11 Trendy Boho Baby Shower Food for Stylish Mamas

Written by Sandra P. Hays in Dessert

Soft, sunlit gatherings call for food that looks as effortless as it tastes. If you love muted earth tones, floral accents, and edible details, these Boho Baby Shower Food for Stylish Mamas will fit right into your weekend plans. You’ll find quick bites, pretty desserts, and easy-to-build boards that feel curated but are totally doable.

This list of 11 trendy recipes mixes sweet and savory, floral and citrus, rustic and refined. Each recipe is styled for a boho baby shower vibe and written so you can make it ahead. You’ll see recipes that are great for grazing, finger-friendly, and photogenic enough for your Pinterest board.

Whether you’re hosting a brunch shower or an afternoon tea, these Boho Baby Shower Food for Stylish Mamas will help you craft a menu that looks intentional and tastes bright. Pin your favorites, prep a few things early, and enjoy the celebration.

1. Floral Honey Lemon Mini Bundt Cakes

These mini bundt cakes feel delicate and floral without fuss. They combine bright lemon with warm honey and a hint of vanilla. The texture is moist with a light crumb and golden edges. They suit a boho baby shower spread with their petite, photo-friendly shape. You’ll love how the edible flowers make each cake feel like a small celebration.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tbsp honey (plus extra for drizzling)
  • 1/2 cup whole milk, room temperature
  • 2 tbsp lemon zest (about 2 lemons)
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • edible flower petals and powdered sugar, for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease 6 mini bundt pans and dust lightly with flour.
  2. Whisk 1 1/2 cups flour, 1 tsp baking powder, and 1/4 tsp salt in a bowl.
  3. In a mixer, beat 1/2 cup butter and 3/4 cup sugar until pale, about 3 minutes.
  4. Add 2 eggs one at a time, mixing after each. Stir in 2 tbsp honey and 1 tsp vanilla.
  5. Alternate adding dry mixture and 1/2 cup milk, starting and ending with dry. Mix until just combined.
  6. Fold in 2 tbsp lemon zest and 2 tbsp lemon juice gently.
  7. Spoon batter into pans, filling each 3/4 full. Bake 18–22 minutes until golden and a toothpick comes out clean.
  8. Let cakes cool in pans 10 minutes, then invert onto a rack. Drizzle with honey and dust with powdered sugar.
  9. Garnish with edible flower petals. Let rest 15 minutes before serving.

How to Serve It

  • Arrange cakes on a marble slab with sprigs of thyme and scattered petals.
  • Drizzle extra honey at serving and offer lemon wedges on the side.
  • Pair with sparkling elderflower lemonade or chamomile tea.
  • Store leftover cakes in an airtight container at room temperature for 2 days.
  • Make ahead: bake the day before and glaze just before guests arrive.
  • These mini bundts shine in spring or summer showers with soft pastels.

2. Goat Cheese & Fig Crostini with Edible Flowers

This crostini balances tangy goat cheese with sweet figs and floral honey notes. The toast is crisp, the cheese creamy, and the figs tender. It’s an elegant, easy bite for a boho baby shower grazing table. Guests will love the mix of textures and the pretty edible flowers. The bites smell of fresh herbs and honey.

Ingredients

  • 1 baguette, sliced into 1/2-inch rounds
  • 3 tbsp olive oil, plus extra for brushing
  • 8 oz goat cheese, room temperature
  • 3 tbsp honey
  • 4 fresh figs, sliced thin
  • 1 tbsp fresh thyme leaves
  • 1 tsp lemon zest
  • 1/4 cup toasted walnuts, chopped
  • edible flowers for garnish
  • flaky sea salt and freshly cracked black pepper

Instructions

  1. Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet.
  2. Brush slices with 3 tbsp olive oil. Toast 6–8 minutes until golden and crisp.
  3. In a bowl, stir goat cheese with 1 tbsp honey and 1 tsp lemon zest until smooth.
  4. Spread a thin layer of cheese on each toast.
  5. Top with a fig slice and sprinkle with 1 tbsp thyme and 1/4 cup toasted walnuts.
  6. Drizzle remaining honey over crostini and season with flaky salt and pepper.
  7. Garnish with edible flowers and serve immediately so toast stays crisp.

How to Serve It

  • Arrange crostini on a wooden board with whole figs and sprigs of thyme.
  • Add a small jar of extra honey for guests to drizzle.
  • Pair with dry rosé or citrusy mocktails.
  • Store cheese mixture separately in the fridge for up to 2 days.
  • Assemble crostini just before serving to keep crunch.
  • These are gorgeous for afternoon showers and bridal brunches too.

3. Roasted Beet and Burrata Toasts

Earthy roasted beets meet creamy burrata in a toast that looks like art. The texture contrast is silky cheese against tender, caramelized beets. It’s a rustic, boho-friendly option that feels luxurious. You’ll love the color pop on your boho baby shower table. The balsamic glaze adds a sweet tang that brightens each bite.

Ingredients

  • 3 medium beets, trimmed and scrubbed
  • 2 tbsp olive oil, divided
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 baguette, sliced into 1/2-inch rounds
  • 8 oz burrata balls (about 2–3 balls)
  • 2 tbsp balsamic glaze
  • 1/4 cup microgreens or arugula
  • 1 tsp lemon zest
  • flaky sea salt for finishing

Instructions

  1. Preheat oven to 400°F (200°C). Wrap beets in foil and roast 45–60 minutes until tender when pierced.
  2. Let beets cool slightly, peel, and slice into 1/4-inch rounds.
  3. Toss beet slices with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper.
  4. Brush baguette slices with remaining 1 tbsp olive oil and toast under broiler 2–3 minutes until golden.
  5. Place burrata pieces on toasts, gently tear to create creamy pockets.
  6. Top with roasted beet slices, drizzle 2 tbsp balsamic glaze, and sprinkle 1 tsp lemon zest.
  7. Finish with microgreens and flaky sea salt. Serve immediately.

How to Serve It

  • Serve on a dark slate to make beet color pop.
  • Garnish with extra balsamic and olive oil on the side.
  • Pair with crisp white wine or iced herbal tea.
  • Store burrata and beets separately in fridge up to 2 days.
  • Assemble toasts just before serving for best texture.
  • Great option for late-summer or fall boho baby showers.

4. Herb & Citrus Chicken Skewers — Boho Baby Shower Food for Stylish Mamas

These chicken skewers are bright, herb-forward, and easy to eat. Citrus and fresh herbs keep the meat light and fragrant. They fit a boho baby shower with their natural flavors and simple plating. Guests who like savory, light proteins will reach for them first. You’ll notice a citrusy aroma and crisp herb finish on each skewer.

Ingredients

  • 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/4 cup olive oil
  • 3 tbsp lemon juice (fresh)
  • 2 tbsp orange juice (fresh)
  • 2 cloves garlic, minced
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh thyme
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 12 small wooden skewers, soaked 20 minutes
  • lemon and orange slices for garnish

Instructions

  1. In a bowl, whisk 1/4 cup olive oil, 3 tbsp lemon juice, 2 tbsp orange juice, and 2 cloves minced garlic.
  2. Stir in 1 tbsp rosemary, 1 tbsp thyme, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp pepper.
  3. Add 1 1/2 lbs chicken pieces. Toss to coat. Marinate at least 30 minutes, up to 2 hours in fridge.
  4. Preheat grill or grill pan to medium-high. Thread chicken onto skewers, leaving small gaps.
  5. Grill skewers 3–4 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear.
  6. Remove skewers and rest 5 minutes to lock juices.
  7. Garnish with citrus slices and chopped herbs. Serve warm.

How to Serve It

  • Arrange skewers on a long platter with citrus slices tucked underneath.
  • Offer a herbed yogurt dip or chimichurri for serving.
  • Pair with sparkling water with citrus or a light rosé.
  • Store cooked skewers in fridge up to 3 days; reheat in oven at 350°F (175°C) for 8–10 minutes.
  • Make ahead: marinate chicken the night before and grill on party day.
  • These skewers are perfect for outdoor, daytime boho baby shower gatherings.

5. Whipped Ricotta & Honey Crostini with Citrus Zest

Light, creamy ricotta whipped with lemon makes a dreamy crostini. The honey adds floral sweetness and citrus zest brightens each bite. It’s a mellow, elegant snack for a boho baby shower spread. Texture is airy and smooth with crunchy toast. You’ll notice the aroma of lemon and creamed cheese.

Ingredients

  • 1 baguette, sliced into 1/2-inch rounds
  • 3 tbsp olive oil
  • 1 cup whole-milk ricotta (cold)
  • 2 tbsp honey (plus extra for drizzle)
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1/4 tsp fine sea salt
  • 1/4 cup toasted pistachios, chopped
  • edible micro herbs or mint leaves
  • cracked black pepper for finishing

Instructions

  1. Preheat oven to 400°F (200°C). Brush baguette slices with 3 tbsp olive oil and toast 6–8 minutes until golden.
  2. In a bowl, beat 1 cup ricotta, 2 tbsp honey, 1 tsp lemon zest, 1 tbsp lemon juice, and 1/4 tsp salt until smooth and slightly airy.
  3. Spread whipped ricotta on each toast while warm.
  4. Sprinkle 1/4 cup toasted pistachios and a few micro herbs on top.
  5. Drizzle extra honey and finish with cracked black pepper.
  6. Serve immediately so toast remains crisp.
  7. For leftover ricotta, refrigerate up to 2 days and stir before using.

How to Serve It

  • Present on a wooden board with lemon wedges and a small honey jar.
  • Garnish with mint sprigs or edible flowers for boho flair.
  • Pair with prosecco or iced jasmine tea.
  • Store whipped ricotta in fridge and assemble crostini when guests arrive.
  • Great for spring showers when citrus is bright and fresh.
  • Offer gluten-free crackers as an alternative.

6. Mini Avocado Toasts with Radish & Microgreens

Tiny avocado toasts feel fresh, creamy, and crisp all at once. Thin radish slices add peppery crunch. Microgreens give a leafy, boho look and pop of color. This bite is simple, healthy, and crowd-pleasing at a baby shower. You’ll smell bright citrus and fresh herbs when you serve them.

Ingredients

  • 1 small rustic loaf or sourdough, sliced into 1/2-inch rounds
  • 2 ripe avocados
  • 1 tbsp lemon juice
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 6 radishes, thinly sliced
  • 1/3 cup microgreens
  • 2 tbsp olive oil
  • 1 tbsp toasted sesame seeds or mixed seeds
  • flaky sea salt for finishing

Instructions

  1. Toast bread slices until golden, about 5–6 minutes under broiler or in toaster.
  2. In a bowl, mash 2 avocados with 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp pepper.
  3. Spread smashed avocado on each toast.
  4. Top with thin radish slices and a small handful of microgreens.
  5. Drizzle each with 2 tbsp olive oil (divided) and sprinkle seeds.
  6. Finish with flaky sea salt and serve immediately.
  7. If making ahead, mash avocado with extra lemon and refrigerate up to 6 hours. Assemble just before serving.

How to Serve It

  • Arrange on a long wooden board with scattered microgreens.
  • Add a tiny pinch of chili flakes for guests who like heat.
  • Pair with citrus mocktails or a cucumber spritzer.
  • Store components separately: toast at room temp, avocado chilled.
  • Assemble within an hour so avocado stays bright.
  • Works well for brunch-themed boho baby showers.

7. Lavender Shortbread Cookies — Boho Baby Shower Food for Stylish Mamas

These shortbread cookies have a subtle floral note from culinary lavender. They’re buttery, crumbly, and melt in your mouth. The flavor is gentle, making them a refined dessert for a boho baby shower. Guests who like tea cookies and floral flavors will adore them. Expect a soft vanilla-lavender aroma as they bake.

Ingredients

  • 1 cup unsalted butter, cold and cubed
  • 1/2 cup granulated sugar
  • 1/4 cup powdered sugar
  • 2 cups all-purpose flour
  • 1/4 tsp fine sea salt
  • 1 tbsp culinary lavender, finely chopped
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • additional powdered sugar for dusting

Instructions

  1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
  2. In a bowl, whisk 2 cups flour, 1/4 tsp salt, and 1 tbsp chopped lavender.
  3. In a mixer, beat 1 cup cold, cubed butter with 1/2 cup granulated sugar and 1/4 cup powdered sugar until crumbly.
  4. Add 1 tsp vanilla and 1 tsp lemon zest. Mix briefly.
  5. Gradually add dry mix until dough comes together. Don’t overwork dough.
  6. Roll dough to 1/4-inch thickness and cut with cookie cutter. Place on sheet.
  7. Bake 12–15 minutes until edges are just golden. Cool on rack.
  8. Dust with powdered sugar once cooled. Let rest 10 minutes before serving.

How to Serve It

  • Stack on a ceramic cake stand with sprigs of dried lavender.
  • Pair with Earl Grey tea or lavender lemonade.
  • Store in airtight tin up to 5 days.
  • Make ahead: bake 3 days in advance and store airtight.
  • These cookies add a delicate floral note to your boho baby shower dessert table.
  • Offer small signs noting they contain lavender for guests who are cautious.

8. Spiced Pear and Brie Phyllo Bites

These phyllo bites pair warm brie with spiced pears and crunchy pistachios. The texture is crisp shell and gooey cheese. They feel cozy and refined, ideal for a boho baby shower with autumnal touches. Guests who enjoy sweet-savory combinations will love them. The scent is honeyed pear and melted cheese.

Ingredients

  • 12 mini phyllo shells (store-bought)
  • 8 oz brie, rind removed and cubed
  • 2 ripe pears, peeled and thinly sliced
  • 1 tbsp butter
  • 1 tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 2 tbsp honey
  • 1/4 cup chopped pistachios
  • pinch of flaky sea salt

Instructions

  1. Preheat oven to 375°F (190°C). Arrange phyllo shells on a baking sheet.
  2. In a skillet, melt 1 tbsp butter over medium. Add pear slices, 1 tbsp brown sugar, 1/2 tsp cinnamon, and 1/8 tsp nutmeg. Sauté 4–6 minutes until soft.
  3. Place a cube of brie into each phyllo shell.
  4. Top with two pear slices from skillet.
  5. Drizzle 2 tbsp honey over each bite.
  6. Bake 8–10 minutes until brie is melted and edges are lightly golden.
  7. Remove and sprinkle 1/4 cup chopped pistachios and flaky salt.
  8. Let cool 5 minutes before serving.

How to Serve It

  • Serve warm on a slate board with extra honey for drizzling.
  • Garnish with micro herbs or a small thyme sprig.
  • Pair with a semi-sweet wine or spicy chai.
  • Store baked bites in fridge up to 2 days; reheat briefly in oven.
  • Make ahead: prepare pears and assemble shells, bake on day of event.
  • Lovely for fall boho baby showers with warm, cozy tones.

9. Coconut Lime Energy Bites — Boho Baby Shower Food for Stylish Mamas

These no-bake energy bites are bright with lime and toasted coconut. They’re chewy, slightly sweet, and perfectly portable. They suit a boho baby shower as a healthier sweet option on a grazing table. Guests who prefer lighter desserts will be happy. You’ll notice a fresh citrus scent with a tropical coconut finish.

Ingredients

  • 1 1/2 cups rolled oats
  • 1 cup pitted Medjool dates (about 10), packed
  • 1/2 cup unsweetened shredded coconut, plus extra for rolling
  • 1/3 cup almond butter
  • 2 tbsp honey or maple syrup
  • 1 tbsp lime zest (about 1 lime)
  • 2 tbsp fresh lime juice
  • 1/4 tsp sea salt
  • 1/2 tsp vanilla extract

Instructions

  1. Pulse 1 1/2 cups rolled oats and 1/2 cup shredded coconut in a food processor until coarse.
  2. Add 1 cup pitted dates, 1/3 cup almond butter, 2 tbsp honey, 2 tbsp lime juice, 1 tbsp lime zest, 1/4 tsp salt, and 1/2 tsp vanilla.
  3. Process until mixture sticks together, about 1–2 minutes. Scrape down sides as needed.
  4. Scoop tablespoonfuls and roll into balls. If too sticky, chill 10 minutes before rolling.
  5. Roll each ball in extra shredded coconut to coat.
  6. Chill bites 30 minutes to firm up before serving.
  7. Keep refrigerated until ready to serve.

How to Serve It

  • Present in a rattan bowl with lime halves and fresh mint.
  • Pair with coconut water or green tea.
  • Store in fridge up to 10 days or freeze up to 3 months.
  • Make ahead: these can be made 1 week in advance.
  • Great as a lighter dessert or late-afternoon pick-me-up at your baby shower.
  • Add a sprinkle of toasted coconut for extra crunch.

10. Wild Berry Pavlova Cups with Mascarpone

These mini pavlovas are crisp on the outside and marshmallow-soft inside. Mascarpone adds a silky, slightly tangy filling for summer berries. They’re light, elegant, and perfect for a boho baby shower dessert table. Guests will love the burst of fresh berry flavor and airy texture. You’ll smell sweet vanilla and ripe fruit.

Ingredients

  • 3 large egg whites, room temperature
  • 3/4 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp white vinegar
  • 1 tsp cornstarch
  • 1 cup mascarpone cheese, chilled
  • 1/2 cup heavy cream, cold
  • 2 tbsp powdered sugar
  • 1 cup mixed wild berries (strawberries, blueberries, raspberries)
  • mint leaves and edible flowers for garnish

Instructions

  1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment and pipe or spoon six 3-inch meringue disks.
  2. Beat 3 egg whites until soft peaks. Gradually add 3/4 cup sugar, one tablespoon at a time, until glossy.
  3. Fold in 1/2 tsp vanilla, 1/2 tsp white vinegar, and 1 tsp cornstarch gently.
  4. Spoon or pipe onto parchment, creating shallow wells in centers.
  5. Bake 60–70 minutes until outer shells are crisp and pale. Turn oven off and let meringues cool inside oven for 1 hour to avoid cracks.
  6. Whip 1 cup mascarpone, 1/2 cup cold heavy cream, and 2 tbsp powdered sugar until light and spreadable.
  7. Fill cooled meringue cups with mascarpone mix and top with 1 cup mixed berries.
  8. Garnish with mint leaves and edible flowers. Serve immediately.

How to Serve It

  • Arrange on a white platter with extra berries for color.
  • Pair with prosecco or berry-infused iced tea.
  • Store meringues in an airtight container up to 2 days; assemble just before serving.
  • Make meringue shells a day ahead and keep in cool, dry place.
  • These are beautiful for summer boho baby showers or garden parties.
  • Offer a sugar-free berry compote for guests who want less sweetness.

11. Moroccan Carrot Hummus Board Cups

This hummus blends roasted carrots with warm Moroccan spices for vibrant color. The texture is silky and slightly chunky from toasted pine nuts. It’s a colorful, vegetarian-friendly option for a boho baby shower menu. Guests who like bold, spiced flavors will reach for these cups first. You’ll notice warm cinnamon and cumin aromas.

Ingredients

  • 3 large carrots, peeled and cut into chunks
  • 2 tbsp olive oil, divided
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp smoked paprika
  • 1 15-oz can chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 clove garlic
  • 1/2 tsp kosher salt
  • 1/4 cup toasted pine nuts
  • fresh parsley for garnish
  • warm pita wedges for serving

Instructions

  1. Preheat oven to 425°F (220°C). Toss 3 carrot chunks with 1 tbsp olive oil and 1/4 tsp salt.
  2. Roast carrots 20–25 minutes until fork-tender and caramelized.
  3. In a food processor, combine roasted carrots, 1 can chickpeas, 1/4 cup tahini, 2 tbsp lemon juice, 1 garlic clove, 1 tsp cumin, 1/2 tsp cinnamon, 1/2 tsp smoked paprika, 1/2 tsp salt, and remaining 1 tbsp olive oil.
  4. Process until smooth, adding water 1 tbsp at a time if needed to reach desired consistency.
  5. Taste and adjust seasoning.
  6. Spoon hummus into small cups and top with 1/4 cup toasted pine nuts, chopped parsley, and a drizzle of olive oil.
  7. Serve with warm pita wedges and cucumber slices.

How to Serve It

  • Present cups on a wooden board with labeled toppings like olives and pickled onions.
  • Garnish with additional paprika and parsley for color.
  • Pair with mint tea or citrusy sparkling water.
  • Store hummus in fridge up to 4 days; bring to room temperature before serving.
  • Make ahead: roast carrots and blend hummus up to 48 hours in advance.
  • Ideal for boho baby shower boards with mixed textures and bright colors.

These 11 recipes give you a balanced mix of sweet, savory, light, and indulgent options that suit a boho baby shower mood. You’ve got dainty desserts, herb-forward bites, bright vegetarian options, and make-ahead items so you can enjoy the celebration. Save or pin this list of Boho Baby Shower Food for Stylish Mamas for your planning day. Which recipe will you try first for your shower table? Share these with friends and family so they can build a pretty, stress-free menu with you.

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