The continental breakfast, that room-service favorite, also happens to be a great way to feed a morning crowd. This menu is as easy as a breakfast Bundt studded with blueberries, along with scones and some surprisingly simple petits pains au chocolat. The cake and pastries can be made the night before, and the no-fuss jam a couple of days before that. In the morning, the scones—flavored with fennel seeds, golden raisins, and walnuts—can be whipped up from scratch in about 20 minutes.
Instead of orange juice, try fruit smoothies. Make them in batches, four servings at a time. Add a basket of store-bought artisanal breads (think seven-grain, challah, and baguettes) and pots of double-strength coffee. Set it all out, then enjoy the company—and your own handiwork.
Coconut, Strawberry, and Banana Smoothie
Blueberry-Buttermilk Bundt Cake
Walnut, Golden Raisin, and Fennel Seed Scones
Meyer Lemon and Vanilla Bean Marmalade
Assorted breads
Coffee
Serves 12