enjoy catering for all the special celebrations in our lives, from birthdays and family reunions to more refined cocktail parties and key life event celebrations such as retirement, engagement and weddings. Whatever your celebration may be, our key objective is to allow you to focus on your guests and to enjoy the celebration, and not have to worry about food and refreshments.

The Chef:

SpringLoaf Catering is owned and managed by Chef Darius Somary, a graduate in Le Cordon Bleu Culinary Arts of the California Culinary Academy. Darius is of Swiss and Irish origin, and as such is intimately familiar with many Western European and Mediterranean cuisines. Prior to his career as a chef, Darius spent more than ten years as a marketing consultant, travelling the world on extensive multinational research projects for a number of Fortune 1000 companies.

OUR FOOD PHILOSOPHY

We pride ourselves in making our food "from scratch", using only the freshest seasonal ingredients available. We believe in serving our food as "unadulterated" as possible, allowing the true flavors and qualities of the individual ingredients to shine through.

Where feasible, we prefer using products manufactured in a socially responsible and ecologically sustainable manner. Also, we refrain from using hydrogenated fats (trans-fatty acids) and industrially prefabricated or frozen ingredients, wherever this is possible.

We are very experienced in accommodating a variety of dietary preferences and restrictions, insofar as the freshness, integrity and taste of the foods can be maintained.

For additional information please visit our website springloaf.com