I don't think you can get more kitsch in patisserie than a tropical baba.
We've also been making various nibbly-type petits-fours in catering quantities. I hit the jackpot with the sausage rolls. There were also mini pizzas, various tarty, quichey type things, olive baskets and so on. Here is the blast freezer fully stoked with the goodies and out of focus.
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