RIFFING ON MINGUS AND ALBERT – caramelized pistachio praliné, with Mexico dark chocolate and tea. #chocolatier #praliné #pistachios #astrophysics Time … Read More

MOONROSE – Luna Crescent puerh tea infused in marshmallow, enrobed in blanket of dark, adorned with a rose. #chocolatier @mingtaoxuan … Read More

PLAYING WITH PEPPERCORNS – Da mama’s meyer lemons with Persian lime and vanilla-infused tequila with Guatemala Jaguar dark chocolate rolled … Read More

KEEPING UP APPEARANCES – a solid cluster of Nicaragua “Chuno Esencia” Heirloom dark chocolate with dried pear, tea marshmallow, and … Read More

HEARTS PRIOR TO BREAKING. Only 3 of the 10 Limited Edition Valentine’s Hearts remain. We’ll break these and rebuild them … Read More

We’re taking orders for our February croissants. They’ll be ready when we open at noon on the 19th.