Lumière Hospitality Atelier (LHA)
Hospitality-Led Dessert Development
Lumière Hospitality Atelier (LHA) is the custom hospitality and dessert development division of Mielou. We partner with restaurants, hospitality groups, luxury brands, wedding planners, private event planners, and experiential teams to create desserts that feel fully integrated into the guest experience—not simply added to the end of it.
Custom Dessert Programs •
Brand Activations • Experiential Hospitality
At LHA, we approach dessert the same way fine dining restaurants approach every course: with intention, precision, operational awareness, and storytelling. Whether we are developing a signature plated dessert, designing a fully branded activation, creating custom petit fours for a tasting menu, or engineering a scalable retail dessert concept, our work is designed to elevate both the guest experience and the business itself.
What We Do - Custom Dessert Development
We create fully custom dessert concepts tailored specifically to your business, service model, audience, and operational environment.
This can include:
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Signature plated desserts
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Restaurant dessert menu development
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Petit four programs
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Macaron cocktail pairings
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Luxury dessert gifting
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Ice cream sandwiches & frozen concepts
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Seasonal menu offerings
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Branded desserts & activations
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Hospitality dessert consulting
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Wedding dessert experiences
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Dessert tables & elevated catering
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Soft launch & grand opening support
Every project is built collaboratively and tailored to the operational realities of your business—from plating and execution to holding capability, service flow, staffing, and consistency.
Designed for Hospitality
What separates LHA from a traditional bakery or catering company is that we understand hospitality environments from the inside.
Our work is not just about making desserts look beautiful—it is about designing products that succeed operationally, financially, and experientially in real service environments.
We think deeply about:
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Guest experience & emotional connection
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Revenue optimization & dessert attachment
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Operational execution
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Scalability & consistency
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Brand storytelling
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Menu cohesion
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Plating & presentation
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Product holding & transportation
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Luxury hospitality standards
With an extensive background in hospitality and consulting, we center our approach on helping clients maximize guest engagement and revenue potential through highly intentional dessert experiences.
Hospitality Meets Brand Experience
Some of the most exciting work happening in hospitality today exists at the intersection of food, luxury, beauty, fashion, and experiential marketing.
Dessert has become far more than a final course—it has become part of the brand itself.
We have loved watching collaborations such as Miu Miu and Jimmy Choo with Holy Sugar, along with partnerships like Eat Nuchi and Tatcha, demonstrate how hospitality can create immersive, memorable brand experiences that extend far beyond traditional marketing.
That philosophy heavily influences our work at LHA.
We collaborate with brands and hospitality partners to create desserts that feel emotionally connected to the business's identity—whether that means translating a brand's color palette into flavor, building a dessert around a cocktail program, or creating a fully customized activation that guests remember long after the event ends.
Weddings & Private Hospitality
While much of our work focuses on hospitality groups and brand collaborations, we also create highly personalized dessert experiences for weddings and private events.
This can include:
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Bride & groom cocktail macaron pairings
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Luxury macaron towers
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Curated dessert tasting experiences
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Fully custom flavor development
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Bespoke petit four courses
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Elevated plated dessert moments
In these environments, our goal is always the same: to create something elegant, intentional, and emotionally memorable for guests.
Featured Project: MOGO Korean Fusion Tacos
One of our most exciting hospitality collaborations to date has been our ongoing partnership with MOGO Korean Fusion Tacos.
Working closely with their team, we designed and developed the MOGO Ice Cream Taco—a nostalgic, Choco Taco-inspired dessert concept brought fully to life from initial ideation through launch and rollout.
The dessert was engineered not only to feel visually compelling and brand-aligned, but also to function operationally across all five MOGO locations.
In addition to the Ice Cream Taco, we currently support MOGO’s hospitality and dessert program through:
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Custom macaron cocktail pairings
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Signature macaron gâteau ice cream sandwiches
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Seasonal dessert concepts
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Soft launch & grand opening dessert support
This project reflects exactly what LHA is designed to do: bridge creativity, hospitality, operational strategy, and guest experience into a cohesive dessert program.
Our Philosophy
At our core, we believe dessert should feel immersive.
Every detail matters—from flavor development and ingredient sourcing to plating, packaging, texture, and service flow.
We draw heavily on inspiration from fine dining, Michelin-level hospitality, global travel, luxury service standards, and modern experiential design.
Our work is informed by the same systems and principles that shape exceptional restaurants:
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Precision
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Hospitality
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Consistency
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Storytelling
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Emotional connection
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Guest-centered design
We are endlessly focused on building products and experiences that feel elevated yet function seamlessly in real-world hospitality environments.
The Process
1. Discovery
We begin with a conversation about your brand, goals, guest experience, operational environment, and creative direction.
2. Concept Development
We develop flavor direction, visual identity, product concepts, and execution strategy tailored specifically to your project.
3. Testing & Refinement
Products are refined through collaborative feedback, operational testing, and service considerations.
4. Launch & Support
We support rollout, production, presentation, packaging, and service alignment to ensure consistency from kitchen to guest experience.
Meet the Team
LHA is led by Mielou founder Melissa Murphy alongside Head Pastry Chef Jordan Kase.
Jordan has worked at several highly respected hospitality institutions, including Thomas Keller’s Bouchon Bakery in Yountville, California. She also served as Pastry Chef at Del Frisco’s and Oak Hill Country Club, bringing both refined pastry technique and high-volume hospitality execution experience to the team.
Together, our growing pastry team combines fine dining influence, operational discipline, and creative product development to support projects ranging from luxury gifting and weddings to multi-location hospitality rollouts.
Let’s Build Something Memorable
Whether you are developing a signature restaurant dessert, planning a luxury hospitality activation, creating a wedding dessert experience, or launching a fully custom-branded concept, Lumière Hospitality Atelier exists to help bring that vision to life.
We are always excited to collaborate with restaurants, hospitality groups, creative agencies, luxury brands, and experiential partners looking to create something thoughtful, elevated, and unforgettable.
Inquire About a Project
For hospitality partnerships, custom dessert development, activations, weddings, or collaborative projects, please contact:
Instagram: @mieloumacarons