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At Our Cafe

Bread Every Friday

This week’s BREAD is house-made Mexican dark chocolate with Spanish Mahon cheese in whole wheat and rye.

Nibby Catongo Scones

Made with our own bean-to-scone Brazilian Catongo 72% dark chocolate ganache. #chocolatier #pastry #scones #darkchocolate #beantobar @chocolatealchemy @finechocolateindustryassoc

Bread Every Friday

Shaping last week’s slack dough BABKA for the bread bake. This batch is blueberries, cherries, and pastry cream in a slightly sweet …