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Classes & Events

A moment of tea.

I use a traditional Chinese gaiwan to steep the leaves four to five times during the day. Going for a Spring first-flush Darjeeling black tea from Camillia Sinensis in Montreal. Full, round, and comforting. Next we have to clean molds from the bars I just finished, then prepare for this …

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Time and Space.

THE WRIGHT TIME – savoury citrus, pistachio, and fenugreek nougat with butterscotchy Madagascar and rich Dominican Republic milk chocolates. We’re celebrating architect …

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Weddings.

WEDDING FAVOR MENDIANTS. Strawberries, plums, and almonds on Ghana 68% dark chocolate for A&D’s upcoming ceremony.

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Chocolate for Breakfast.

We prepared BREAKFAST for 12 visiting European tour leaders this morning. Quiche with ham, and Local Cheese, wild forged mushrooms, Alanna’s own …