The questions we get every week.

It comes down to three things: how many guests, how long we're parked, and how far we drive. Send the booking form and you'll get a real number rather than a range — usually within two business days.

Weddings and summer weekends fill early, so three to six months out is comfortable. For most other events a few weeks is plenty. If your date is close, ask anyway — plans change and gaps open up.

A signed agreement and a deposit. Until both are in, the date stays open to whoever asks next, which we mention only so nobody is disappointed.

We serve through a side window and bring cover for the queue, so ordinary weather is no trouble at all. For anything genuinely unsafe we'll sort out a reschedule with you.

Happily. We can bill against a purchase order and supply a W-9, a certificate of insurance, and whatever else your procurement team needs to be satisfied.

About one parking space and a clear path to reach it. Being a kei truck, it slips into spots a full-size food truck can only dream about — narrow driveways, service gates, courtyards. Send a photo of the spot and we'll tell you straight away.

No — we're an outdoor setup. The truck is around five feet wide and six feet tall, which gets us into spots a full-size food truck can't dream of, but not through a doorway. If your event is indoors we'll park as close to the entrance as your venue allows.

Not a watt. We run fully self-contained, so we can park on grass, gravel or a ballroom floor without a single cable crossing your dance floor.

Anywhere in New Hampshire. Past about an hour from us there's a travel fee, quoted up front so nothing surprising turns up on the invoice later.

We arrive well before your start time and need under an hour. Packing down is quicker still, and we leave the spot tidier than we found it.

Sweets from a few dozen countries — Japanese gummies, Scandinavian licorice, Mexican tamarind, Turkish lokum, and a rotating cast of things we found abroad and couldn't talk ourselves out of. The lineup gets tuned to your guests before every event.

Everything is bagged by hand at our own kitchen under New Hampshire's cottage food rules, in roughly 2 oz taster bags — a small bundle of one sweet per bag. Guests grab a few different bags rather than one big scoop, so nothing is loose, nothing is shared, and trying six things costs no more than trying one.

Yes. Tell us what to avoid and we'll build the lineup around it and keep flagged items off the truck entirely if you'd rather. Every taster bag is labelled with what's inside it, so guests can check for themselves before they commit.

Most people take three or four taster bags. We size the stock to your headcount so the last guest through the queue has as much to choose from as the first one did.

One of our favourite briefs. A single country, a palette that matches your flowers, or a lineup pulled from wherever you're going on honeymoon — all doable with a bit of notice.