How Leora Café in Beverly Hills
Transformed Customer Experience
with Premium Artisan Desserts
A case study on partnering with Reut Cohen’s gourmet dessert line
How Leora Café in Beverly Hills
Leora Café, a thriving establishment in Beverly Hills serving 700+ UTA employees and the local community, partnered with artisan baker Reut Cohen to elevate their dessert offerings.
The result? Customers now specifically request these premium desserts and return just to purchase them, creating a loyal following that drives repeat business.
“Yes. I do [have customers asking for the cakes] and then I bring it back. [people are asking] where is the soufflé cake? I was like, I’ll bring it back tomorrow… And does that bring clients back? Yes. Honestly, yes.”
The Challenge:
Standing Out in Competitive Beverly Hills
Leora Café started as a hidden gem in the back of the UTA building with limited visibility and foot traffic. Owner Leor knew that exceptional quality would be their differentiator in Beverly Hills’ competitive food scene.
The Requirements:
- Premium quality that matches their fresh, high-end menu
- Unique offerings that competitors don’t have
- Products that create customer loyalty and repeat visits
- Easy sourcing and reliable supply
The Solution:
Partnership with Reut Cohen Desserts
What Leora Chose
- Chocolate Soufflé (gluten-free): A rich, decadent option that fills a crucial gap in their dessert menu
- Artisan Babka: Traditional yet elevated, perfectly complementing their Israeli-American fusion concept
Why These Desserts Work
Superior Quality & Freshness
“The quality is amazing… it’s handmade small quantities so you can really feel that it’s real and not manufactured.”
Customer Loyalty Creation
“Each client has his own things that they’re obsessed with, right? And so someone is coming back because of the soufflé cake.”
Easy Integration
“Easy to get, for sure… Easy to store… I keep it full and then when someone orders something, I cut it fresh for them.”
The Results:
Measurable Impact on Business
Customer Behavior Changes
- Specific Product Requests: Customers now ask for these desserts by name
- Return Visits: Customers plan visits around dessert availability
- Special Occasion Sales: During Passover, Leora sold 25 chocolate soufflés due to the kosher-friendly, gluten-free option
Operational Benefits
- 2-Day Shelf Life: Products maintain quality longer than typical bakery items
- No Kitchen Labor: Zero prep time or specialized baking staff required
- Reliable Supply: Consistent availability from dedicated artisan baker
- Fresh Service: Cut-to-order maintains optimal quality and presentation
Menu Enhancement
“It’s another offering that we put out there… it’s nice for the regulars to come in it was like “oh wow! a different item today. that’s great I’ll try that.”
Leor’s Expert Opinion:
“The best is the cafes that don’t have kitchens. And many, many, many, many cafes that just want to make the coffee and they buy the pastries… If I’m a cafe that doesn’t have a kitchen, then I don’t need [labor costs], right? I don’t have any expenses of labor.”
Ideal Business Models
- Coffee-focused cafés looking to expand food offerings
- Limited kitchen operations wanting premium dessert options
- Health-conscious establishments needing gluten-free selections
- Community-focused spaces seeking unique, artisan products
The Numbers:
Investment vs. Return
While premium ingredients mean higher wholesale costs, the value proposition is clear:
For Cafés WITH Kitchens
- Labor Savings: No baker wages, prep time, or specialized equipment
- Consistent Quality: Professional results every time
- Menu Differentiation: Offerings competitors can’t easily replicate
For Cafés WITHOUT Kitchens
- Higher Profit Margins: No labor costs mean better bottom line
- Increased Ticket Size: Customers buy coffee + dessert combinations
- Traffic Generation: Premium desserts draw customers who might otherwise go elsewhere
“You’re definitely making more money because instead of someone buying coffee for $5, now he’s going to spend $20 because he’s going to buy a croissant and a sandwich too.”
Artisan Quality at Scale
- Small-batch production maintains artisan quality
- Premium ingredients create noticeable taste difference
- Handcrafted approach customers can see and taste
Flexible Partnership
- Demand-based ordering: Order based on your customer patterns
- Seasonal specialties: Special occasion items like Passover desserts
- Community support: Partner with local artisan baker
Customer Education & Excitement
“My customers are excited about learning about new cool products… they’re obsessed with it and they have so much emotion attached to it.”
Ready to Elevate Your Dessert Program?
Join Leora Café and other discerning establishments who have discovered the competitive advantage of partnering with Reut Cohen’s artisan dessert line.
Next Steps:
- Product Tasting: Experience the quality difference firsthand
- Custom Menu Planning: Discuss which products best fit your concept
- Trial Partnership: Start with select items to test customer response
- Ongoing Support: Receive guidance on pricing, presentation, and marketing
Contact Information
📞Call or text (323) 377-3035
📧 info@houseofbreadbyreut.com
Reut Cohen Artisan Desserts
Elevating café experiences one dessert at a time
“The quality and taste and all that, great, perfect! That’s ten out of ten.”